A few of us have been participating in an ESL cooking class at our local church.
This Enchilada recipe is one that was taught by one of the other leaders and I enjoyed it so much that it is one that I also now make at home. You can purchase red enchilada sauce if you wish but I think you will find that making your own sauce is less expensive and delicious.
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1/4 cup minced onion
- 1/2 teaspoon dried oregano
- 2 1/2 teaspoons chili powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1/4 cup salsa
- 3/4 cup tomato sauce
- 1 1/2 cups water
- Heat the oil in a large saucepan over medium heat.
- Add the garlic and the onion and fry for several minutes until tender crisp.
- Add the seasonings, tomato sauce, and salsa and stir to combine.
- Stir in water, bring to a simmer, reduce heat and simmer while you prepare the enchilada mixture.
- 3 tablespoons oil
- 1/2 onion, chopped
- 3 cups baby spinach
- 2 cups cooked rice
- 1 14 ounce can black beans, drained and rinsed
- 1 1/2 tablespoons taco seasoning mix
- 2 1/2 cups shredded cheddar cheese, divided
- 1/4 cup fresh chopped cilantro
- 8 flour tortillas
- In a large fry pan, heat oil and add in onion, frying a few minutes until tender crisp. Add spinach and stir until it starts to wilt.
- Add in cooked rice, black beans and taco seasoning. Stir.
- Add in one cup of cheddar cheese, and stir until cheese is melted.
- Lay tortillas out on the counter, divide enchilada mixture evenly down the center of each tortilla and roll up.
- Pour enough red sauce into a 9 X 13 pan to cover the bottom.
- Arrange filled tortillas in the baking dish and pour remaining sauce over the top.
- Sprinkle with remaining cheese.
- Bake at 350 F. for about 30 minutes or until bubbling in the middle.
- Sprinkle with chopped cilantro and serve with salsa and sour cream.