These easy and super tasty casserole style Vegetable Enchiladas with Red Chile Sauce are a Mexican food lovers dream. Vegetarian, healthy, and loaded with corn, two types of beans, and light on the cheese, these will definitely make you happy!
Red Chile Sauce:
4-6whole dried red chileshard stems removed
2tablespoonssafflower oil or light tasting oil of your choice
1cupblack beans drained and rinsed if using canned
1cupplus 2 tablespoons shredded pepper jack cheese
6tablespoonschopped green onions
Make the red chile sauce:
Place 4 whole chiles in the bowl of a small food processor or in a spice grinder. Grind until chiles are finely chopped and uniform in size. Ground chiles should measure ½ cup. If you don’t have ½ cup, grind remaining chiles as needed.
Heat the oil in a heavy saucepan over medium-high heat. Add onion and cook until it begins to brown, about 10 minutes, stirring occasionally. Add garlic and oregano and continue to cook for another minute until garlic becomes fragrant. Add the flour and cumin and cook for at least 2 minutes, stirring constantly. The flour will brown slightly. Whisk the ground chile and the water into the roux. Stir as the sauce thickens, then lower the heat and simmer, stirring occasionally for 15 minutes. Season with salt.
Sauce can be strained at this point to create a silky smooth red chile sauce, or it can be used as a rustic red sauce and not strained.
Preheat oven to 375°. Heat oil in a large frying pan over medium heat. Add onion and cook until translucent, about 4 minutes. Add corn and cook until hot. Set aside.
Put 6 ovenproof baking dishes* (each about 12-oz. capacity) on a rimmed baking sheet. Working with one dish at a time, spoon in 2 tbsp. enchilada sauce. Top with 2 tortilla quarters, 2 rounded tbsp. each refried beans and black beans, 1 tbsp. cheese, and 2 more tortilla quarters, pushing tortillas down gently as you layer them over cheese and beans. Spoon in 1/3 cup (packed) vegetable mixture, then 2 more tortilla quarters, 3 tbsp. enchilada sauce, and 2 tbsp. cheese. Repeat layering with remaining dishes.
Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.
Vegetable Enchiladas with Red Chile Sauce Recipe
Amount Per Serving
Calories 327Calories from Fat 126
% Daily Value*
Saturated Fat 6g38%
Vitamin A 325IU7%
Vitamin C 4.2mg5%
* Percent Daily Values are based on a 2000 calorie diet.
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