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!
1cupplus 2 tablespoons shredded pepper jack cheese
6tablespoonschopped green onions
Instructions
Make the red chile sauce:
Place 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.
6-8 whole dried red chiles
Heat the oil in a heavy saucepan over medium-high heat. Add onion and cook until it begins to brown, about 5-10 minutes, stirring occasionally. Add garlic and oregano and continue to cook for another minute until garlic becomes fragrant.
2 tablespoons light tasting oil of your choice, 2 tablespoons finely diced red onion, 1 garlic clove, 1 teaspoon dried oregano
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.
2 tablespoons all-purpose flour, ½ teaspoon ground cumin, 2 ½ cups water, 1 teaspoon 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.
Enchiladas:
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.
1 tablespoon vegetable oil, ½ yellow onion, 1 cup frozen corn
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 tablespoons enchilada sauce. Top with 2 tortilla quarters, 2 rounded tablespoons each refried beans and black beans, 1 tablespoons 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 tablespoons enchilada sauce, and 2 tablespoons cheese. Repeat layering with remaining dishes.
1 recipe red chile sauce, 9 corn tortillas, 1 cup refried beans, 1 cup black beans, 1 cup plus 2 tablespoons shredded pepper jack cheese
Bake enchiladas until bubbling, cheese is melted, and tortillas are starting to brown on edges, about 30 minutes. Sprinkle with green onions.