Enchiladas

How about we dive right in and start with the recipes?

This is my go to recipe whenever I'm in craving mood for mexican but don't want to go out to eat mexican. The sauce mixture makes a whole lot; like think 3 cups of sauce. It does keep in the fridge wonderfully for up to a month. (quit freaking out! It's awesome!)

Notes are included at the end including what I sub with. So lets hop right to this!

Enchilada Sauce

2 cups of water*
1 vegan bouillon cube*
1/3 cup chili powder
1/2 teas oregano
Salt to taste
1 15oz can of tomato sauce 
3 tabl oil
1/4 cup flour

Preheat a pan over med heat. You will need a medium sized saucepan. Add the oil and cook till its hot and then add in the flour. Stir the flour around till its about like a paste and let it cook for a minute or two to get rid of the flour taste. Add in the water and bouillon cube and stir until its smooth. (note that I usually pour in hot liquids with one hand while stirring with the other to avoid lumps) Pour in the tomato sauce and stir. If it is too thick add in some water 1/4 cup at a time. Finally, add in the chili powder, oregano, and salt if needed. Give this 20 minutes of light simmering.

Enchilada's themselves

Corn or flour tortilla's
Choice of meat filling (start with 1lb for 4 people)
1 8oz can of chopped green chilis per lb of meat
2 tabl taco seasoning per lb
1/4 cup of the enchilada sauce
Choice of cheese (cheddar, monteray jack, pepperjack, quesidilla cheese, or whatever)

Cook your meat how you normally would cook it. Chop up chicken fine, you can brown ground beef, and either chop pork or slow roast and shred it. However makes you happy. You could even do fish here if you are so inclined. Once it is cooked add the chili's, taco seasoning, and sauce to the mix. Let it bubble away for about 20-30 minutes stirring often to avoid it burning to the pan. Add water if needed to keep it from sticking.

I use the small taco size tortilla's and I generally use flour tortillas. I spoon a moderate amount in the middle of them and then roll them up putting the seam side down in a large roasting pan. At this point preheat your oven to 425 while you roll.

Cover the enchiladas in enchilada sauce and then lightly cover with your cheese of choice. Bake for 20-30 minutes or until the cheese is melted. You are done! Enjoy!

Note:

I used a vegan bouillion cube because I have that instead of chicken stock. Feel free to use chicken stock if you have it.

Once all of the meat is used up, cover the enchilada's in sauce.