Not So Authentic Enchilada Sauce
- 1/8th cup oil
- 3 tbsp flour
- 4 tbsp chili powder
- Cayenne, garlic powder, cumin to taste
- 2 cups water with 1 veggie cube (optional)
- 3 tbsp tomato sauce
More optional but yummy tasting: nutritional yeast and a splash of almond milk for cheesy creaminess.
Directions: Heat oil in a skillet (cast iron preferably) and add in flour and chili powder. Cook to form a rue. Add in Water with veggie cube mixed in and stir until all clumps are gone. Add in other seasonings to taste. I added in nutritional yeast and a splash of milk to see if I could get a cheesy flavor in the sauce, to make up for lack of cheese in the enchiladas, and I liked the taste. But I am sure many people are rolling in their graves for that one.
To make the enchiladas:
Add oil to another skillet and heat. Gently fry corn tortillas until they start to crisp up a bit, usually about 1 minute depending on oil temperature. Using tongs, dip into the enchilada sauce and then move to a plate or cutting board. Add fillings, then roll up and put into a pan.
- cheese (Daiya works okay, but I don’t think it has that much flavor. This is part of where the milk/nutritional yeast idea stemmed from)
- olives (I like them better as a topping)
Notes: The sauce thickens up significantly once you start rolling tortillas. Add in more water and spices as needed. I like to have enough sauce left over at the end to pour over all the tortillas. Cook at 350 for about 30-40 minutes, depending on how crisp you like them. If you are planning on using them for leftovers, cook for slightly less time to make sure they aren’t dry and chewy later (unless you them like that).
This usually makes about 14 enchiladas.