“I invented this recipe for a vegitarian friend....... It can be hot so be care full you will have to make Adobo Sauce recipe included”
READY IN:
1hr 10mins
SERVES:
8
YIELD:
8 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Enchiladas.
  2. Preheat oven to 400o
  3. Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes. Add garlic and oregano; saute I minute.
  4. .
  5. Puree half the beans, the chipotle, the sauce, and salt in a food processor.
  6. Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree. **Stir in any add-ins as well.
  7. Assemble enchiladas frying tortillas in 2 T oil until flexible. Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up. Top with I cup sauce and crumbled cheese. Bake enchiladas for 10 minutes. Serve with Corn Salsa.
  8. **FillingAdd-Ins.
  9. I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo.
  10. I cup cooked shredded chicken.
  11. I cup cooked shredded pork.
  12. I cup bacon bits and chopped scallion.
  13. I cup cooked long-grain rice.
  14. Adobo Sauce
  15. Cover the peppers with boiling water in a bowl. Let soak for 20 minutes. Drain the peppers, reserving water. Slit the peppers open and discard the stems and seeds. Put the peppers and ¼ Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste.
  16. Note: This is usually used as a marinade with pork (beef, too).
  17. Marinate Time: 12 hours to 3 days.

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