I just couldn't snap this photo quick enough, regretting not geting a better one- all I wanted to do was eat!Creamy Cumin & Garlic Enchilada Sauce
Man-these are dang good! I love me some good South of the Border Cusine and I even think that Bobbly Flay would dig on these! I have been wanting to create a signature "White Enchilada Sauce" for years and I have finally done it. I will never use another white/creamy enchilada sauce again! There are a million "creamy enchilada" recipes floating around that include a bunch of processed stuff like cream of chicken or cream of mushroom soup, ext. I will admit, some of them are good (and some really bad), which is what inspired me to create this new recipe. This is the best of Tex-Mex people!
The vegetarian filling is full of flavor and hearty enough to satisfy most any meat and potato eater. Black beans, green chilies, onion and bell pepper with some spices go a long way. My two and four year old even ate them up.
Another thing that really puts these over the top is using FRESH flour tortillas.You can buy pre-made raw flour tortillas in the refrigerated dough section of most grocery stores. Costco also has great ones, they really add a lot and will help any enchilada taste ridiculously fresh! They also make your left-overs taste much better.
Black Bean & Green Chili Enchiladas
5 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
1/2 cup heavy cream
Reserved juice from 40z green chili can
1/2 cup sour cream
1/2 cup sharp cheddar cheese, grated
1 tablespoon cumin
1 1/2 teaspoons garlic powder
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Black Bean & Green Chili Filling
2 14oz cans black beans, drained and rinsed
1 4oz can green chilies, diced
1 yellow bell pepper, diced small
1 white onion, diced small
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
2 cups sharp cheddar ,grated (1/2 cup reserved for top)
10 fresh uncooked flour tortillas, prepared as directed
1 cup Jack cheese for top, grated
Cilantro, tomatoes and sour cream for toppings (optional)
Serve with rice, chips and salsa or a fresh avocado salad. Mmmmm!
Make the sauce
1. Melt butter in a medium saucepan over medium heat, stirring constantly being careful not to overcook butter.
2. Once butter is fully melted, add flour 1 tablespoon at a time, making sure flour is fully incorporated before adding more. Once all flour is added, cook for 2 minutes over medium heat stirring constantly.
3. Add chicken broth slowly, whisking as you add.
4. Add juice from can of green chilies.
5. Turn heat to medium-high and whisk constantly until mixture begins to thicken, about 2 to 3 minutes.
6. Add spices and stir well.
7. Turn off heat and add heavy cream, sour cream and cheese. Stir until creams and cheese are fully incorporated and melted. Taste and adjust seasonings if necessary, set aside.
Make the Filling
1. Heat 2 tablespoons olive oil over medium high heat in a medium to large saute pan. Add onions and bell peppers. Saute until onions and peppers are fragrant and fairly soft. Add black beans, green chillies and spices. Cook on medium low until beans begin to soften and mixture has cooked down a bit.
Cook the tortillas- according to package directions, do this last, right before assembling the enchiladas. You want these nice and fresh.
Assemble the Enchiladas
1. Preheat oven to 375 and spray 9 x 13 Pyrex or baking dish.
2. Be sure to have all of your components ready and in order. Tortilla, filling, cheddar cheese, plate to roll, prepared baking dish ready.
3. Cover bottom of prepared 9x13 with thin layer of enchilada sauce.
4. Begin to assemble enchiladas. Place about 1/3 cup filling in center of tortilla, sprinkle generously with grated cheddar. Place on plate and fold enchilada, top half over, sides in, bottom half over. Place seam side down into the baking dish with sauce.
5. Repeat process until all enchiladas are prepared. Your pan should fit 8 across and 2 along the sides. Pour remaining enchilada sauce over prepared enchiladas, spread with spoon if necessary making sure to fully and evenly cover.
6. Cover enchiladas with tin foil and bake for about 25 minutes or until heated through.
7. Remove from oven, discard tin foil and turn oven to broil on low.
8. Sprinkle with reserved cheese and broil on low for about 2-3 minutes, watching closely and rotating at least once. Cheese should be bubbly and slightly browned on top.
Serve immediately and drizzle with extra sauce in pan upon serving.