Green Chile Enchiladas

In Spicy Main Dishes by Lois MannoLeave a Comment

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These enchiladas are always popular at a party. The tortillas can be filled and the sauce prepared ahead of time. For spicier enchiladas, use hotter chiles.

green chile enchiladas
Green Chile Enchiladas
Print Recipe
Spicy green chile enchilada recipe for the win!
Servings
12 enchiladas
Servings
12 enchiladas
green chile enchiladas
Green Chile Enchiladas
Print Recipe
Spicy green chile enchilada recipe for the win!
Servings
12 enchiladas
Servings
12 enchiladas
Ingredients
Sauce
Filling
Servings: enchiladas
Instructions
Sauce
  1. Saute the garlic in the oil for 3 minutes, stirring occasionally. Add the oregano and red chile powder and cook another three minutes. Add the flour and water and stir until all the oil is absorbed. Add the tomato paste and the water slowly, whisking constantly, and cook over low heat until thick. Add the salt and vinegar.
Filling
  1. To make the filling: Saute the onion and garlic in the oil for 5 minutes or until soft. Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.
  2. Spoon about 1/2 cup filling onto each tortilla, roll up, and place in a greased baking pan. Pour 2 cups of sauce over the enchiladas and bake for 15 to 20 minutes or until bubbling. Heat the remaining sauce and serve with the enchiladas.
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Lois Manno

Lois is the Editorial Director of the Burn! Blog and the Fiery Foods & BBQ SuperSite.