ENCHILADAS WITH SOUTHWESTERN SAUCE
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 343.9
- Total Fat: 10.8 g
- Cholesterol: 11.2 mg
- Sodium: 896.3 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 10.1 g
- Protein: 11.8 g
View full nutritional breakdown of ENCHILADAS WITH SOUTHWESTERN SAUCE calories by ingredient
Introduction
The sauce recipe is from the Shoshoni Cookbook.All Organic ingredients when possible. Chiles and Peppers, Corn and Onions are in season late summer and early fall, available from your farmers' market or grow your own in your organic garden. The corn can be pre-cooked and sliced off the cob, and stored for the winter in your freezer to use when ready. The peppers also can be frozen raw for storage.
Serve with Guacamole, Green Salad and a slice of Corn Bread The sauce recipe is from the Shoshoni Cookbook.
All Organic ingredients when possible. Chiles and Peppers, Corn and Onions are in season late summer and early fall, available from your farmers' market or grow your own in your organic garden. The corn can be pre-cooked and sliced off the cob, and stored for the winter in your freezer to use when ready. The peppers also can be frozen raw for storage.
Serve with Guacamole, Green Salad and a slice of Corn Bread
Number of Servings: 8
Ingredients
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Sauce:
1/4 Cup Almonds
5 medium cloves garlic, minced
1 Jalapeno Pepper, minced
1 medium Red Onion, minced
1 Teaspoon Olive Oil
28 Oz Can Crushed Tomatoes
1/2 cup Green Chilies, diced
1 Dried Ancho Red Chile (optional)
1 Cup Water
1/2 Teaspoon Sea Salt
1 Teaspoon Ground Oregano
1 Teaspoon Ground Cinnamon
2 Teaspoons Ground Cumin
Enchiladas:
8 - Whole Wheat Tortillas 8 Inches diameter (one 8 pack)
15 Oz can Black Beans, drained and rinsed
1 Cup Sweet Corn Kernels
1 Cup Sweet Green Pepper diced
1/4 Cup White or Yellow Onion cut in slices
1 Tablespoon Chili Powder
2 Tablespoons Fresh Cilantro, chopped
1/2 Tablespoon ground Cumin
1 clove Garlic, minced
1 Teaspoon Canola Oil
3 Oz. Grated Cheddar Cheese (whole milk)
Directions
Serves 8
SOUTHWESTERN SAUCE:
Preheat oven to 350 degrees.
Spread the Almonds on a cookie sheet and roast for 15 minutes until lightly browned. Keep the oven on, for the Enchiladas to be baked.
Saute the Garlic, Jalapeno Pepper and Onion in Olive Oil until the Onions are golden. Add the tomatoes, chilies, water, salt, oregano, cinnamon and cumin. Simmer for 10 minutes.
Puree the sauce and almonds together in a blender (ONLY PUREE 2 CUPS AT A TIME). Return to the pot and simmer an additional 10 minutes.
ENCHILADAS:
Grease a 13 x 9 inch Glass Pyrex Baking Dish with 1/2 Teaspoon of Canola Oil and set aside.
Over medium low heat, in a medium sauce pan, add drained and rinsed Black Beans, Sweet Corn, Cilantro, Chili Powder, Garlic, Cumin, green pepper, onions . Stir well and cook until hot and bubbly, around 10 minutes,remove from ehat and let cool for a few minutes on side.
ASSEMBLING THE ENCHILADAS:
In the pre-greased baking dish, ladle 3 cups of the Southwestern Sauce on the bottom of the dish.
Taking one tortilla at a time, place on the board and spoon 1/8 of each the black beans mix and the pepper/onion mix with 1/8 of the cheese in the center of the tortilla, and roll up so that open end is facing downwards and lay ontop of the Southwestern Sauce starting at one end. Continue with remaining tortillas, rolling up each with the fillings and lining them up in the baking dish so that 8 fit in the dish tightly. Spoon another 2 cups of the Southwestern Sauce over the Enchiladas. Any remaining sauce, store for future use. Cover with Aluminum Foil. and bake at 350 degrees for 30 minutes or until hot and bubbly.
SERVING SUGGESTION - SERVE WITH FRESH GUACAMOLE OVER GREEN LEAF LETUCE SALAD WITH ALFALFA SPROUTS.
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
SOUTHWESTERN SAUCE:
Preheat oven to 350 degrees.
Spread the Almonds on a cookie sheet and roast for 15 minutes until lightly browned. Keep the oven on, for the Enchiladas to be baked.
Saute the Garlic, Jalapeno Pepper and Onion in Olive Oil until the Onions are golden. Add the tomatoes, chilies, water, salt, oregano, cinnamon and cumin. Simmer for 10 minutes.
Puree the sauce and almonds together in a blender (ONLY PUREE 2 CUPS AT A TIME). Return to the pot and simmer an additional 10 minutes.
ENCHILADAS:
Grease a 13 x 9 inch Glass Pyrex Baking Dish with 1/2 Teaspoon of Canola Oil and set aside.
Over medium low heat, in a medium sauce pan, add drained and rinsed Black Beans, Sweet Corn, Cilantro, Chili Powder, Garlic, Cumin, green pepper, onions . Stir well and cook until hot and bubbly, around 10 minutes,remove from ehat and let cool for a few minutes on side.
ASSEMBLING THE ENCHILADAS:
In the pre-greased baking dish, ladle 3 cups of the Southwestern Sauce on the bottom of the dish.
Taking one tortilla at a time, place on the board and spoon 1/8 of each the black beans mix and the pepper/onion mix with 1/8 of the cheese in the center of the tortilla, and roll up so that open end is facing downwards and lay ontop of the Southwestern Sauce starting at one end. Continue with remaining tortillas, rolling up each with the fillings and lining them up in the baking dish so that 8 fit in the dish tightly. Spoon another 2 cups of the Southwestern Sauce over the Enchiladas. Any remaining sauce, store for future use. Cover with Aluminum Foil. and bake at 350 degrees for 30 minutes or until hot and bubbly.
SERVING SUGGESTION - SERVE WITH FRESH GUACAMOLE OVER GREEN LEAF LETUCE SALAD WITH ALFALFA SPROUTS.
Number of Servings: 8
Recipe submitted by SparkPeople user FRENCHYLOEB.
Member Ratings For This Recipe
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