It’s cold outside…and nothing makes a cold day better as a baked dish does. And lately I had been craving my mother’s enchiladas. I just didn’t want to spend hours and hours making them, so I ask “the know it all” (aka google) for advice. Baked enchiladas was the answer. Easy, faster and still delicious!
As for the filling, I went for a potato fillng since that was available at home. So here you go, my mom’s enchiladas with my twist, baked.
For the sauce:
1 (8 ounce) Can of tomato sauce
1/4 cup of chilli powder
2 tablespoons of flour
1/2 teaspoon of granulated garlic
1 tablespoon of oregano
1/2 teaspoon of cumin
1 teaspoon of cocoa (secret ingredient)
2 1/2 cups of water
2 tablespoons of cooking oil (any of your choice)
Salt and pepper to taste
For the filling:
2 boiled potatoes
1/2 cup of almond milk (regular milk will do)
1/2 cup of parmesan cheese or queso cotija
salt and pepper to taste
4 ounces of the melting cheese of your choice ( I used pepper jack)
Just like when you make mac and cheese, cook the flour in the oil for a minute or two over low medium heat, then the rest of the dry ingredients, will look like a paste. it’s ok. After a minute add the tomato sauce, salt and pepper and the water, simmer for 15 minutes. Yes that easy and much more better than the can sauce!
Boil the potatoes, let them cool off and peel. Smash and add your milk of choice and smash again then add salt and pepper and parmesan cheese, mix.
warm up your tortillas, and get your baking dish ready. Spray some oil on it and add some sauce on the bottom. dip the tortilla into the sauce or spoon a little bit of the sauce into the tortilla, add some of the filling and roll it up. Place the tortilla on the baking dish, keep on doing this until you run out of tortillas. Pour the remaining sauce on top of the tortillas. Add cheese and bake for 30 minutes at 350.
Let it stand for five minutes and serve with your favorite toppings!!