INGREDIENTS
Simple Enchilada Sauce:
¼ cup avocado oil
2 Tbsp self-rising flour (sub almond flour)
¼ cup chili powder
1 (8oz) can organic tomato sauce
1½ cup water
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
½ tsp JF Universal Salt
Simple Enchilada’s:
4 cups Colby Jack cheese, (sub plant-based cheese)
1 white onion, finely chopped
3 green onions, sliced very thin on the diagonal
Handful of fresh cilantro, chopped
Protein or vegetable filling of your choice
Tortillas (sub grain-free tortilla)
PROCESS
Simple Enchilada Sauce:
Heat the avocado oil in a medium skillet over medium heat and add the flour and chili powder. Reduce the heat to medium and stir to cook making sure not to burn but brown the flour. Stir constantly.
Gradually stir in the tomato sauce, water, cumin, garlic powder, onion powder and JF Universal Salt until smooth. Cook for approximately 10 minutes until slightly thickened. Add salt to taste.
Simple Enchilada’s:
Preheat oven to 350º. Pour a heaping spoonful of my Simple Enchilada Sauce into the bottom of an ovenproof baking dish. One at a time, place a tortilla on a dinner plate and spoon a small amount of the sauce onto it using the back of a spoon to coat one side.
Add a small amount of cheese, then filling. Don’t overfill. You want them to roll up and stay closed. Add a sprinkle of white onion and more cheese. Spoon approximately 1 Tbsp of sauce on top and roll the tortilla up like a little rug and place ends down on baking dish so the enchilada stays closed. It should stick down due to the sauce on the bottom of the dish.
Repeat until the baking dish is full. Pour the remaining sauce over all of the enchiladas, coating the top and sides. Top with more cheese. Bake for 15-20 minutes until the cheese is fully melted.
Serve with my JF Taco Night Rice, my JF California Style Guacamole, my JF Pico de Gallo, and sour cream!