My family absolutely loves Mexican food. My husband adores his family’s sour cream style enchiladas, however I am very much not fond of the flavor of those, therefore I tend to make these as a compromise.
6 tortillas (I like to have extra because it always seems that I have more filling than tortillas)
1 can diced tomatoes, drained
1 can black beans, drained
1 c shredded cheddar cheese
Enchilada Sauce (below)
Fill tortillas with beans, tomatoes and cheese
Roll and place in pan
Top with sauce than add more cheese
Bake at 350 until cheese is melted
3 Tablespoons Vegetable oil
1 T flour
¼ c chili powder
2 c chicken stock
12 oz can tomato paste
1 t oregano
1 t ground cumin
½ t salt
In med saucepan, heat oil, add flour, smoothing and stirring with a wooden spoon.
Cook 1 minute and add chili powder and cook 30 seconds
Add Stock, tomato paste, oregano and cumin
Stir to combine
Bring to boil, reduce heat to low and cook 15 minutes. Sauce will thicken and smooth out. Adjust seasonings to taste.