Enchildadas

Every woman should have a recipe that is a no-fail.  It can be easy or hard but always delicious.  This is the one you pull out for company.  My family loves pretty much any form of rice, beans & cheese.  This recipe is easily doubled for a crowd pleaser. 

Recently I got fed up with trying to pick the “perfect” tortilla.  I mean I know that the white flour tortillas aren’t the greatest for us but how to tell the difference between all the varieties.  One day I started looking for recipes on-line and one of my favorite blogs, Heavenly Homemakers, had a recipe I had to try.  She has an e-book that gives her recipes.  These are really filling and it decreases the number of enchilada’s each person will want plus the taste is wonderful!  I use white whole wheat flour and that seems to make them a little lighter.  They freeze well for later use if you decide to make a BIG batch.  Enjoy!

Enchiladas

Sauce

4 Tbsp butter

5 Tbsp-1/2 cup chili powder

1/3 cup flour

1/2 tsp garlic salt

1/4 tsp cumin

1/4 tsp oregano

2 C chicken broth

1 (8oz) tomato sauce

Melt butter in pan.  In separate bowl, mix dry ingredients.  In another bowl or measuring cup, mix broth & tomato sauce.  Slowly add to butter & mix as you go.  Stir constantly and it will be come crumbly.  Very slowly, add broth mix and you will have a thick, tasty sauce.  You can pour this in a slow cooker or use it right away.

Tortillas

10-12 wheat tortillas

2 cans refried beans

2-3 cups shredded cheese

We do the tortilla part of this in an assembly line.   Lay out all the tortillas.  Heat beans in microwave & then place about 2-3 T beans on tortilla.  Smooth out over whole tortilla & sprinkle with cheese.  Roll tortilla up & place in a 9x13 baker.  Repeat for each tortilla & then top with sauce, more cheese & sliced olives if desired.

Serve with shredded lettuce, sour cream & brown rice.