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My Favorite Enchiladas - Holly's Helpings

My Favorite Enchiladas

July 22, 2013 · 3 comments

in Diabetic Friendly, Dinner, Meat-afiable, Recipe, Sauce, Vegetarian

My Favorite Enchiladas

When I moved to Phoenix, I naïvely thought there would be tons of delicious Mexican restaurants.  I actually struggled to find any that were halfway decent and not incredibly sketchy/in bad areas of town.  Several places just served grease on a plate and would call it whatever you ordered.  “Oh, that nasty cheese filled slab of tortilla with greasy sauce?  Yeah…That’s the Chiles Rellenos.”  Nope.  Not happening.  I was so disappointed.  Why live in such a miserable climate if there’s not even any good food?  Then I thought of something brilliant: why not cook my own Mexican food?

Veggie Enchiladas - Holly's Helpings

I felt like a genius and immediately made the first enchiladas recipe I found.  It was good, but the sauce was not the traditional Mexican restaurant sauce I’d come to know and love.  It was not thick and got absorbed by the tortillas so there wasn’t that tasty sauce coating the enchiladas.  It was like I had made enchilada flavored cheese wraps.  I searched the internet high and low and this is what I have found.  This recipe took countless year of perfecting (I’m exaggerating.  I made this recipe three times in two years with the same sauce and the fourth time had better sauce so I’m posting it).  The trick is to have a delicious sauce recipe and lots of cheese.

Veggie Enchiladas - Holly's Helpings

My Favorite Enchiladas

Active Time: 20 minutes

Inactive Time: 15 minutes

Total Time: 35 minutes

Yield: 12 enchiladas

Serving Size: 2 enchiladas

My Favorite Enchiladas


  • 1 Tbsp olive oil
  • ½ onion
  • 2 cloves garlic
  • 1-½ Tbsp flour (to make gluten free, use a a gluten free type of flour like rice flour)
  • ½ Tbsp chili powder
  • ½ tbsp cumin
  • 1 tsp sugar
  • ½ tsp oregano
  • 1 can tomato paste
  • 1-½ cup water
  • Filling
  • Olive oil
  • Other ½ onion
  • 2 cloves garlic
  • 1 red bell pepper
  • 1 jalapeño
  • 1 can corn
  • 1 can black beans
  • Sqeeze of lemon
  • 1 cup cheddar cheese - omit to make vegan
  • Corn tortillas
  • sour cream - for topping, omit to make vegan
  • cilantro - for topping


  1. We will start with the filling  Add the olive oil to a large pan.  Add the chopped onions, minced garlic, chopped red bell pepper, and chopped jalapeños.  Once the onions are soft, add the drained and rinsed can of corn.  Don't stir too often so the corn can get some color on it.  Once everything is cooked, add the black beans just to heat through.  Put into a bowl and set aside.  This can be prepared a couple days before making the actual enchiladas if you want to save time.
  2. Next, we'll do the sauce.  Add the oil to a medium sauce pan.  Once hot, add the chopped onion and minced garlic.  When the onion is cooked, sprinkle the flour, chili powder, cumin, sugar, and oregano over the mixture and stir for about a minute.  Then add the water and tomato paste and continue to stir.  The mixture will thicken as you stir.  If after a while, the mixture is not thick enough, add more flour.  If the mixture is too thick, add more water.  Add any more seasonings as you see fit (more chili pepper if you like it spicy).
  3. Add a small amount of the sauce to the filling (about 1/4 cup).  In a 9x13" glass pan, add just enough sauce to coat the bottom.  Place a generous scoop of filling in the middle strip of a corn tortilla.  Add a small amount of shredded cheddar cheese.  To make with meat, add precooked meat to the filling at this point.  Fold the sides over and placed upside down in the pan.  Do this until your pan is full.  Top with additional cheese.  At this point, you can refrigerate and bake another day.  Cover with foil (this will help keep the sauce tasty) and place in a preheated 450°F oven.  Bake for about 10 minutes.  Then remove the foil and continue to back until the cheese is melted (about 3-4 minutes).  Remove from oven and let cool for a few minutes.  Top with sour cream and cilantro if using and serve immediately


If preparing for a diabetic, go light on the cheese.


Veggie Enchiladas - Holly's Helpings


Veggie Enchiladas - Holly's Helpings

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