![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
chalcopyrite.livejournal.comYeah, I could post the recipe when I get home, or I could just post it now before I forget. *g*
The general enchilada-inspiration comes from Budget Bytes, which if you like food/cooking and you haven't checked it out before, you should definitely think about it, because nummy.
The basic thing for enchiladas is her Enchilada Sauce, which sounds like omg, I can't just make that, can I?, but it's super-easy and also freezes if you make a double batch. You may notice the recipe calls for plain flour as a thickener; I swapped that out for cornstarch for gluten-free purposes, and it worked, obvs, just fine. (It's not trying to be really thick like pasta sauce, just thick enough to cling.)
Once you have the enchilada sauce, you Put Stuff In Tortillas. Budget Bytes has a bunch of recipes you can follow, including Chorizo and Sweet Potato, Chicken (or Turkey) and Green Chile, or Black Bean and Avocado (where I started), or you can make it up as you go along. At home I think I usually put, say, a medium-large onion, a pepper or two (or two or three halves), and a can of beans to fill eight tortillas/wraps larger than we were working with last night. Any extra filling, of course, can just go on rice or get dumped into pasta sauce or added to an omelette or whatever, but I think that ususally works out pretty well.
Things do get cooked before they go into the tortillas; the baking is to heat it all through and brown the sauce into extra deliciousness, so this would also be a great way to use leftover veggies. You can put pretty much anything you like in there! Might not be authentic, but delicious > authentic every time, as far as I'm concerned.
And for reference, I used 3 large sweet onions, 2 cans sweetcorn, 4 cans kidney beans, 900g (3 packs) Quorn unchicken and .... 5 tomatoes, I think? I did not witness the entire chopping process, so am not sure. And that made 46 small enchiladas, with 4x sauce recipe (I could have gotten away with 3x, but since it uses half a can of tomato paste... yeah).
And that's all I have to say about that, except they make excellent leftovers and apparently also freeze well before you bake them, just give them some time longer in the oven.
The general enchilada-inspiration comes from Budget Bytes, which if you like food/cooking and you haven't checked it out before, you should definitely think about it, because nummy.
The basic thing for enchiladas is her Enchilada Sauce, which sounds like omg, I can't just make that, can I?, but it's super-easy and also freezes if you make a double batch. You may notice the recipe calls for plain flour as a thickener; I swapped that out for cornstarch for gluten-free purposes, and it worked, obvs, just fine. (It's not trying to be really thick like pasta sauce, just thick enough to cling.)
Once you have the enchilada sauce, you Put Stuff In Tortillas. Budget Bytes has a bunch of recipes you can follow, including Chorizo and Sweet Potato, Chicken (or Turkey) and Green Chile, or Black Bean and Avocado (where I started), or you can make it up as you go along. At home I think I usually put, say, a medium-large onion, a pepper or two (or two or three halves), and a can of beans to fill eight tortillas/wraps larger than we were working with last night. Any extra filling, of course, can just go on rice or get dumped into pasta sauce or added to an omelette or whatever, but I think that ususally works out pretty well.
Things do get cooked before they go into the tortillas; the baking is to heat it all through and brown the sauce into extra deliciousness, so this would also be a great way to use leftover veggies. You can put pretty much anything you like in there! Might not be authentic, but delicious > authentic every time, as far as I'm concerned.
And for reference, I used 3 large sweet onions, 2 cans sweetcorn, 4 cans kidney beans, 900g (3 packs) Quorn unchicken and .... 5 tomatoes, I think? I did not witness the entire chopping process, so am not sure. And that made 46 small enchiladas, with 4x sauce recipe (I could have gotten away with 3x, but since it uses half a can of tomato paste... yeah).
And that's all I have to say about that, except they make excellent leftovers and apparently also freeze well before you bake them, just give them some time longer in the oven.
![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}