Mags and I have been on a big of a Mexican food kick this month. I think it’s because the summer heat always makes me crave spicy things. Earlier in the week I made polenta with jalapenos and pepper jack and a couple of nights ago Mags and I made some scrambled tofu chilaquiles which were delightful and scrumptious. Yesterday the Boy intimated that he had a hankering for enchiladas. I decided it was past time to learn to make my own enchilada sauce. I did an enchilada casserole (or mexican lasagna) rather than rolling the enchiladas because a) I am lazy b) I wanted to put potatoes in and I was worried the rolls would be too chunky and wouldn’t stay together. The sauce breaks down the tortillas anyway, so there’s not a whole lot of difference in taste (the way I make them).
1/2 very large onion, diced
1 green bell pepper, diced
2 giant cloves of garlic, crushed
1 box veggie stock
1 can fire roasted tomatoes
2 large dried anaheim chiles, de-seeded w/ tops cut off
2 chipotles deseeded + 3 teaspoons adobo sauce
3 yukon gold potatoes
2 ears of corn (I used red corn because it was on sale at the store and it was so sweet and delicious)
cheddar + pepper jack
1 can of black beans
Preheat oven to 350.
Saute onions, bell peppers and garlic in olive oil. Add spices and dried chiles, let everything get coated. Add can of tomatoes, box of veggie stock, chipotles and adobo. Bring to a boil, then reduce to a simmer, cover, and let reduce for about an hour. Blend. I think next time I make it, I’ll add some peanut butter right before blending, then let it reduce further so it develops a more complex flavor.
After you cover the sauce and leave it to reduce, dice potatoes into bite-sized pieces. Toss in olive oil, salt, chile powder, thyme, oregano, garlic powder, onion powder and paprika. Wrap in an aluminum foil bundle and place in preheated oven.
I think it’s easier to make this if you prep everything first: grate the cheese, drain the beans + mix them with the corn kernels, get the potatoes out of the oven, etc.
Ladle sauce into the bottom of a casserole dish, then do a layer of tortillas, then potatoes, beans + corn, cheese, more sauce, tortillas, and so on, like layering a lasagna. Bake about 30 minutes, or until insides start to bubble up around the edges.
Let sit a few minutes before serving, or you may burn yourself with scalding cheese. Not that I did that.
Would be awesome with avocados but the avocados looked terrible at the store.
The Boy declared them amazing and ate a huge amount. Success!
Be careful out there,