-
1
Sauce:
-
2
Heat the olive oil in a medium-sized saucepan. Add the onion, chili, and salt, and saute over medium heat for 5 minutes, or until the onion becomes transparent. Add cumin, chili powder and half the garlic, and saute for about 3 minutes longer.
-
3
Add the tomatoes and water or juice. Bring to a boil, partially cover, and turn the heat down as low as possible. Simmer for 30 minutes, adding the remaining garlic, and optional black pepper and cayenne to taste during the last 5 minutes or so.
-
4
NOTE: You can leave the sauce in chunky form, or smooth it out by pureeing it in a blender. (I like to use a hand-held immersion blender for this. Be careful not to splash!).
-
5
Enchiladas:
-
6
Heat the olive oil in a deep skillet or Dutch oven. Add onion, and saute for about 5 minutes over medium heat.
-
7
Add eggplant, salt, and pepper, and mix well. Cover and cook for about 10 minutes over medium heat, stirring occasionally, until the eggplant is soft.
-
8
Add garlic and bell pepper. Stir and cook 5 minutes longer, or until the pepper is tender. Taste to correct salt.
-
9
Remove from heat; stir in almonds and cheese.
-
10
Preheat oven to 350u00b0F.
-
11
Moisten each tortilla briefly in water then place approximately 1/4 cup filling on one side and roll up. Gently place the filled enchiladas in a baking pan, and pour a full recipe of Mexican Red Sauce over the top. Bake uncovered for about 30 minutes, or until heated through. Serve hot, with beans, rice, and green salad.
