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1
Heat oven to 375 degrees F.
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Lightly grease 13x9-inch glass baking dish.
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In 10-inch skillet, cook add a little oil and saute peppers for 1 minute then add ground griller and continue cooking for another 5 minutes.
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Stir in 3/4 cup of the enchilada sauce and 1 cup of the cheese.
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5
Using Flour Tortillas: Spoon enchilada filling onto tortillas, roll up and place seam sides down in baking dish.
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Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup cheese.
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Using Corn Tortillas: In A Small Sauce Pan... add oil.. on medium to low heat ...place one tortillas at a time.. in the oil for one second; flipping quickly and taking out!
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Place on paper towel and repeat this process until all are done that you are going to use... covering each as you take out!!
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..you are really only warning so to speak!!
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... in a bowl with about one cup of the sauce... dip the corn tortillas on each side and then fill with enchilada sauce!!
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..roll placing seam sides down.
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Pour remaining enchilada sauce over top; sprinkle with remaining 1/2 cup of cheese.
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SUACE DIRECTIONS:
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In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.
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Cook for 1 minute.
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Add chili powder and cook for 30 seconds.
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Add broth, tomato paste, oregano, and cumin.
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Stir to combine.
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Bring to a boil, reduce heat to low and cook for 15 minutes.
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The sauce will thicken and smooth out.
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Adjust the seasonings.
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Serve atop of enchiladas.
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23
Broth: You May Use Vegetable Broth Or Make Your Own!
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!
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Optional: Vegan Broth: 2 cups of Warm Water..Add 1 tablespoon of Original Spike (Purchase From Health Food Store) and 2 to 3 Tablespoon Nutritional Yeast Flakes; One Tablespoon Of Vegetable Oil...
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Mix Well and taste!
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27
Adjust seasoning if needed!
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!
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29
Add Cayenne Pepper and a little sea salt to taste if needed.
