KarmaChiladas
We enjoy a very mild and basic enchilada dish that can be dressed up or down to suit your mood. We've made chickie (as well as chicken, because not all of us are vegetarians), steak, veggie crumble etc. but most people like the plain cheese best. We made a side order of chicken enchiladas for Dan who wanted to avoid dairy tonight. Easy to do! If you substitute wheat flour with another thickener, like corn starch these can easily be gluten free.
Ingredients:
- 40 Corn Tortilla
- 0.5 cup Olive Oil
- 4 tbsp Whole Grain Flour
- 4 tsp Chili Powder
- 30 oz Crushed Tomatoes
- 5 cup Water
- 2 tbsp Onion Powder
- 2 tsp Salt
- 2.5 lb Shredded Colby Jack Cheese
Directions:
Heat up olive oil and Chili Powder with 4 TBL Flour, Simmer for a few minutes Add Tomato Sauce, onion powder, salt and water and let cook for 5-10 minutes or until mixture begins to thicken.
Fry corn tortillas in pan until lightly brown and drain on paper towels. Dip tortilla into sauce and place 1-2 TBL of shredded cheese filling or other filling. Roll and place in large baking dish stacking if necessary. Repeat with remaining tortillas. Pour sauce on top of filled tortillas to cover Sprinkle the remaining cheese on top Bake in a 350° oven for 30 minutes. ALT SKIP FRYING: Instead of frying each tortilla in hot oil, we microwave the corn tortillas for up to a minute (depending on how many we heat at a time), this makes them plyable so they roll without cracking.