Karmachiladasanga
Ingredients:
- 40 Yellow Corn Tortillas
- 0.5 cup Olive Oil
- 4 tbsp Whole Wheat Flour
- 4 tsp Chili Powder
- 28 oz Diced Tomatoes
- 5 cup Water
- 2 tbsp Onion Powder
- 1 tbsp Marjoram or Basil
- 2 tsp Sea Salt
- 2 lb Shredded Cheese
Directions:
1. Preheat oven to 375°F. Lightly grease two large 9×13-inch baking dishes.
2. To prepare the enchilada sauce, heat the olive oil in a large saucepan over medium heat. Whisk in the whole wheat flour and chili powder, stirring constantly for approximately 1–2 minutes to create a flavorful roux.
3. Gradually whisk in the water, stirring to prevent lumps. Add the diced tomatoes, onion powder, marjoram or basil, and sea salt.
4. Bring to a gentle simmer and cook for approximately 15–20 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have had a chance to mingle. For a smoother sauce, use an immersion blender to puree the tomatoes.
5. Spread a thin layer of enchilada sauce across the bottom of each prepared baking dish.
6. Arrange a layer of corn tortillas over the sauce, overlapping slightly to cover the bottom. Tear tortillas as needed to fill in any gaps.
7. Spoon additional enchilada sauce over the tortillas, followed by a generous sprinkling of shredded cheese.
8. Continue layering tortillas, sauce and cheese, just like assembling a lasagna, until all the ingredients are used. Finish with a layer of sauce and plenty of cheese on top.
9. Cover the baking dishes with foil and bake for approximately 25–30 minutes.
10. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted and bubbly and the edges are beginning to brown.
11. Remove from the oven and allow to rest for at least 10–15 minutes before slicing into squares. This gives all those lovely layers time to settle and makes serving much easier.
All the goodness of cheese enchiladas without rolling 40 individual tortillas! Part enchilada, part lasagna, entirely Karmachiladasanga.