Recently purchased flour tortillas were on the counter, what to do? , enchiladas were on my mind, a search resulted in many recipes but I used the http://thepioneerwoman.com/cooking/2008/09/simple-perfect-enchiladas/ as a guide for technique. They turned out great.

Enchiladas Sauce

Vegetable stock
Tomato juice
Tomato paste
Hot sauce
Smoked dried hot red peppers
A bit of dry rub

Make a roux with stock, butter and flour, was a start and technique I wouldn’t think of using for a hot type tomato sauce, sort of a spicy tomato soup made by adding tomato juice to the roux. Short on juice that was drained from a can of diced tomatoes, tomato paste was added. Season and spice a s required, bottled hot sauce, some Jalapeño sauce that was gifted to me, brought up the level of the heat in combination with the hot red pepper flakes. Alone the sauce is good !


Now raid the fridge for some fillings, you at least have to have cheese, the meat would be some kielbasa, and of course sautéed onions , garlic , sweet peppers and diced tomato. Left over corn on the cob was found in the fridge.

Diced kielbasa
Sweet red pepper
Red beans
Diced onions
Diced tomato
Sauté the above
Also for the filling American and feta cheese and Parmesan


Slightly fry the tortillas, I have large flour tortillas available, in a slight amount of oil in a fry pan just to soften them up so they absorbe a bit of oil, place on paper towelled rack.


In the fry pan, cooled, place a small amount of the enchilada sauce, place the tortilla in the pan , flip the tortilla so it is coated with the sauce. If you ever wallpapered a room, this is like coating the wallpaper with paste, only with the tortilla, it’s on both sides. This is one step I never did before so that’s why my enchiladas previously were more like a baked taco.


Place the coated tortilla on a large enough plate and run you fillings down the center, roll and fold however you proceed, (I only rolled) and place the soggy tortilla in a baking casserole type dish that has a small amount of sauce on the bottom. Repeat till the dish is full.



I ran out of the filling I prepared so the last two were just plain with red beans and cheese.


Top the panned tortillas with more sauce, this recipe it was the remainder of the sauce as I didn’t make a measured amount. Some grated Parmesan is what I had available for the top. Some herbs and seeds were thrown in for good measure .

Off to the oven at 350 degrees.


I should have made a double batch !!!!
Excellent even the next day cold for lunch.

Care to Reply?

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


August 2013
« Jul   Sep »

Recent Posts

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com


Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler


Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...


The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette


The spirit of fermentation


A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

El fogoncito

Comida tradicional Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!


Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown


A foodie's thoughts

Food in Jars

a little mech, tech, and food

Las Vegas Food Adventures

From a Las Vegas native's point of view


Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog


Food Adventures in Paris


Creative and exciting vegetarian food featuring bold flavors and world-wide cuisines. Plant-based cooking can be anything BUT boring.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond


WordPress.com is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: