Green Chile Enchiladas
| Yield: | 12 Servings |
| Categories: | Mexican, Vegetarian |
| SAUCE | ||
| 3 | Cloves garlic; minced | |
| 2 | tb | Oil |
| 1 | tb | Oregano |
| 2 | tb | Ground dried red chile peppers |
| 2 | tb | Flour |
| 6 | oz | Tomato paste; (1 can) |
| 3 | c | Water |
| 1 | ts | Sea salt |
| 1 | tb | Apple cider vinegar |
| FILLING | ||
| 1 | tb | Olive oil; may be doubled |
| 1 | Red onion; diced | |
| 3 | Cloves garlic; minced (3 to 5) | |
| 1 | ts | Ground cumin |
| 1 | c | Chopped green chiles; roasted and peeled, mild, or to taste |
| 2 1/2 | c | Cooked pinto beans; drained |
| 12 | 10-inch flour tortillas |
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