***Enchiladas***

Enchiladas have a long history. “Chillapitzalli” was the first name for enchiladas, and it is a combination of two words from the Aztec language Nahuatl that meant Chile and flute. Enchiladas began as fish wrapped in tortillas. They evolved, and the traditional enchilada became something more than just fish wrapped up.

A corn tortilla is first smothered in red Chile sauce. A layer of cheese is added next and whatever filling. They are either rolled or left flat as a casserole type dish.

Our The Bean & The Leaf’s Enchilada Seasoning can be added to the meat or vegetables when cooking the filling but I personally recommend using The Bean & The Leaf’s Manzanillo Mexican Seasoning for the filling and The Bean & The Leaf’s Enchilada Seasoning to make a tasty Ranchero Sauce to top the Enchiladas with. In the case of chicken or beef, we recommend using about 1 tablespoon of either seasoning per pound of meat. Use your imagination!! This is what I’m doing with leftover Thanksgiving Turkey. You can add some onions, green chilis or jalapenos to your filling for added flavor and heat.
To top your enchiladas, make an easy red enchilada/Ranchero sauce or a more homemade version using fresh ingredients. See both below.

Quick Ranchero Sauce:

To make your own delicious, nutritious fast enchilada sauce you'll need one 8 ounce can of tomato sauce, 1/4 cup Sutter Buttes Arbequina Olive Oil, 1 cup of broth (beef, chicken or vegetable) and 2 tablespoons of flour.

Heat the oil over medium heat and then add the flour and 3 tablespoons of The Bean & The Leaf’s Enchilada Seasoning. Stir as needed until the sauce starts to turn from red to slightly brownish in color.

In a separate bowl mix the broth, tomato sauce and another 2 tablespoons of The Bean & The Leaf’s Enchilada Seasoning. Add to the saucepan and mix thoroughly. Cook for about 10 minutes over medium heat until the sauce thickens. Remove from the stove.

This makes an easy enchilada sauce that will delight your family.

Simple Fresh Ranchero Sauce:

You can also create a fresh simple Ranchero sauce to spread on the top of your enchiladas, for a spicy touch. This Ranchero sauce is quite easy to prepare, with a short list of ingredients.

• 6 medium size Roma tomatoes
• 3-4 dehydrated The Bean & The Leaf’s Ancho Chilis
(rehydrate in a bowl of water for 20-30 minutes –
reserve water)
• 1 large onion
• 3 – 5 Tbls. The Bean & The Leaf’s Enchilada
Seasoning
• 4 quarts water (for boiling)
• 4-5 cloves garlic

1. In a large pot, bring 4 quarts water to a boil
2. While waiting for the water to boil, core your tomatoes
and take your knife and slice a small “x” on the
bottom.
3. Peel onion and cut core off bottom.
4. Once water is boiling, place tomatoes, onions and
garlic in the pot and cook for 7-10 minutes.
5. Remove vegetables from pot and let cool.
6. Remove the skins from the tomatoes, cut in half and
scoop out the seeds. Cut tomatoes in a rough chop
and set aside.
7. Cut onion into quarters and set aside.
8. Remove stems and seeds from The Bean & The
Leaf’s Ancho Chilis. and cut them in half and set
aside.
9. In a food processor or blender place tomatoes,
onions, garlic and chilis and blend to smooth
consistency
10. Place blended sauce back into pot and bring to a boil.
Simmer on low for 10-12 minutes. If it gets too thick,
add some of the reserved water from rehydrating the
peppers.
11. Remove from heat and season with The Bean & The
Leaf’s Enchilada Seasoning to taste.
12. Serve over your Enchilada's

Besides topping Enchiladas, this sauce can be used to add flavor to everything from eggs to rice. Try it on pasta or in rich, cheesy soups. It might even surprise you in beef stew.

Even though corn tortillas are traditionally used, you can use flour tortillas depending on your taste. Roll up your filling of choice and top with either Ranchero Sauce. Top with some shredded Cheddar or Monterey Jack, some sour cream, shredded lettuce, slices of Avocado and green onion. Yummm. Whatever you like.
Serve and Enjoy!!