Yes...it took more time. Yes...it was a bigger PITA than just pouring out the sauce from a can, but let me tell you it was SOOOOOO worth it!!! The kiddos all LOVED it and that is something that almost never happens!! So I am very thankful indeed! :)
Ingredients for the Red sauce:
1/2 cup vegetable oil
4 T flour
6 T chili powder (I used 3 T reg. chili powder and 3 T pasilla de ancho powder)
2 (14.5 oz) cans diced tomatoes, pureed in blender or food processor until smooth
1 (14 oz) can of chicken broth (or just under two cups)
1 t ground cumin
1 t garlic powder
1 t onion salt
Directions: Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, cook for 2-3 minutes, stirring constantly to prevent burning the flour.
Gradually stir in pureed tomatoes, chicken broth, and spices into flour and chili powder until smooth. Continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.Ingredients for the enchiladas:
Flour Tortillas (Yes we use flour cause we are weirdos!)
1lb ground beef
1 can Corn (drained)
1 can Diced green chilies
1 can Black beans (rinsed & drained)
Cook the ground beef, drain and then add black beans, corn and chilies to the bowl, salt and pepper to taste and coat everything with a little bit of the red enchilada sauce.
Fry the tortillas in a bit of oil & then dip in red sauce, so that it is easier to fill them without ripping them. Coat the bottom of the baking pan with a little enchilada sauce. Fill the tortillas with the mixture, cheese and place in baking pan.
Pour about a cup or two of the enchilada sauce over the top. Then place in the oven at 400' for approx 20-25 minutes. After it's hot and bubbly add any leftover filling and cheese, cook until the cheese is melted. It's ready to serve, now top with sour cream.