This recipe makes enough to comfortably feed two people, but it can easily be doubled or tripled—you’ll just need additional baking dishes. The enchiladas can be made in advance and baked just before eating, or they can be baked, frozen, and reheated later on for lunches or dinner.
FOR THE WRAPS:
5 Tbsp. potato starch
1/8 tsp. salt (or more to taste)
Oil for frying (optional with a good non-stick skillet)
FOR THE SAUCE
1 drained 28-oZ. can of tomatoes
3 cloves garlic
1 to 2 chipotle peppers, soaked in hot water to soften (these are spicy, so you may want to start with only 1)
1 tsp. cumin (or more to taste)*
1/4 tsp. coriander seeds (or more to taste)*
salt to taste
*You may omit cumin and coriander if you consider them kitniyot.
FOR THE WRAPS:
Beat the eggs and salt together thoroughly. Add the potato starch a bit at a time, beating thoroughly after each addition—make sure the mixture is smooth before adding more starch.
In a skillet at least 10 or 12 inches wide, heat a small amount of oil, or just heat the skillet if it’s non-stick. Pour a very thin coating of the egg batter into the pan, and cook it just until the pancake is set and slightly dry on the top. The bottom should be just slightly brown. Place the finished pancake on a plate, and continue to cook the rest of the batter.
FOR THE FILLING:
Sauté any combination of veggies you like, for a total of 2 to 3 cups. Good choices include onions, mushrooms, asparagus, peppers, zucchini or yellow squash, carrots, broccoli, cauliflower, tomatoes, potatoes, greens, etc. You’ll also need about 8 ounces of grated cheese—cheddar or Monterey Jack works well. Set the veggies and the cheese aside while you make the sauce.
FOR THE SAUCE:
Whiz all the sauce ingredients in a blender or food processor until smooth. Taste and adjust the seasoning as you like.
TO ASSEMBLE THE ENCHILADAS:
Spread some of the sauce in the bottom of a 9”x13” baking dish. Spread one of the wraps out on a plate or cutting board, and fill with a small amount of the vegetable mixture. Sprinkle a bit of cheese in with the vegetables. Fold the sides of the wrap around the filling, and place the enchilada in the baking dish with the seam down. Continue until you have used up the filling and the wraps. Spread the rest of the sauce over the top of the enchiladas, sprinkle them with cheese, cover the baking dish with a lid or foil, and bake at 350° until the enchiladas are heated through and bubbly.