Recipe: Enchiladas with Carolyne's Enchilada Sauce


1 recipe enchilada sauce (see below)
1 can refried beans
1 cup grated cheese
1/2 cup chopped onion
1/2 cup roasted peppers
1 cup cooked meat or substitute
8 corn tortillas

4 Tbsp. white flour
2-1/2 cups vegetable broth
1-1/2 cups tomato sauce
2 Tbsp. ground cumin
2 Tbsp. mild ground chile (NOT chili powder)
2 tsp. granulated garlic


Mix beans, cheese, onion, peppers and meat together. Put 1/2 cup of sauce in the bottom of a baking dish. Dip a corn tortilla into the sauce to soften, then transfer to a plate. Put 1/8th of the filling in the center of the tortilla and roll up like a cigar. Place enchilada, seam side down, in the prepared baking dish. Repeat with remaining tortillas. When dish is full, pour enough sauce over the top to cover generously. Bake, covered, at 350° about 20 minutes, until cheese is melted and sauce is bubbly.

Serve with salsa and sour cream, if desired.

Place vegetable broth in a large saucepan. Whisk in the flour to make a smooth paste. Add other ingredients and simmer for 5 minutes until thickened. Stir frequently to prevent sticking and lumping.