Tasty Tuesdays: Bean & Sour Cream Enchiladas with Homemade Sauce

Welcome to Tasty Tuesdays!

Do you love Mexican food?  Other than Italian, it ranks right up there as one of my favorites.  This is a recipe my sister and I came up with a long time ago.  I switched things up this time by making a homemade enchilada sauce.



{ enchilada sauce recipe adapted from this one }

Ingredients for Sauce:

- 1 cup chicken stock

- 1 tbsp cornstarch

- 6 oz can tomato paste

- 2 tbsp chili powder

- 1 tbsp cumin

- 1 teaspoon cayenne pepper (not pictured)

The sauce so easy to make:  Add chicken stock and cornstarch to medium size saucepan.  Whisk until combined.  Turn heat on to medium.  Add tomato sauce and spices.  Whisk together until combined.  Continue cooking and whisking until sauce reaches desired consistency.  If you do not use sauce immediately, it may be stored in the refrigerator for up to a week.

Ingredients for Enchiladas:

- 1 can refried beans { I like the black bean version }

- 1 cup sour cream

- 3/4 cup chopped onion

- 1-1/2 cup shredded cheese.  {cheddar or a Mexican bland works well }

- 1/2 packet of taco seasonings

- 8-10 soft tortilla shells { depending on size, the number you need will vary }

- green onion or chives { optional, for garnish }

{ serves 4 }

1.  Preheat oven to 350 degrees.

2.  In a mixing bowl mix together beans, sour cream, onion, 1 cup of cheese, and taco seasonings.  Stir until well combined.

{ I froze some enchiladas which is why there are only 6 in the photo above }

3.  Spread 1/2 cup of enchilada sauce over the bottom of baking dish.  Place some of the mixture in each shell.  Roll up and place seam side down in baking dish.

4.  Spread remaining sauce over enchiladas.

5.  Sprinkle remaining cheese over the top.  Bake in oven for 25 - 30 minutes or until hot and bubbly.

Fresh out of the oven:

6.  Top with sour cream and green onions if you like.  Of course, guacamole is also very good!

I sauteed a red pepper and spinach to go on the the side.

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