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From:	Deborah (Recipes.vegsource.com)
Subject:	The whole enchilada (with sauce)
Date:	May 28, 2009 at 7:21 pm PST

In Reply to: Enchilada Sauce posted by Kelsey on May 28, 2009 at 4:53 pm:

This recipe is easy and very flexible.
Leave out/change any ingredients as desired.

----

Easy Enchiladas

Vegetable oil (as needed)
1 onion, peeled and minced
1 Tbs minced garlic
1/2 lb firm or extra-firm Tofu, frozen, thawed,
and mashed
1 can black beans or chili beans, drained
1/4 cup corn kernels, fresh or frozen (optional)
1 cup tomato sauce
1 Tbs flour
1 small can minced black olives (optional)
Salt to taste
1 tsp sugar
1 tsp hot sauce
1/4 cup chili seasoning or taco seasoning
8 large flour tortillas
Oil (or pan spray)
Chili Gravy (recipe follows), (or canned enchilada
sauce)
Cheeze (optional)

In large frying pan, heat oil (adding more as
needed).
Add onion, and stir-fry until it becomes soft.
Add garlic, and stir-fry until it becomes golden.
Add Tofu, and stir-fry until lightly browned.
Add beans and corn, and stir-fry until hot.
Add chili seasoning, and stir to coat everything
well.
Mix tomato sauce and flour together, and stir into
pan, mixing well.
Add olives, salt, sugar, and hot sauce, and mix
all thoroughly.
Brush tortillas lightly on one side with oil (or
spray with pan spray).
Fill tortillas (oil side up) with mixture, roll
up,
and place in a greased baking pan, seam side down.
Drizzle enchiladas with enchilada gravy (or canned
enchilada sauce).
Cover pan with foil.
Bake 20 - 30 minutes, or until hot.

NOTE:
If desired, uncover pan, top enchiladas with
shredded cheeze,
and bake, uncovered, for the last 3 - 5 minutes.

----

Enchilada Gravy

2 Tbs shortening or oil
3 Tbs flour
2 Tbs chili powder
2 cups warm water
1 cup tomato juice
1 tsp onion granules or powder
1/2 tsp garlic granules or powder
1/2 tsp sugar or Sucanat
1/2 tsp salt, or to taste

Melt shortening in a skillet over medium heat.
Stir in flour, and stir-cook it until light brown.
Stir in chili powder, onion, garlic, sugar, and
salt.
Stir in water and tomato juice.
Cook, stirring constantly, until thickened (about
5 minutes).

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