Serendipity Ranch

Kitchen Korner

From the Kitchen of Serendipity Ranch

Here is what I can tell you about my Enchilada sauce:  I make around four gallons of Enchilada sauce at a time, starting with fresh picked tomatoes. I put the tomatoes through the blender and then put them in my pot for cooking. I use two clumps of cilantro and plenty of chopped onions. I also put in plenty of garlic and onion powder, and salt. I have not measured any of these items in the past. I have used store-bought Enchilada sauce, but we like the flavoring of our own Enchilada sauce much better.

You will need grated cheese of choice. It depends on who I am cooking for as to what kind I use. If it is for a vegan crowd, then I stick to vegan cheeses. If it does not matter, then I will use vegan shredded cheese, but also add some of the Mexican cheese used in Enchiladas.

I use whatever size casserole dish needed for the number of Enchiladas I need. I put a layer of Enchilada sauce on the bottom of the casserole dish before putting in any Enchiladas.

I use 10-inch tortilla shells for my wrappers. I put a scoop of Tofu Burger Crumble on the center of the shell, then add the graded cheese, roll up, and then place in the casserole dish. If you are cooking for people that like hot dishes, you can also add jalapeñoes to the stuffing. I stuff as many Enchiladas into the casserole dish as I can possibly stuff, fitting them very tightly together. I then pour Enchilada sauce carefully over the top. Using a spreading knife, I work sauce down between each Enchilada and around the edges of the casserole dish. Be sure all Enchiladas are moistened with the sauce.

Bake at 350 degrees F. for 30 minutes.