Tex-Mex Enchiladas
Tex-Mex Enchiladas
Tex-Mex Enchiladas
Rated 5.0 stars by 1 users
Servings
8
Ingredients
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2 & 2/3 Cups of Southwest Chili Mix whisked together and rehydrated but not cooked
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1 pouch Bean & Beef Chili Mix, rehydrated but not cooked
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1 pouch Black Bean Burger Mix, Rehydrated but not cooked
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2 large handfuls Dehydrated Spinach Flakes
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½ cup Cheese Sauce Mix, prepared per label instructions
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½ cup Diced Bell Peppers
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½ cup Cooked Freeze-Dried Beef Steak Dices, rehydrated per label instructions
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8 tablespoons Dried Whole Egg Powder
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½ cup Morning Moo's Milk Alternative, prepared per label instructions
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10 black olives, diced
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2 TBSP garlic, minced
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1 handful fresh cilantro, chopped
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1 lime, halved
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8 oz cheddar, jack & Oaxaca Cheeses, shredded
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Salt & Pepper to taste
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¼ cup Dehydrated Chopped Onions, rehydrated per label instructions
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9 tablespoons Tomato Powder
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4 TBSP olive oil
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Tajin seasoning to taste
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One 12-ounce can/bottle Chile de Arbol (Rojo Salsa Sauce) or Salsa Verde Sauce
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1 lime, halved
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3 Avocados, halved
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Optional: Jalapeño Peppers, sliced laterally with or without seeds
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Optional: Sour Cream
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Flour or Corn Tortillas, preferably large size
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¼ cup Freeze Dried Pineapple Chunks, rehydrated per label instructions
Enchilada Filling
Enchilada Sauce
Other Ingredients
Directions
Prepare all Augason Farms ingredients according to their package instructions. Combine them in a large bowl.
Rehydrate the spinach separately. Bring a half cup of salted water with a squeeze of lime to a boil. Place spinach in a colander and lower it into the pot. Reduce to a medium boil and steam for 12 minutes, stirring every 3 minutes. Transfer the colander to the sink, let it cool, then squeeze out excess water. Chop the spinach and fold it into the filling bowl. Set aside.
Chop, shred, dice, and mince all remaining fresh ingredients. Fold everything into the filling bowl. Mix the shredded cheeses together; add half to the filling and reserve the other half for topping. Do the same with the cilantro. Cover the bowl and set aside.
Make the enchilada sauce. Set a saucepan to low heat with the salsa (Chile de Arbol or Salsa Verde). Blend 4 tbsp olive oil, tomato powder, a quarter cup of rehydrated onions, and Tajin seasoning to taste. Add juice from half a lime and add to the salsa. Whisk and simmer 8 to 12 minutes, stirring occasionally. Optional: add a shot or two of tequila during the simmer. When done, spread a half cup of sauce on the bottom of a parchment-lined baking pan.
Warm each tortilla by wrapping it in a damp cloth and microwaving for 18 seconds. This keeps them pliable. Prepare an egg wash by whisking powdered eggs into a half cup of prepared Morning Moo's.
Brush both sides of each tortilla with egg wash. Add a large spoonful of filling to the center, roll tight, and place seam-side down in the pan. Repeat until the pan is full. Brush the tops with egg wash, then spoon a wide stripe of sauce down the center of the enchiladas, leaving the edges exposed. Top with the reserved cheese.
Bake uncovered at 350°F for about 20 minutes, until edges are lightly toasted and the cheese is bubbly. Remove from the oven and let rest a few minutes.
Garnish with cilantro and serve alongside half an avocado topped with sour cream and pineapple. Set out sour cream, lime slices, sliced jalapenos, hot sauce, and extra cheese for the table.