excellent enchilada recipe

I recommend this recipe!!! It's one of my favorite. The best part is the enchilada sauce; that's what gives the recipe it's super addictive tastiness. What goes in the tortillas is relative. I've prepared the recipe below and it's quite good, but it's also quite tasty stuffed with chicken, green peppers and cheese, or even quinoa, veggies and cheese. When I put chicken or pork in the enchiladas, I always have cooked the meat first. Often I use meat left over from the day before.

Poroto, Corn, and Zucchini Enchiladas

Prepare the Enchilada Sauce a day or two ahead of time, and refrigerate. I generally prepare enough to make enchiladas twice in a week.

2 teaspoon canola oil
1 cup diced red onion
2 teaspoon minced garlic
1 cup organic vegetable broth (such as Swanson Certified Organic)
2 tablespoon chili powder
2 tablespoon honey
2 teaspoon ground cumin
1 teaspoon salt
4-6 juicy tomatoes

Preparation
Heat oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes or until onion is tender. Stir in broth and remaining ingredients. Reduce heat, and simmer 30 minutes.

3 cups (serving size: about 1/3 cup)

Ingredients (what goes in the tortillas)
2 teaspoon canola oil
2 cups diced zucchini
1 (10-ounce) package frozen whole-kernel corn
1 cup porotos of your choice, cooked
3 cups Enchilada Sauce, divided
8 (8-inch) whole wheat tortillas
2 cups shredded cheese, divided

Preparation
Preheat oven to 350°F (180°C).

Heat oil in a large nonstick skillet over medium-high heat. Add 2 cups zucchini and corn; sauté for 5 minutes or until vegetables are tender. Remove from heat, and stir in beans.

Spread 1 cup Enchilada Sauce in the bottom of a 13 x 9-inch baking dish coated with oil. Spoon about 1/2 cup zucchini mixture down center of 1 tortilla; sprinkle with 2 tablespoons cheese, and roll up. Place seam-side down in baking dish. Repeat procedure with remaining tortillas, zucchini mixture, and 14 tablespoons cheese. Spread remaining 2 cups sauce evenly over enchiladas.

Cover with foil; bake at 350°F (180°C) for 15-30 minutes. Uncover; top with remaining 1 cup cheese. Bake, uncovered, for 10 minutes or until cheese melts.

Chili Powder

INGREDIENTS:
* 1 part paprika (ají de color)
* 2 parts ground cumin
* 1 part cayenne pepper (merken) - I always use merken instead of cayenne because it's such a good spice and easy to get in Chile.
* 1 part oregano
* 2 parts garlic powder – or add garlic sauce or garlic when cooking and leave out garlic powder