2-3 tbsp veggie oil
2 medium onions
3 cloves garlic
1 can tomato paste
Cook onion in oil until it starts to turn clear. Stir in garlic, cook 1 minute. Stir in tomato paste and 1 cup water, cumin and oregano (about 1 tbsp each, scant on the oregano) to taste. Cook until it looks like a sauce, then turn off and set aside.
1.5c shredded cheddar cheese
1 cup Greek yogurt
1 cup mozzarella cheese
.5 cup chopped kale
4-5 sliced mushrooms
Put about .5 cup of sauce into the bottom of a 13×9 pan.
Heat skillet with a layer of oil (3-4 tbsp?) Dip corn tortillas in oil to soften, 10-20 seconds. Pull off onto a plate, carefully roll 1-2 tbsp of filling into each tortilla. Place into the pan, using the sauce to help keep it from unrolling. A second set of hands would help, but isn’t necessary (I didn’t have one).
When the pan is full, pour the remaining sauce over the top, making sure to that all the tortilla is covered so it doesn’t dry out. I wished the sauce had been thinner, maybe add 1.5c water instead of 1.
Grate more cheese over the dish, and bake at 350F for 20 minutes or until bubbly and the cheese is melted.
I wasn’t thrilled with the sauce—it tasted like every lukewarm cafeteria enchilada ever slopped onto a lunch tray. But the filling was divine, even the extra I baked separately. This dish will be back, with a better sauce