Pimiento Enchiladas

Canned whole pimientos are great to have on hand and can add a healthy dimension to many dishes. Here is one great way to use them.

Serves 6-8.

Ingredients:

• 1 recipe enchilada sauce (see below)
• 1 Anaheim pepper
• 1 large tomato
• 1 large red onion
• 1-15 ounce can whole pimientos
• 3 Tbsp canola oil, divided use
• 10 oz sharp cheddar cheese, shredded
• 18 small corn tortillas

Directions:

1. Remove the stem from the Anaheim pepper and roast it over an open flame, turning until it is charred on all sides. Put on a cutting board to cool. When cool, chop it coarsely including skin and seeds.
2. Dice the tomato. Slice the onion thinly. Drain the pimiento, reserving the liquid for the enchilada sauce. Chop the pimientos.
3. In a large skillet over medium high, heat 1 tablespoon of the canola oil and saute the onion for a few minutes until softened; add tomatoes and cook another minute. Add the pimientos and Anaheim pepper, stirring for a minute or two. Remove from heat and set aside in a bowl.
4. Wipe out the large skillet and use it to soften three tortillas at a time. Over medium low, use a teaspoon of canola oil for each batch. Cook the tortillas on each side only a minute or so. Set the stack of softened tortillas on a baking sheet to work with.
5. Preheat the oven to 375 degrees F. In an oiled 13″ X 9″ X 2″ baking pan, pour a few tablespoons of enchilada sauce. Use a rubber spatula to spread it evenly on the bottom and part way up the sides of the pan.
6. Roll each enchilada on the baking sheet by adding a tablespoon of the vegetable mix and a tablespoon of the cheese to each tortilla. Place the rolled enchiladas with seam side down in the baking dish. The enchiladas can be compressed to fit, with some going sideways and some front to back. When all the enchiladas are snuggly fitted to the pan, pour the remaining enchilada sauce on top and sprinkle with cheese.
7. Bake for 20 minutes. Serve hot.

Enchilada Sauce Ingredients:

• 1 cube Knorr’s vegetable bouillon or similar
• 2 c boiling water/pimiento liquid (combined measure)
• 3 Tbsp canola oil
• 2 Tbsp flour
• 1-8 oz can condensed tomato soup
• 1/4 c chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp oregano powder or 1 tsp crushed oregano leaf
• 1/4 tsp granulated garlic

Enchilada Sauce Directions:

1. Mix the bouillon with the boiling water and pimiento liquid until dissolved. Set aside.
2. In a large saucepan over medium low, heat the canola oil and blend in the flour. Stir until smooth and bubbly with a wire whisk.
3. Add the bouillon mixture and condensed tomato soup. Stir in the chili powder, cumin, paprika, oregano and garlic. Continue to stir as you bring it to simmering. Allow to thicken and simmer for a minute or two, stirring constantly.