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Vegetable Enchiladas with Homemade Sauce

John and Joe do not claim that these are authentic homemade sauces but they taste great! As it's a

New Year and everyone is going on a diet, they are making healthier meals this month.

Also, vegetable enchiladas were a request from one of our followers so we hope you enjoy this video and try making them your self!

As usual, the written recipe is below the video.

If you liked this video, please like, subscribe & share our YouTube channel to help support us.

Green Enchilada Sauce (makes 2 1/4 cup, 4 servings)


4 Anaheim Peppers

1 Jalapeno Pepper (optional)

1 Small Onion, chopped

1/4 cup Cilantro, packed

4 Cloves Garlic

1 tsp Ground Cumin

1 tsp Coarse Kosher Salt

1/4 tsp Dried Oregano

1 Tbsp Olive Oil

1 cup Vegetable Broth (or chicken broth)

3 Tbsp Lime Juice (about 1 1/2 Limes)


1. Blend peppers, and onion together in blender

2. Add salt, dried oregano, ground cumin, cilantro, garlic, and vegetable broth blend together

3. Add olive oil and lime juice and blend once more

4. Pour in a bowl or jar for later use

Red Enchilada Sauce


4 Dried Guajillo Chili, rinsed and stems removed

2 Dried Ancho Chili, rinsed and stems removed

1 Arbol Chili, rinsed and stem removed

4 cups Hot Water

1 1/2 tsp Coarse Kosher Salt

1 Clove Garlic

1/8 Tablet Abuelita Mexican Chocolate (about 12 g)


1. Blend chilis, a cup water chilis were soaking in, garlic, salt and Abuelita Mexican chocolate in blender

2. Pour into bowl or jar for later use

Vegetable Filling


1-2 Tbsp Olive Oil

1 Onion, diced

4 Cloves Garlic, rough chopped

1 Red Bell Pepper, diced

1 Small Zucchini, diced

1/2 tsp Salt

1 Ear of Corn, kernel cut off (about 1 cup)

1 tsp Cumin

1 tsp Coriander

1 tsp Dried Oregano

1 14-ounce Can Black or Pinto Beans, rinsed and drained

1/4 cup Chopped Cilantro

2 cups Homemade Enchilada Sauce

8-inch Corn or Flour Tortillas


1. Preheat oven to 400°F

2. Heat pan with olive oil and add onions to sauté

3. Add zucchini, red bell pepper, crushed coriander, ground oregano, cumin, salt, pepper, and garlic; sauté 1-2 minutes

4. Add corn, cilantro, and beans; cover pan and let cook 5 minutes

5. Prepare tortillas to you preference

6. Add preferred sauce to bottom of baking dish

7. Dip one side of tortilla in sauce, lay on covered surface sauce side down, add vegetable filling and roll tortilla, place in baking dish

8. Add sauce on top of rolled enchiladas

9. Add cheese on top if desired

10. Bake 20 minutes at 400°

Vegetable Enchiladas
Download PDF • 134KB
Red Enchilada Sauce
Download PDF • 131KB
Green Enchilada Sauce
Download PDF • 132KB


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