I made my own red enchilada sauce for these - I personally get a lot of satisfaction out of taking something that you would typically purchase pre-made and creating a homemade version of it. Plus it saves money, taste better, and is healthier with less sodium and better quality ingredients.
- 8 whole-wheat flour tortillas
- 1 lb ground chorizo or sirloin (from Brinkley's Farm)
- 1 jalapeno, minced (home grown)
- 1 onion, chopped
- 2 tsp cumin
- 3 Tbsp Penzey's taco seasoning, optional
- Salt and pepper
- ½ cup medium salsa
- 1 1/2 cups brown rice, prepared
- 2-3 handfuls baby spinach, optional
- Enchilada Sauce (below), prepared or 2 cans of red enchilada sauce
- 4-5 oz shredded cheese
In a large skillet brown meat 5-6 minutes, breaking up pieces as you go. Add onion and jalapeno, sauté 2-3 minutes. Stir in seasonings, salsa, rice and spinach; heat through. Pour 1 ½ cups of sauce in the bottom of a 9x13 baking dish sprayed with cooking spray. Place ¼ cup mixture in bottom of each tortilla and roll. Continue rolling and placing them side by side in the baking dish. Pour remaining sauce over top. Sprinkle with cheese. Bake for 20 minutes at 450 degrees.
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 3 Tbsp cup all-purpose flour
- 3 oz tomato paste
- 1 cup reduced-sodium chicken broth
- 1/3 cup water
- salt and pepper
In a medium saucepan, heat oil over medium. Add cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.