Dads Famous Enchiladas

Something you don't know about me yet is my love for mexican food. I've been known to even eat refried beans and tortilla chips for breakfast... that's how bad it is.
My dad is 1/4 Mexican and gets his recipes from the best, my late grandmother.
Here's his enchilada recipe that we've altered to be vegetarian over the years.

Note: these photos are of 1/2 an enchilada

1 28oz can red sauce
1 4oz (or smaller) can of green chiles
1 4oz can of shitake mushrooms
1 15oz can black beans
1 bag shredded cheese
1 6oz can black olives
1 pack whole wheat tortillas burrito size
flour
milk

Method:
Chop the black olives.
Pour the can of red sauce into a big sauce pan.
Stir on medium heat and add in flour and milk. The sauce can be tricky. It's similar to cooking gravy (and you want it to be that consistency... thicker is better but not too thick).
You want to add in a little more than a tablespoon of flour and a 1/2 cup of milk and work from there. The more milk/flour you add the less spicy the sauce is so it really depends on your taste buds. Taste the sauce beforehand so you know what you're working with. I told you... tricky

When the sauce starts to boil you want to turn it down low.
Submerge tortillas into the sauce and use a flat spatula and place them on a greased cookie sheet. Fill enchiladas with cheese, a few pieces of green chile, chopped olives, mushrooms and black beans (don't fill too full or the tortilla will rip and you won't be able to fold it!) Then fold the two sides of the tortilla. Repeat Repeat Repeat

Sprinkle cheese on top then bake enchiladas at 350 for about 15 mins (until cheese is melted and edges of tortilla are brown)

My family makes about 12-14 enchiladas with this and then uses the leftover ingredients for other Mexican dishes but you can always make a bunch and freeze them or give them to friends/neighbors.

Enjoy!

Time:
About an hour