580 Cal (4x 145)

10 Roma tomatoes
1/4 onion
3 cloves garlic
1/4 cup cilantro
2 Tbsp. vegetable oil
1 Tbsp. flour
2 Tbsp. chili powder
1 cup water
1 tsp. oregano
1 tsp. cumin
1 tsp. salt

  • Boil tomatoes 20 minutes, until skins crack. Puree and set aside.
  • Puree onion, garlic and cilantro and set aside.
  • Heat oil, add flour and cook for one minute.
  • Add chili powder and cook for 30 seconds.
  • Add remaining ingredients and bring to a boil.
  • Reduce heat and simmer for 15 minutes.
  • Pour over enchiladas and bake at 400F for 10-15 minutes.