Enchiladas

This was my first attempt at a casserole type dish and since this pan was empty only 30 minutes later I must have been successful.......and we had one pan for leftovers the next day.

I made the tortilla recipe and made 16 smaller tortillas using the dough.  That made enough tortillas to fill two pans.  I made the meat using our new taco seasoning.  I made some black bean, spinach spread.  I also made some "cream" sauce and enchilada sauce.  I layered my enchiladas with the black bean spread, meat, cream sauce and then poured enchilada sauce and the extra cream sauce on top.
Here are my two sauce recipes:

"Cream" Sauce
1/4 cup Earth Balance soy free (or olive oil)
1/4 cup plus 2 T oat flour or rice flour
2 cups rice milk, hot
salt and pepper

Warm milk over medium low heat.  Warm Earth Balance or olive oil over medium heat and whisk in flour.  Stir for a couple minutes then slowly pour in warmed rice milk.  Stir until thickened into a cream sauce and salt and pepper to taste.

Enchilada Sauce
2 t olive oil
1 cup diced red onion
2 t minced garlic
1 cup chicken broth
2 T chili powder
2 T honey
2 t cumin
1 t salt
2 (28-ounce) cans crushed tomatoes, undrained

Heat oil in large saucepan over medium heat and saute garlic and onion for 5 minutes.  Stir in remaining ingredients and simmer on low for 30 minutes.

You might not need the entire enchilada sauce recipe for both pans.  But when I made the enchiladas, I only had half the recipe and it was not enough for both pans.