Vegetarian Enchilada Sauce & Filling (vegetarian, low carb)

(You can substitute something else for the cornstarch if you can't afford the carbs or you can just keep cooking it down until its thick enough. This recipes makes nearly a quart when thickened.)

• 2 cups tomato sauce
• 3 cups water
• 4 Tbsp. cornstarch
• 3 - 4 Tbsp. chili powder
• 1 tsp. cumin
• salt and pepper to taste
• 1 tsp. onion powder
• 1 tsp. garlic powder

1. Put the cornstarch in half a cup of the water and stir it, then add it to the tomato sauce
2. Put that mixture and the rest of the ingredients in a skillet and simmer until it has thickened to desired consistency

This made 6 enchiladas and had 1 1/2 pints of sauce left over for later.

Enchilada filling:

• 4 oz cream cheese, room temp
• 1 can chopped green chilies, drained
• 4 green onions, finely chopped
• half a can of black olives, finely chopped
• 1/3 cup shredded cheddar
• another 1/3-1/2 cup of shredded cheese to top the enchiladas.
• low carb tortillas (such as La Tortilla Factory Smart & Delicious Low Carb, High Fiber Tortilla)

1. Mix together all ingredients.
2. Place some inside a low carb tortilla with a little spoon of sauce on top and then roll up
3. Place in a pan and when they are all done, cover with enchilada sauce and shredded cheese. Bake at 350° for 30 minutes. (uncovered)

This recipe makes approx 3-4 more enchiladas or can be doubled to make more.