I’ve had a hankering for enchiladas lately. Normally I go with the creamy chicken enchilada recipe that I love so dearly, but this week I felt like a more traditional enchilada. And I wanted to try something I’ve never done before…make the sauce from scratch. I’ve always either bought a sauce packet or enchilada sauce in a can, but I got to thinking yesterday…homemade enchilada sauce would probably be pretty easy to throw together. It was!
After some poking around the Internet, I discovered that most enchilada sauce recipes are pretty much the same, so I just did a variation on what I found. I really really liked how the enchiladas came out! Nate and Anne (my sister who recently moved to town) agreed it was very tasty. No more packets and cans for me…I’ll definitely make the sauce from scratch from now on!
I stuffed last night’s enchiladas with pinto beans, cheese, grilled chicken, and sauteed bell peppers and onions. I just couldn’t stop myself from adding more and more stuff! Of course you could keep them more simple, but, I’ve gotta say, that combo was mighty fine.
Also, if I may, I do believe that I made the best guacamole ever last night. How do I do it?
Homemade Red Enchilada SauceFrom Jane Maynard- 1-2 cloves fresh garlic, minced or pushed through a press- 2 tablespoons finely diced onion- 1/4 cup canola or vegetable oil- 2 tablespoons flour- 2 tablespoons chili powder- 1 8-ounce can tomato sauce- 1 1/2 cups water- 1/2 teaspoon cumin- salt to taste (about 1/2 teaspoon)- cayenne pepper to taste (if desired…I left it out last night for the girls, but we agreed this sauce would be SO good all hot and spicy!)Heat about 1 tablespoon of the oil in a medium sauce pan over medium heat. Sautee onions until translucent. Add the rest of the oil, garlic, flour and chili powder. Stir constantly and cook for 3-5 minutes over medium heat. Add tomato sauce, water, cumin. Simmer over medium-low heat for about 10 minutes. Season with salt and cayenne pepper (if using).