We LOVE Mexican foods here in the LaCava household. Right now, I cannot get enough chicken fajita salads with 'grilled' corn, black beans, green peppers and onions - SO tasty.
I went to the grocery store yesterday and walked right past the Enchilada sauce thinking to myself, I have a couple cans at home from the last shopping trip. Boy was I wrong! I had the enchilada mix all made up and went to hunt for the sauce and came up EMPTY! No sauce anywhere in our house! What was I thinking?!
So I went straight to the internet and hunted down a quick enchilada sauce that I had the ingredients for, hoping that it would turn out 'somewhat' edible. I am so used to the bright red, canned sauce, that the color gave me a little run for a loop, but I chanced it anyway!
The recipe in it's entirety can be found here but I cut it in half as I only needed enough for one pan and didn't want to store the other in case we didn't use it right away. So here is the recipe I used with a few tweaks:
1/4 cup butter
1/4 cup flour
1 1/2 tsp. chili powder
3/4 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. black pepper
2 cups chicken broth or bouillon
6 oz. tomato sauce
1. Melt the butter in a small pan. Mix in flour until a paste forms.
2. Add in all spices and mix well.
3. Wisk (or just stir) in the broth or bouillon
4. Simmer for a minute or two until it begins to thicken and then add the tomato sauce. Wisk (or stir) together well and simmer for another minute
or two.
Top off your enchiladas and bake as usual.
I must say that we were more than pleasantly surprised on how well this turned out and the taste was wonderful! We will certainly never buy the canned stuff again and I will never have to worry again about having enough enchilada sauce, because I always have on hand what this recipe calls for!
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