Enchilada Sauce
If my kitchen weren't such a disaster area, I'd take a picture, but really, it's enchilada sauce. What else do you need to know? It's a rich ruddy-orange color, thick and spicy, and crazy easy to make at home. I had to learn on the fly today because I'm making a casserole with the rest of the tortillas I made yesterday. Beans are done, everything's ready to assemble, and dangit, out of enchilada sauce! Internetz to the rescue!
Enchilada Sauce (adapted from here)
2 tb vegetable oil
2 tb flour
3 tb chili powder, your choice
1/4 to 1 tsp cumin depending on your preference for spiciness
Bit of paprika, garlic powder, and onion powder
2 cups water (or chicken/veg broth)
1 cup canned tomato sauce (8 oz can)
Dash cayenne pepper or pepper sauce
Salt, if it needs it
Heat the oil. Add dry ingredients and whisk till it's a paste. Slowly add the water/broth and whisk till smooth. Add tomato sauce, and whisk again. Add remaining spices to taste. Whisk till it comes to a simmer, and it'll get nice and thick. Use wherever enchilada sauce seems appropriate. I'm a total coward when it comes to spiciness, and 1/2 tsp is a bit much for me. Next time I do this, I might just omit the cumin. But you do as you please--it's your sauce now!
Tortilla Casserole
Several tortillas, flour or corn (if corn, soften by either heating in the oven or briefly in hot oil)
Kidney or pinto beans, cooked and mostly drained of liquid; canned is fine
Enchilada sauce
Cheese of whatever sort you think will be good (queso fresco is really nice in this but so is just about any orange cheese)
Layer a casserole in an oiled 8x8 baking dish. First sauce, then tortilla, then more sauce, beans, and cheese, then another tortilla and continue on thusly until you run out of room. Cover in cheese; bake about 20 minutes about 350 or until all the cheese is melted. Sit on a rack for a few minutes afterward; slice into wedges and serve while hot. You can get creative with this: add fried-down onions and peppers, etc.
Enchilada Sauce (adapted from here)
2 tb vegetable oil
2 tb flour
3 tb chili powder, your choice
1/4 to 1 tsp cumin depending on your preference for spiciness
Bit of paprika, garlic powder, and onion powder
2 cups water (or chicken/veg broth)
1 cup canned tomato sauce (8 oz can)
Dash cayenne pepper or pepper sauce
Salt, if it needs it
Heat the oil. Add dry ingredients and whisk till it's a paste. Slowly add the water/broth and whisk till smooth. Add tomato sauce, and whisk again. Add remaining spices to taste. Whisk till it comes to a simmer, and it'll get nice and thick. Use wherever enchilada sauce seems appropriate. I'm a total coward when it comes to spiciness, and 1/2 tsp is a bit much for me. Next time I do this, I might just omit the cumin. But you do as you please--it's your sauce now!
Tortilla Casserole
Several tortillas, flour or corn (if corn, soften by either heating in the oven or briefly in hot oil)
Kidney or pinto beans, cooked and mostly drained of liquid; canned is fine
Enchilada sauce
Cheese of whatever sort you think will be good (queso fresco is really nice in this but so is just about any orange cheese)
Layer a casserole in an oiled 8x8 baking dish. First sauce, then tortilla, then more sauce, beans, and cheese, then another tortilla and continue on thusly until you run out of room. Cover in cheese; bake about 20 minutes about 350 or until all the cheese is melted. Sit on a rack for a few minutes afterward; slice into wedges and serve while hot. You can get creative with this: add fried-down onions and peppers, etc.