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ENCHILADAS WITH HOMEMADE SAUCE

from Dan Truman of Diamond Rio with his wife Wendee and his mom Karol
Enchilada sauce
Ingredients:
2 Tablespoons olive oil
3 rounded Tablespoons flour
2 to 2 ½ Tablespoons chili powder
1½ to 2 cups water
1/8 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon black pepper
dash of paprika
1 (8 oz.) can tomato sauce
 
Directions:

1.  In a sauce pan over low heat combine olive oil, flour, and chili powder to make a paste. Add water a little at a time until you reach the consistency you desire.

2.  Add the rest of the ingredients, stirring until blended. If sauce is too thick, add a bit more water. Turn off stove and allow the sauce to sit and flavors to mingle. This sauce can be stored in the refrigerator for up to 7 days, or it can be frozen.
Enchiladas
Ingredients:
corn tortillas
shredded lettuce
shredded cheese (Monterrey Jack, Pepper Jack, or any cheese you prefer)
browned beef or turkey (optional)
chopped onion
sliced fresh avocado
sour cream
homemade enchilada sauce (recipe above)
Directions:

1.  These are not rolled, they are stacked. Place two tortillas at a time between paper towels, and steam for 10 -15 seconds in microwave.

2.  Place a dollop of enchilada sauce on a plate, lay a tortilla on top, then cover the tortilla with more sauce.

3.  Add chopped onion, shredded cheese, and browned meat (if using).

4.  Lay another tortilla on top, add more sauce and more toppings, ending with cheese. Microwave for a few seconds to melt the cheese.

5.  To serve, add lettuce, avocado, and sour cream. You can serve this with tortilla chips, salsa, guacamole, refried beans, and/or Mexican rice.


NOTE FROM LORIANNE:  This is truly the BEST enchilada I have ever had! The homemade sauce is so good, there are no words to describe it. This is a great family or party recipe because each person can add the toppings they like.