A search for store bought enchilada sauce left me empty handed; they all contained soy. Out of desperation, I turned to my favorite site, food.com, and found the recipe, Homemade Enchilada Sauce. (I raved about this on Facebook a few weeks ago.) Since discovering this sauce, enchiladas have become a weekly staple in our meal rotation. I can’t get enough of these, and neither can my son.
We have tried several different fillings including:
- browned ground beef mixed with salsa until wet,
- shredded, cooked chicken mixed with salsa,
- refried beans, and
- refried beans and the beef or chicken and salsa mixture.
All were delicious.
To prepare, simply
- make the enchilada sauce,
- spray the bottom of a 9 x 13 pan,
- put some of the enchilada sauce on the bottom of the pan,
- warm your corn tortillas by wrapping in a wet paper towel and microwaving for 45 seconds,
- fill the tortillas with your filling of choice and
- pour the remaining sauce over the top.
- Bake at 400 degrees for 15 minutes.
(Excellent sides are lettuce, tomatoes, and homemade Simple Island Guacamole.)