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

  1. make the enchilada sauce,
  2. spray the bottom of a 9 x 13 pan,
  3. put some of the enchilada sauce on the bottom of the pan,
  4. warm your corn tortillas by wrapping in a wet paper towel and microwaving for 45 seconds,
  5. fill the tortillas with your filling of choice and
  6. pour the remaining sauce over the top.
  7. Bake at 400 degrees for 15 minutes.


(Excellent sides are lettuce, tomatoes, and homemade Simple Island Guacamole.)

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