For some reason, the store was out of red enchilada sauce. I had never made enchilada sauce before but I gave it a shot and I must say, it was pretty tasty.
- 1 can crushed tomatoes
- 1 onion
- 2 ribs celery
- 3 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon flour
- 1 can chipotle peppers in adobo sauce
- salt, pepper, cumin and oregano to taste
- chicken stock as needed
- Sautee onions and celery in until they soften
- Add tomato paste and cook another 30 seconds. Stir in flour as well
- Pour in crushed tomatoes, chipotle peppers and bay leaves. Add chicken stock if needed to get the right consistency. Cook down for 10 minutes
- Pour entire pot in blender and blend until smooth. Pour sauce back into pan and adjust seasoning/stock. Cook down until correct consistency is reached.
That's the basic enchilada sauce. If they hadn't been out of sauce at the story I would not have done this. But it's good to know for future reference. The next day, I discovered my sauce was really super spicy so I added some greek yogurt to the sauce to mellow the flavors. It also made it rich and creamy for the enchiladas. You can also use heavy cream/sour cream/ cream of chicken soup or whatever you prefer.
- 1 pack corn tortillas
- enchilada sauce
- 1 pound ground beef or shredded chicken
- 1 onion
- 1/2 lb mushrooms
- 1 bunch cilantro
- plenty of mixed jack and cheddar cheese
- hot sauce or hot pickled peppers for serving
- Cook beef completely and drain off the fat. Season appropriate with salt/pepper/cumin
- Heat enchilada sauce (homemade or canned) and add yogurt or sour cream as needed to mellow flavors. I added corn as well. Heat thoroughly
- Sautee onions and mushroom until soft. You can use bell peppers too- whatever you want to put in your casserole is fine.
- Layer tortillas, sauce, meat, vegetables and cheese in alternating layers as you would lasagna
- Cover with foil and bake for 30 minutes at 350 degrees until heated through. Remove and bake another 10 minutes until cheese bubbles
- Serve with hot peppers, fresh cilantro, rice and black beans. Top with extra sauce if desired