My absolute favorite type of food is Mexican. From quesadillas to tacos to burritos to chips & salsa, I love it all. While I almost always in the mood for a dinner out at a local Mexican restaurant, lately, for health and financial reasons I have been recreating restaurant meals at home. This enchilada sauce is phenomenal. It is also very versatile. I’ve made full recipes and halved it, made it with homemade tomato sauce, plain ole tomatoes, and store-bought tomato sauce, and adjusted the spiciness–and even used fresh oregano instead of dried. Feel free to play around and find the balance that works for you! It’s yummy! 🙂
- 16 ounces tomato sauce
- 4 ounces chopped green chilies
- 1/4-1/2 cup onion, chopped
- 2 tablespoons chili powder [I’ve been using this Mexican-style chili powder, and using less because it’s spicier.]
- 1 teaspoon ground cumin
- 1/4 cup fresh oregano, or about 1/4-1/2 teaspoon dried oregano
Using a food processor, puree all ingredients until smooth. Adjust seasonings to taste. Pour in a medium saucepan and heat uncovered until warm. Simmer until ready to use.
To make enchiladas I fill tortillas with cooked and seasoned meat [pork, chicken, ground beef], 1/8-1/4 cup enchilada sauce, a sprinkling of cheddar cheese or cream cheese, as well as beans, rice, salsa, spinach/lettuce, etc. Roll tortillas and place in a greased shallow baking dish. Cover with additional sauce and/or cheese if desired. Bake at 350 degrees for about 25 minutes or until golden and crispy.
Easy as that… dinner is ready! 🙂