Foodie Friday: The Whole Enchilada
As we move into a theme devoted to food one would think Foodie Fridays might get more complex around here, but I actually want to take it the other way. Let’s make things simpler. I love enchiladas and I often use them as my fall back dish when I am not sure what to make for company. I recently discovered that making my own sauce is just about as easy as picking up a can of the stuff at the store.
Homemade Enchilada Sauce
- 2 (8 ounce) cans tomato sauce
- 1 (4 ounce) can chopped green chilies, undrained
- 1/2 cup onion, chopped
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1 clove garlic, minced
Combine all tomato sauce ingredients and place in a blender. Puree ingredients. Then place in a saucepan. Heat over medium heat until heated through, about 5 minutes. Use as desired for enchiladas.
I like this recipe from Lynn’s Kitchen Adventures because of how effortless it is. I next want to try Rick Bayless’ recipe for Enchilada sauce. It seems a bit more complex, but I’m sure worth the endeavor.
As for what I prefer to put in my enchiladas, I love mine with lots of sauteed vegetables, like zucchini, onions and bell peppers, along with some black beans. But I also like how really anything goes with enchiladas and you can always surprise your guests!