Can-free: Enchilada sauce (and a new enchiladas recipe!)
I do not normally like enchiladas very well. Not "real" ones, anyway.
Joshua's mom makes an enchilada casserole that's really tasty, but it involves flour tortillas and cream of chicken soup. Delicious!
My little sister Amy has her own version of enchiladas that are topped with things like shredded lettuce and tomatoes, filling that includes cream cheese, and "enchilada sauce" that's actually picante sauce. Again, it's delicious! But not really "enchiladas", you know?
Here are two reasons why I hate most "real" enchiladas:
#1. They're too hot. I can't eat them without drowning them in sour cream first!
#2. The corn tortillas taste raw to me. I love corn tortillas and prefer them over flour tortillas for tacos, but I don't like them when they taste raw.
I set out to create real enchiladas that we would all enjoy, with mostly healthy ingredients. Enchiladas that I would want to eat plain, regardless of the toppings like sour cream. Enchiladas that are affordable. Enchiladas that would use some of the corn tortillas in my fridge since Joshua can't really chew tacos very well right now. ;)
And to start, I needed enchilada sauce. I modified a recipe from a Vitamix cookbook. Guys, this enchilada sauce is awesome! I mean, it actually tastes good. And it has a flavor other than "hot". (If you want more "hot", just add some cayenne.)
Chili powder is one of the main ingredients in homemade enchilada sauce. I get my chili powder in a big bag at a bulk food store, so it wasn't a problem to whisk up this sauce.
And then make even more, because it's just so good and I'm craving enchiladas AGAIN. (Thank you, pregnancy!) I had no idea it was so simple to make homemade enchilada sauce or that it would be so good!
Next, I needed to tackle the "raw corn tortillas" issue I have with enchiladas. I'm not into frying and didn't want the bother of frying them in oil like Pioneer Woman's recipe. (Plus, that's a lot of extra calories.)
Instead, I decided to dry-fry them using my cast iron skillet and another saucepan on top. Remember my kitchen tip about my new favorite way to cook corn tortillas? It really is my favorite way to get hot, cooked, SOFT corn tortillas! :)
The resulting enchiladas were perfect. I loved them!
Joshua said "Wow, these are actually good. I'm glad I didn't tell you what I was thinking when you said you were making enchiladas for dinner." (!!!)
The kids all enjoyed them, too. When I made beef enchiladas again for lunch on the weekend, everyone was excited!
I'm positive it was the combination of my homemade enchilada sauce, cooked corn tortillas, and my homemade refried beans inside.
I'm thinking this is one of the cheaper, easier meals I can make, especially since I cook big batches of ground beef and put the extras in the freezer to pull out for quick meals. I'm also going to experiment with freezing the ready-made dish of enchiladas for an easy freezer meal. And, I'm going to experiment with meatless enchiladas (beans and cheese only). That sounds about perfect to me!
Do you like enchiladas? :)