My family loves the enchilada sauce that goes with this recipe.
You could use a canned sauce, but once you make this sauce and discover how easy it really is, you will declare it to be the Best-Ever Enchilada Sauce, too. My family will testify that this sauce also makes a tasty beginning to an enchilada soup.
BEST-EVER ENCHILADA SAUCE
2 cups beef broth
1/2 cup butter
1/2 cup flour
8 garlic cloves, pressed
2 (8 oz) cans tomato sauce
2 tablespoons chili powder
2 teaspoons rubbed sage
1 teaspoon ground cumin
In medium saucepan, melt butter. Whisk in flour, stir in broth and remaining ingredients. Stir/whisk until smooth. Cook over medium heat, stirring until smooth and thickened.
You really can't mess up when making this sauce. You could melt the butter and then throw everything else into the pan and it would be ok. I prefer to follow traditional sauce making steps.
Yield: about 4 cups
Store in jar in refrigerator for up to 7 days or freeze for later.
|Best Ever Enchiladas|
14 corn or flour tortillas, your preference
Best-Ever Enchilada Sauce
3 cups cooked ground beef or chopped chicken
1 onion chopped
1 tsp chili powder
1 pablano or jalapeno pepper, chopped
1 can (15 oz) black beans, drained
2 cups monterey jack cheese, shredded
Combine meat, onion, pepper,1 cup of enchilada sauce, and chili powder in a bowl.
Spread about 1 cup of enchilada sauce on bottom of jelly-roll size pan (11" x 15").
Arrange 1/2 the tortillas over sauce to cover the bottom on the pan. Like this:
|It doesn't have to be pretty, just cover the bottom of the pan.|
Spread meat mixture over tortillas, top with black beans and 1 cup of cheese. Arrange remaining tortillas over the 'enchiladas' to cover. Top with 1 cup of enchilada sauce; top with remaining cheese.
Bake in preheated oven at 350 degrees about 15 minutes or until hot.
Cut into enchilada sized pieces and serve.
I didn't take a picture of this, but it is what I made with my leftover enchilada sauce.
1 cup Best Ever Enchilada Sauce
3 cups beef broth
1 -2 cups beef or chicken, cooked
1 onion, chopped
1 can (15 oz) diced tomatoes
1 can (15 oz) black beans
1 can corn
Add all ingredients in sauce pot ; simmer about 10 minutes.
Serve with tortilla chips, sour cream, shredded cheese, etc.
You can add or subtract ingredients to suit your personal taste.