Tuesday, October 19, 2010

En-chee-ladas, Baby!

Okay, so I've posted about enchiladas before. And I just posted about tacos. I'm pretty sure I have a problem with Mexican food. If given the choice, I would gladly eat Mexican food every day for the rest of my life. That's normal, though, right?

I recently discovered this enchilada sauce recipe and it is now my forever go-to sauce. I really love the sauce I posted about before, but it can be a little heavy and gravy-esque. That's fine sometimes, but sometimes I crave a lighter, more tomato-y sauce. This is it. It's an Emeril recipe, and since discovering it, I make it ALL THE TIME. It contains ingredients I always have on hand and the process could not be simpler. I usually whip up cheese enchiladas with this sacue, but it is equally good with shredded beef, chicken, pork, or ground beef. Gotta love a little versatility in life, huh? And, the recipe makes a ton. We usually have at least a cup leftover. I'll show you what I do with that next time.

Try this sauce for me, please. You will be so glad you did! (Note: I substitute 8 oz tomato sauce for tomato paste.)


Post a Comment


Blog Template by YummyLolly.com