So the other night I had decided to make a Chicken and Black Bean Enchilada Casserole from The Girl Who Ate Everything, and as I got started, I suddenly realized that I had forgotten to buy a can of red enchilada sauce. Just great! I couldn't wait to try this recipe, and now not only can I not make it, but I have nothing else ready to go. Quick! Think! Then I remembered that I had seen a recipe online for homemade enchilada sauce. So I got out my computer and started searching. I quickly found several recipes and chose to make Texas Red Enchilada Sauce. I had to tweak it a little bit, because I had tomato sauce instead of tomato paste. I really thought this was going to end up a dish that my family would have to 'stomach' rather than enjoy. However, I was very proud of the end product. The enchilada sauce tasted great, and the chicken and black bean casserole was DELICIOUS!
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| Chicken and Black Bean Enchilada Casserole (picture by The Girl who Ate Everything) |
I'd also like to think that my enchilada sauce is healthier than the canned version. I'll have to check it out the next time I go shopping.
adapted from Mark H. (on Food.com)
2 tablespoons butter
2 tablespoons flour
5 teaspoons red chili powder
1 1/2 teaspoons cumin
2 teaspoons garlic powder
1 cup tomato sauce
1 to 1 1/4 cups water
salt and pepper
Melt the butter in a saucepan and make a roux by browning the flour in the melted butter. Next, add the spices and tomato sauce. Add the water gradually, stirring constantly. Heat until boiling and then continue simmering and stirring until desired thickness is achieved.
Dawn
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