How about the sauce? Hmm... what's in that can of sauce?
We often hear that cooking at home is healthier, but if we're still eating crap like MSG and industrialized soy, we're still eating, well, crap! Time to find a replacement!
So I started searching for an enchilada sauce recipe, and came across this Easy Enchilada Sauce by Emeril Lagasse. (Emeril never lets me down!)
|Ingredients: Tomato paste, chicken stock, EVOO, |
chili powder, cumin, oregano, salt, flour
Heat about 3 tablespoons EVOO in a sauce pan. Add 1 tablespoon flour. Cook for about a minute (you don't want it to taste like raw flour!).
Add 1/4 cup chili powder. Cook for 30 seconds.
|It will be clumpy, that's ok!|
Add 2 cups chicken stock, 1 can tomato paste (original recipe calls for 10 oz, I used a 12 oz can), 1 teaspoon cumin, 1 teaspoon oregano.
|Put a lid on it! I found out the hard way that it |
splatters molten sauce grenades all over the place!
Simmer for 15-20 minutes. Add salt if desired (I didn't).
Result: A rich thick enchilada sauce!