I never knew making your own homemade enchilada sauce was so easy.
No-fuss and so tasty!
No-fuss and so tasty!
I think I've mentioned that my son has declared each Tuesday as Mexican night, or in his words, "Taco Tuesday". Now the kids could eat plain old tacos week after week, but us adults think that is a bit boring.
So, I've had to put my big girl panties on and get creative so we aren't eating plain old tacos each Tuesday. I rotate between this fiesta pasta bake, these shredded chicken tacos, this family style taco salad and heck, one night I threw tortilla chips on a huge baking sheet covered them with all the fixings and just made nachos.
Those were a hit by the way.
Last week I did some researching on making my own enchilada sauce. I've got a creamy homemade white sauce down, but I had yet to tackle the classic red.
I was surprised at how easy this was! I've never been a fan on the can varieties, but I love red sauce on enchiladas at restaurants...so I'm guessing they aren't using the canned versions! This is basically a "throw-it-all-in-a-pot-and-let-it-simmer" kind of sauce.
My kind of sauce.
Because, you know, I usually have a kid on the hip, one tugging at my leg and one completely unaccounted for.
So...naturally I don't have time for complicated sauces.
This recipe made enough for two 8x8 pans of enchiladas {hello, freezer meal!}, plus an extra half pint jar. Which I just threw in the fridge for next Tuesday's meal, but it could easily be frozen as well.
