Mexican food has always been my number 1 love and food of choice (always- I stress the ALWAYS! MMMHMM...) No matter what the Mexican food choice is; tacos, burritos, enchilada's, taco salad, nacho's, and so forth (the list is endless); I am a huge lover of the food. However, I cannot eat this food out for numerous reasons. One, I have no idea what they put in the food. Two, GMO's. Three, I can control what I put in the food, how much I put in the dish, and so forth. I love having all things control when it comes down to my Mexican dishes. Now I am not saying at all, by any means, my dish is authentic Mexican food but I can say however it is AMAZING! Promise! Enchilada's happens to be one of my favorite dishes, aside from taco salad. The one thing I love about homemade enchilada's is, making the tortilla's with my children... the expression on their faces and the way they love being in the kitchen melt's my heart to a puddle of coconut oil (haha)! Another big thing I love about making this dish homemade is being able to all get into the kitchen together and cook; I make Daniel, Kristopher and Kailee help out and they love it! Making their own 'customized' enchilada makes the kids feel special. One great thing to do with these is make double or ever 4 times the batch and freeze them; you now have homemade "TV" dinner! BAM! Beat that store brands!
Enchilada Sauce:
4 tbsp Butter
3 tbsp All-Purpose Flour
1 1/2 Cup Beef Bone Broth
2 tbsp Chili Powder
1 Cup Tomato Sauce
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Cumin
1/4-1/2 tsp Organic Cayenne
Salt & Pepper
Enchilada's:
Cheese, Shredded
Homemade Enchilada Sauce
Sour Cream
Lettuce, cut
Tomatoes, diced
The Sauce:
Melt the butter over medium heat, you do not want the heat too high or the butter will brown and bubble. I did not picture the rest; I do not know what happened!! (DANIEL was my camera man...hmmm...) You add the flour, and whisk for 1 minute to cook down a bit. Then add the spices, warmed beef broth and the tomato sauce (I used diced tomatoes too YUM).
Whisk the sauce together, leaving on medium heat to cook until thickens (about 10 minutes roughly) If it is too thick, add a splash more of broth (but be sure to heat the broth first)... OOOO LaLa My favorite PART!! EEK
Enchilada's:
Using your homemade tortilla's (no excuse to not make them when you have a simple recipe to refer too above!) Layer with homemade pinto beans (I took canned plain pinto beans- that I canned! mashed them up and add seasoning BAM! homemade beans), shred some cheese any kind this is raw cheese, wrap up. Place a heaping amount of the sauce on the bottom of your baking dish before laying the enchilada's on top
Layer with sauce and cheese, cover with foil and bake for 20 minutes, remove foil and let cook another 10 or until bubbly
There you go! Serve with whatever you want! I love organic lettuce, organic tomatoes and homemade (YES homemade!) sour cream along with homemade yellow Mexican Rice (coming soon!) You can add ground beef, turkey, chicken or shredded chicken or beef; really the possibilities are endless!
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