Homemade Enchilada Sauce

Who’s with me on the whole “make your Mexican food at home” thing?  Sure, it’s awesome to be crooned to by a mariachi band singing Happy Birthday in Spanish over strawberry frozen margaritas while a pile of warm, salty chips and a 15 pound natural stone bowl of guac sits waiting to be devoured.  Believe you me, we’ve got a place like that in town that we’ve been frequenting for years.  And they have take-out.

But there comes a time in one’s life when a noisy night out in a restaurant just doesn’t cut it anymore.  You get old[er].  The margaritas don’t flow as easily as they used to and the day-after effects linger longer than ever.  So you (and by you, I mean me) turn to conquering the enchilada at home.  At first it’s easy!  A box full of the ingredients you need, minus the protein of choice, takes care of the hard part.  Sometimes you opt for a can of enchilada sauce if you have a recipe to use.

You know what though?  Make your own enchiladas, from scratch, at home – just take the leap and do it.  Use this sauce.  It’s phenomenal and it’s still really easy!  You don’t have to make your own tortillas (though they are amazing) but this sauce will take you 15 minutes, tops.  It’s a slightly adapted version of the sauce I use for my chicken enchiladas and it’s versatile enough to be used for all kinds of red enchiladas.  I even dip my tortilla chips in it like it’s salsa!  Serve some black beans or refried beans on the side of your enchiladas with some rice and you’ve got yourself an authentic restaurant meal at home.  Sign.me.up.