After trying a number of different recipes for enchilada sauce, I have settled on this one for now. It has what I would call an "earthy" flavor compared to say a more tomato-like one. One of the primary uses of enchilada sauce is arguably, and in my view, as a sauce to use when making enchiladas. However, since what I put in my enchiladas are based on my mood and what I have around, I will not outline a specific enchilada recipe, but just the way I put them together.

Enchilada Sauce

Timing

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients

Steps

References


Enchiladas

The one item you must have are tortillas. While I like to make things from scratch, I have found a brand of uncooked tortillas at the grocery store that just use basic ingredients. So for now that is what I use. I do, however, make corn tortillas at home, a recipe for which you may find under the Breads section.

What you use to fill and top your tortillas is really up to you. One day I might sauté 1lb of ground bison with onions, garlic, oregano, corn, chilies, and black beans. Another day I might just use a couple cans of pinto beans with cheese, sour cream, and cilantro. You could even cook some eggs until they just start to firm up, then add mushrooms, spinach, and parmesan cheese.

Whichever filling you decide to use, putting the enchiladas together gets messy quickly. I usually have a high-rimmed plate and a baking dish in front of me and next them a large cutting board where all my ingredients are laid out. The tortillas are in a plate on the other side of me. That way I can reach to one side for a tortilla, dip it into sauce in front of me, use the cutting board on the other side to assemble the enchilada, then place in the baking dish.

Steps

References