Well, I am late in posting for July's family food club and have no good excuse. This month I was the one to choose our food to make. I chose enchiladas. I have wanted to learn how to make homemade enchilada sauce and figured this was a good opportunity. The recipe was so simple and it didn't take any longer than the one we have always made using the McCormick package.
Here's the recipe:
3 TBSP oil
1 TBSP flour
1/4 cup New Mexican chili powder
16 oz chicken stock
10 oz tomato puree
1 tsp oregano
1/2 tsp cumin
In a saucepan, heat the oil, add flour and cook, whisking, for 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin. Bring to a boil. Reduce heat and simmer 15 minutes. Season with salt.
I then heated corn tortillas in oil and layered in napkins, like Mom always does. My tortillas, however, did not stick like Mom's did in her post. I used shredded chicken, minced onion and "Mexican" cheese (Safeway brand, so it is really cheddar/jack combo) and rolled it all up. I had put a little bit of sauce in the bottom of my casserole pan, so they wouldn't stick and then more on top of the little rolls. I topped with more of my Mexican cheese. Baked them in the oven for 30 minutes at 350.
Here is what they looked like:
They tasted good, but I think Julie's sauce sounds better. That is more of what I was looking for.
I can't wait for August's challenge. Jennilyn is in charge and already knows.