I didn't think to take more than one photo the night I made these enchiladas and they disappeared minutes after I took this one! I served them with sauteed summer squash - delish!
I don't know that I will ever go back to using the canned chili and tomatoes version, but you never know. (You can go here to see how I have made them for years) Along with homemade marinara, enchilada sauce is super easy and so good. I found the recipe here, but I will gladly share it with you!
1/4 c. vegetable oil
1 medium onion, chopped
1 large garlic clove, chopped
1 c. chopped carrots
2 T all-purpose flour
1/2 c. chili powder
2 1/2 c. water
1 t. Mexican oregano
1 t. ground cumin
salt to taste
Heat oil in small sauce pot. Add onion, carrot, garlic and saute til softened, about 3-4 minutes. Stir in flour and chili powder, and add water slowly, stirring while adding it. (I whisked the flour and chili powder first to get rid of clumps) Add oregano and cumin and bring to a boil. Reduce heat and simmer 20 minutes. The enchilada sauce will thicken a bit. Puree with hand held blender (immersion blender) to smooth out carrots and onions. Season to taste with salt and use right away, or freeze for future use.
I plan on adding a chipotle pepper to it next time, but I'm telling you it was SO GOOD. No one would be able to tell it had carrots. And I imagine you could sub butternut squash and who would know? I can't wait to make these again!
Gina
1 comment:
YUM - looks delicious - I am sure they disappeared quickly!
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