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Enchilada Sauce

Posted by alicia on April 26, 2013

Today’s hint: The main kitchen tool needed for this meal was a wine bottle.

I went with another early days recipe.  It was hard to decide.  I sort of wanted to do a Zone Diet recipe because I was pretty gung-ho about that during our time in Dominica.  I vividly remember one night when I had a small amount of fish and then was supposed to finish an entire bag of frozen vegetables.  At one point I had my head on the table to rest up before forcing down what was left; I was determined I could eat all of it just because Mitch thought I couldn’t/wouldn’t/shouldn’t!  In the end, Mitch thought I was psycho and I had an aversion to frozen veggies. Go figure.  And then I also considered cooking a turkey-ham in the microwave because that’s what we did for one of our Thanksgivings there.  However, I never want to eat that again so that was out. So I went with this…

The whole enchilada before baking

Enchiladas with homemade sauce.  Back in our island-life days, I had to make my own tortillas–using a wine bottle as a rolling pin. Actually, when family came to visit us, they would arrive with luggage stuffed full of tortillas, chips, crystal light, chocolate chips, even a grocery-store-made apple pie one time (thanks, Eric!).When we were out of tortillas, then I would make my own.  I definitely did not make my own tortillas tonight, but I did make the sauce.  This enchilada sauce is basially a spin-off of my favorite taco seasoning.

For the record, Mitch immediately knew that it was a tortilla-based meal from the hint.  However, he first guessed tacos…which could have been right.  And then he guessed quesadillas…which also could have been right. Eventually he made his way to enchiladas claiming that it’s all the same anyway. Ha. So we don’t make this sauce too much anymore because, for me, mexican food ends up being a veggie-less [gut-bomb] meal which is generally a big no-no for us now. It was a fun meal tonight though.

Enchilada Sauce

  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 (8-ounce) can tomato sauce
  • 1/2 cup water

Combine all ingredients in sauce pan over low heat.

One Response to Enchilada Sauce

  1. Paige R

    Haha, I still love anniversary week. This looks very delicious – way better than anything from the Zone Diet, for sure.

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