Monday, April 25, 2011
Most canned enchilada sauce is “too” everything - have you noticed that? Too spicy, too runny, too bland, etc, etc... This sauce has that signature deep red color that makes you crave a good enchilada - and the flavor is just right (for those of us who prefer “mild” anyway) Lose the can & try this sauce (and see if you agree).
My favorite mexican “dive” of a restaurant is long gone - and I dream of their enchiladas whenever I run across them on a menu. A while back I posted a recipe that came close (the link is HERE) - but I thought it was still missing something.
After trying this recipe (from favfamilyrecipes.com) - I think I’ve found that secret ingredient. Compare the two and see if you can spot it also.
I decided to make cilantro lime rice and my own corn tortillas to give this sauce a test drive. It was great - (and I’m guarding the leftovers)
I’ve never added rice to enchiladas before - it was surprisingly good. Since my homemade tortillas were small - I couldn’t stuff in the refried beans and corn that was suggested for the filling. Mine were just right with chicken, rice, and a healthy dose of cheese.
I used a recipe for cilantro lime rice that I've adapted for my rice cooker. Easy. That recipe is also included in this post.
These recipes are found at: