I’ve really missed having a good, authentic, Mexican enchilada dinner since moving from Southern California. No offense, but CO just doesn’t know how to do Mexican. I’ve never made enchiladas before just because I don’t like the canned enchilada sauces at all. But I was at Costco last week and got to sample the Del Real beans and rice (yum!), and that just inspired me to try some homemade enchiladas.
I’ve always get enchiladas rancheras if I can, so I used this recipe for ranchero sauce from Epicurious. I wanted my husband to eat them, and the sight of vegetables scares him away, so I pureed the sauce after cooking the veggies. I forgot to add the cayenne pepper, but enchiladas generally haven’t been spicey when I’ve had them anyway. It took about an hour to make the sauce, cook it, prepare the enchiladas, and cook them. After making the sauce, I fried corn tortillas in oil for a couple minutes and let them drain on a paper towel. I dip just one side of the tortilla in the sauce, place a good handful of cheese on the sauced side, roll it up and place it seam-side-down in a dish. Then I poured the remaining sauce over all and topped with more cheese. I threw some left over taco meat in a few of them, which the husband liked also. Then I baked them for about 25 minutes at 375.
So I was shocked, literally shocked, when my husband simply said they were “good.” And later he said that they are the best he’s ever had. Oh yeah! Not bad at all.