Anyhooo....I don't know if you have ever read a can of "enchilada sauce", but it consists of only about 20% of what I would actually consider eating, so we make our own. And it goes a lil' sumpthin' like this (queue beat box):
1 T olive oil (spanish, if you have it)
1 15 oz. can tomato sauce
~1/2 onion, diced teeny weeny
1 t dried oregano
1/4 cup-ish chili powder (more or less to taste)
1 t ground cumin
1 t garlic salt
a little more than a half a can of beer. Yep, beer - I used my favorite Rocky Mountain Pale Ale. You could also use some sort of stock if you choose (forgoing beer, I personally would use the organic vegetable flavored "Better than Boullion" + water, but I use that for EVERYTHING that I don't use beer for).
Heat the oil in a saucepan over low heat and saute the onions gently until they are soft. Add the tomatoes and spices, and then, when hot, add the beer or stock. Simmer for about 30 minutes.
That's it! You now have some yummy sauce! Fill up some tortillas with whatever you want, put 'em in a pan, cover them with sauce and cheese, bake for 30 at 350, and you have dinner!
Tonight, I stuffed them with some refried black beans and leftover red jasmine rice pilaf that I stuffed some acorn squash with last night.
Here they come!
Let me finish by saying, since this is just my second post, I am not a measurer. Unless I am actually making little baked goods, I rarely measure anything (and sometimes even then I don't). I use what looks like the right amount. Please understand this if you see the word "-ish" listed anywhere.....well, anywhere, because it just occurred to me that I am not really a timer either. It's just cookin' ya'll.
