Okay tonight I put together Enchiladas a request from my dear husband. As I said I am really aiming to cook completely from scratch and since I did not have enchilada sauce in a can in the cupboard I took the opportunity to make that from scratch. However I had no clue what was even in the Enchilada sauce so I Googled it and found this wonderful recipe on The Mija Chronicals for a beautiful homemade sauce. Warning: it is HOT, next time I will follow her advice and start with 2 of the Serrano Peppers, but tonight it will be spicy.
So here is what I did for Enchiladas
1 C Sweet Peppers chopped (remember I said I would be using these quite a bit this week so here they are again)
1/2 C Onions chopped
4 Cloves Garlic
Saute these in about 2-3 T Olive Oil for a good while, you want them fully browned and just yummy, the flavor is unbelievable. At the end I added 1/2 t Salt and 1/2 t Cumin and let it cook about a minute more. I could put this on toast and eat it the taste with the sweet peppers is amazing. Set this aside to cool.
3 C Grated Cheese
1 C Sour Cream
1/3 – 1/2 C Chopped Onions
Combine in a bowl and add some pepper and mix in the sauteed mixture.
Then take 12 – 13 Flour or Corn Tortillas
Put tortillas in the sauce mixture, I removed the extra just had them lightly coated because of how hot the sauce is. Put about 1/4 C mixture in each, roll and put in Pyrex baking dish. I ended up with 13 and I did stack about 5 of them on top of the bottom layer. I then put the remainder of the sauce lightly around the pan.
Cook this for 20-25 minutes then top with more grated cheese, I leave this up to you I will only use a small amount but you may want more. Cook 5 minutes more.
I am going to put a side of chopped up Avocado because I love them.
Here is the final product
Feedback from family: It was spicy hot but good, use flour tortillas next time and shouldn’t the sauce be browner and poured on the top at the end like at the restaurant. So I will look into that for next time. Overall a respectable hit.