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Red Enchilada Sauce

I made this awesome enchilada sauce the other night from scratch. I used the left over sauce in a chili the next day, it was great. It's a cheese and tomato sauce.

I brought a small carton of heavy cream to a boil, then melted in some finely shredded Mexican cheese (one of those bag assortments). About 1/3 or 1/2 cup of cheese. Then I added a small can of tomato paste and stirred that in. I seasoned it with salt, pepper, red pepper flakes, a pinch of ground cummin, and McCormick CoCao Chili Blend (about a tablespoon). I poured it over tortillas filled with beef, covered with foil, and cooked at 350 F for about 30 minutes. It was great.

I had some left over sauce. So I put it in a chili the next day! I cooked pinto beans in the crock pot. Then when they were done, they were barely covered to water. I added the remainder sauce to that (about 1 cup), and added ground hamburger. Then I chopped up an anion and added it. I seasoned it with the same seasons I used in the sauce. I let it cook on low in the crockpot for a few hours. It was really good! It was more like a cheesy beef soup then a chili, but my husband loved it.

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A Kitchen Witches Book Of Tasties

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