Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh. Our only rule was that we had to make our own enchilada sauce. Everything else was left up to our imagination.
I decided to be daring and make my own tortillas along with the mandatory sauce. Lucky for me, I was smart and bought a package of corn tortillas just in case mine didn't come out so well. As I flattened out the first ball of dough, I thought that I was doing well. When I pulled the two pieces of cling wrap apart that I had used to roll the dough, I couldn't get the tortilla off. After 10 minutes of picking the tortilla dough off the plastic and trying again, I gave up. I'm not mad though. I'm going to buy a tortilla press and try again.
The sauce on the other hand was totally amazing! It literally took 10 minutes to make and tasted wonderful with the filling (remember the Ropa Vieja from a few weeks ago? It was so good as an enchilada). We had my mom and a couple of her friends over for an impromptu dinner party, and everyone loved it. I didn't get very many pictures because the enchis kind of fell apart when I put them on plates. Enjoy!
Recipe from All Recipes
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.