I got the enchilada sauce recipe from Anna (my sister) who got it from Lacey (my cousin). I was casually chatting (online, heaven forbid I ever actually use my phone) about dinner when Anna told me she had a good enchilada sauce recipe. After I swore at her for not sharing it earlier she gave it to me. I've been looking for a perfect enchilada sauce recipe for a few years now. How selfish of her to keep such valuable information from me. Are you guys holding out on me too?! So help me you will get a ear full if I find out about it.
2 Tablespoons olive oil
1 Teaspoons ground cumin (If you know me you know I used more than that)
1/4 cup flour
1/4 cup tomato paste (Anna told me after I made this she used canned tomatoes because she hates paste, then reduced the water, BRILLIANT!!)
1 can reduced sodium chicken broth (I like reduced sodium so you can salt to your taste)
3/4 cup water
Coarse salt and pepper to taste
In a medium saucepan, heat oil over medium heat. Add cumin, flour and tomato paste; cook while whisking for about 1 minute. (I let the cumin toast a little in the oil before I added the other ingredients, it brings out the flavor a little more. Just simmer it until the oil takes on the color of the cumin, not long at all) Whisk in broth and water; bring to boil. Reduce to a simmer, and cook until slightly thickened, about 5-8 minutes. Season with salt and pepper (I also added a little more cumin here).
My actual enchiladas were on a 6 inch flour tortilla (you could use corn), cheese (reduced fat), black beans, and grilled chicken inside of them. I rolled them up and put them in a baking dish smothered (such a delicious word) them in the enchilada sauce and a little sprinkle of cheese and baked in the oven at 375 degrees for about 15-20 minutes. The Spanish rice was rice a roni, it's one of my few cheats when it comes to cooking. I have a good recipe for Spanish rice but it takes time and rice a roni is so fast and still delicious. I did skip the toasting the rice in butter step to cut out the fat.