Jar Full Of Happiness: Homemade Red Enchilada Sauce!

Hey y'all!

I have been wanting to get this recipe up and running ever since I posted the picture of my homemade red enchilada sauce on my social media!
I am sorry, I kept some of you waiting! (It has been a crazy week with moving and school work!)

Ok, so this was my VERY first time EVER making homemade enchilada sauce.
I am not gonna lie, I was going crazy looking around the kitchen for the enchilada seasoning packet, I had bought a few months ago.
After about 10 mins of searching for it, I decided to start playing around with some ingredients I had at home.

I seriously, kid you not! This recipe will knock your socks off!!!

Y'all asked for this, so now I am blogging about it! :)

After you try making your homemade enchilada sauce, I guarantee you will NEVER, ever buy canned or season packet store bought stuff AGAIN!
I mean, seriously it's so EASY to make, with simple ingredients, I am sure y'all have at home.

My first attempt at making this I used ground (cayenne) Red Pepper. Whoa, it had a kick! Personally, I loved it. My husband thought it was too spicy for him. He did mentioned after he had a couple of bites, he got used to the spiciness!

If you like spicy, I say GO-for it! If not so much, just stick with some good quality chili powder!

Now!-get in that kitchen and make your own jar full of happiness!

Enchilada Red Sauce

Ingredients:

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
1/2 white onion diced
4 tablespoons chili powder
2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup of water
1 cup of chicken stock or vegetable stock
Kosher salt and freshly ground black pepper, to taste.

Mmmmm look at all that goodness! :)

Directions:

Heat the vegetable oil in a saucepan over medium-high heat. Whisk in the flour until well combined, I would say at least 1 minute.

Stir in tomatoes, onions, chili powder, cumin, garlic powder, onion powder, and 1 cup water and 1 cup of chicken or vegetable stock; season with salt and pepper, to taste.
Bring it to a boil; reduce heat and simmer until slightly thickened, about 10 minutes. The key to making this yumminess is to keep whisking away with it, this will help with any lumps you may have. And- That's it!
Use it right away or your can store it in an air tight container and use within two weeks!

What I used to make my enchilada's:

12- soft corn tortillas

1 lb. ground beef. *I used lamb! (so so good!)

2 pounds of grated cheese. (Mexican blend)

1/2 small onion diced

Vegetable oil

Heat vegetable oil in a pan on medium-high heat and cook/season your ground beef, to your liking.

After that is done, strain the meat juices and set aside.

(Keep your enchilada sauce on shimmer to get it warm).

Heat 1 tablespoon vegetable oil in a frying pan to flash fry your corn tortillas. (This heats the tortillas). You will do this for each one.

With each corn tortilla (one at a time) dip a corn tortilla into the sauce and immediately put it into the pan (a 9×13 worked for me).

From there you will add some meat and cheese and onion, roll it up and push it to the end of the pan.

You will continue doing this with your tortillas until your pan is full. From there you will pour the excess sauce over your tortillas. Sprinkle the top with more cheese & meat and onions.

Cover your pan with foil and put it in the oven at 375* degrees until cheese is melted!