I recently snagged myself a five dollar greatest hits album by The Beach Boys.
I just love old music, including the aforementioned, Elvis, Connie Francis, Buddy Holly, Patsy Cline, The Zombies, The Carpenters, Frankie Valli…the list goes on.
As a kid, I played Barbies almost daily and would often set up a party scenario for them where the ‘Surfer Girl’ lyricists would take center stage.
I’d carve out a spot behind our TV where my Barbies would all congregate in their pink and sparkly ball gowns, high heels, and tiaras, often bickering over the Kens and who was the prettiest of them all. It was all very soap opera-ish.
‘Catch a Wave’ would be blasting, little Lauren gleefully singing along, and Barbie and Ken would be dancing the night away.
Saturday and Sunday were my prime Barbie-playing days, as I obviously didn’t have school. I would spend nearly all day behind the television in my little world.
Come dinnertime on Saturdays, my mom, dad, and I would often trek over to our favorite little Mexican food restaurant where I’d order a beef taco, cheese enchilada, rice, and beans. It was my absolute favorite meal ever!
When I first became pregnant with Jade, my husband and I traveled the almost 200 miles from Tucson back to Mesa so that I could have that same dinner. Unfortunately, it didn’t have the same magic it did for me as a kid.
The taco was greasy and I longed for some chicken in my enchilada…the chips, salsa, rice, and beans were all fantastic though, so these days, if we’re in the area, my more adult order is two chicken enchiladas with rice and beans.
I’ve tried to recreate the enchiladas in the past, but have always come up short with the red sauce.
This recipe, however, is the closest thing I’ve come to nailing that same taste I loved as a kid.
I often see recipes for enchilada sauce with multiple steps, containing flour, which I assume helps to thicken it, but I love this recipe for its simplicity, among other things.
Just measure, blend, and pour!
Easy enchilada sauce that takes just five minutes and a blender!
- 1 c . tomato puree (see Notes)
- 1 c . water
- 2 garlic cloves
- 1 T . chili powder
- 1 t . oregano
- 1/2 t . cumin
- 1/4 t . chipotle powder
- 1/2 t . sea salt
- dash cayenne , depending on your preference for 'heat'
- Blend all.
- Use as directed in whatever recipe you're following.
Fat: 1.1 g Carbs: 15 g Sugar: 6.4 g Protein: 2.9 g; WW SmartPoints: 3
This is the tomato puree I (always) use. Tomato sauce is much thinner, so be sure to get a puree.
I have a couple of recipes involving this sauce that I’m hoping to share soon, so please keep it in mind.
Are you a fan of Mexican food?