Mexican Enchiladas & Home Made Sauce

I got this recipe from Recipe Zaar. I tried it about 6-9 months ago and we all loved it but I misplaced the recipe and pretty much forgot all about it. The store bought can I like is Montecito from Smart N Final. I was looking OAMC up on that site and bumped into this. I was glad I did. I wound up making up a bunch of food for the freezer these past two days and day 1 I quadrupled this recipe. I used it the next day(yesterday)to make 2.5 pans of enchiladas. It made about 112 oz of sauce(when you quadruple the recipe). That was enough for 2.5 pans plus about 10 oz left over that I tossed in with 2 15 oz cans of tomato sauce and some water into a pot of chile beans.

Normally I lay the tortillas flat but I wanted all this to go in the rubbermaid containers and into the freezer in individual servings. It still would of worked the other way but I was hoping for it to be a bit neater, two enchiladas all rolled up, instead of cut. My eldest dd was home yesterday and was actually in a helpful mood. All the other kids were at school except the youngest dd. I was in the kitchen from 7:00-2:45 I was son my feet the whole time and stopped at 12:00 to talk to dh for a few minutes and sample the enchiladas. They were great!!

As you can see by the picture they didn't turn out as cute as I had wanted. Oh well. They still tasted great! We warmed the tortillas up before rolling so they would be more flexible. They definately could of been cheesier. I usually use about 1 lb of cheese per pan. I had 2 lbs of cheese and made it stretch for 2.5 pans! I wasn't doing this to be frugal. I was trying to watch the portions. Each enchilada had 1/4 cup shredded cheese and 1/8 cup of roast beef, a little onion and olives sprinkled on top. They were really good and if I had more cheese on hand I would of made up a bunch more! I also cooked up a 2 lb pack of brown rice and made 17 cups of spanish rice to go with it. I also made a big pot of beans.

Do you like Mexican food? WHat is your favorite enchilada recipe?

Mexican Enchilada Sauce

I got this recipe from by grmil who was born and raised in Mexico City. The secret to its flavor is the cocoa

15 min 15 min prep
Change to: servings US Metric
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 ounce) can tomato sauce


1. Combine all dry ingredients in a small bowl.
2. Stirring constantly, slowly add enough of the water to make a thin paste.
3. Pour into pan and add rest of water.
4. Cook over medium heat, stirring constantly, until mixture thickens.
5. Stir in tomato sauce.
6. Use in your favorite enchilada recipe.
7. The amounts on the ingredients are very flexible.
8. For instance, if I am feeding my kids who do not like"spicy", I will halve the chili powder and double the tomato sauce.
9. Experiment to suit your taste, but don't leave out the cocoa.
10. For a quick meal, we will soften a corn tortilla in a bit of hot oil, drag it through the sauce, and lay it flat on a plate.
11. cover it with grated cheddar cheese, sprinkle with chopped onions and sliced black olives.
12. Then cover with another softened sauced tortilla and melt the cheese in the microwave for 1 minute on high.