The Best Enchilada Sauce Ever

My sister in law, Tina's, husband gave me this recipe. All I can say is wow, absolutely delicious. Our whole family loves it and practically licks the baking dish clean! I make many variants of the actual enchiladas, and I usually just make it a casserole simply because I don't like to sit there and roll each individual one. I layer it like a lasagna. I've made it with the ground beef like James makes. I've made it with grilled chicken. And most recently I made it with cheese and thinly sliced onions. That one has been the favorite so far! So, anyway, make the sauce and build your favorite enchiladas, or just make the recipe exactly as its written. But make this sauce. You're gonna love it!


Enchiladas

Sauce:

2 tbsp veg. oil

2 tbsp flour

2 tbsp chili powder

2 cans chicken broth

1.5 tsp cumin

1 tsp onion powder

1 tsp garlic powder

1 tbsp tomato paste

Small dash of Cilantro if desired

Put oil in pan, heat slightly, add flour to oil to make a roux.  Add chili powder, this will thicken the roux.  Cook on medium for a few seconds, then add chicken broth.  Add rest of dry ingredients, stirring frequently, then when sauce is hot, add tomato paste and stir it in.  This might take a few minutes of simmering.  Thicken with corn starch and water mixture until desired texture is reached.

Brown 2 lbs ground beef with the same dry spices as the sauce.  Season to taste.

Spray or wipe down a glass baking pan with olive oil.  Put a thin layer of sauce, perhaps 1/4 inch thick, into bottom of pan.

Put beef into tortillas, adding cheese, and a spoonful of sauce.  Roll and place into pan.  Cover with remainder of sauce, then cover with cheddar jack cheese.
Cover with foil and bake for 20 minutes at 325 degrees.

Pasta Fagioli

Yummy for a cold night paired with some crusty bread and an arugula salad. Enjoy!

Ingredients:
3 Tablespoons of Olive Oil
2 Large Garlic Cloves, Minced
1 Large Carrot, Finely Chopped
2 Celery Stalks, Finely Chopped
1 Small Onion, Finely Chopped
1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
6 Peeled, Seeded and Chopped Ripe Roma Tomatoes (or About 1 (14 Ounce) Can Chopped Tomatoes)
1 Box Chicken Broth
2 (14 Ounce) Cans Cannellini Beans
1 1/4 Cup Small Pasta (Tubettini or Ditalini)
4 cups water
1/3 Cup Chopped Fresh Parsley
Salt & Pepper
Dash Of Red Pepper Flakes
To Serve:
Good Quality Olive Oil
Shaved Parmesan Cheese
Fresh Chopped Parsley

Directions:
Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
Add the garlic and cook another minute.
Pour in the broth, beans, water, and chopped tomatoes, and cook for 15 minutes.
Add the pasta, chopped parsley and seasonings.
Cook until the pasta is cooked al dente.
Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.

Yummy Appetizer

My friend, Terri, made this for my BFF's birthday party this weekend. I found it very enjoyable and wanted to share. (hope she doesn't mind!) so, make this and take it to your next get together. I dare ya;)

Mix this all together
1 – 8oz. pkg. cream cheese
1 ½ TBL. dry ranch dressing mix
¼ cup sliced onions
½ cup crated parmesan cheese
½ tsp. cracked pepper
1/3 cup mayo
1/3 cup toasted walnuts (small pieces)  I have also just mixed these with the salad mixture too.  Either works.
 
 
Toss this all together
Baby salad mixture – chop in fairly small bits
pinch of horseradish
dried tomatoes, cut in bits
2 ½ TBL.  olive oil
1 ½ TBL. wine vinegar
½ tsp. Dijon mustard
1 clove garlic
salt and pepper
 
Spread cream cheese mixture on toasted baguette slices or store bought crostinis. .   Then top with small amount of baby greens mixture – serve.