Easy Homemade Enchilada Sauce

I made some enchiladas the other day using this homemade enchilada sauce and

 served them up with some Authentic Mexican Rice.

I found the recipe in one of my Southern Living magazines some time ago and thought it sounded good. Finally got around to making it and really like the deep rich flavor. 

Much better than canned.

It calls for 1/4 cup of chili powder and since mine is medium heat, I left out the 

ground red pepper and thought it turned out with the perfect amount of heat. 

If your using regular chili powder I would definitely add some red pepper, 

but use a little less if you don't like things spicy.

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Easy Homemade Enchilada Sauce

1/4 cup flour

1/4 cup chili powder

6 tbsp vegetable oil

1 cup minced onion

4 garlic cloves, minced

15 oz can tomato sauce

2 tsp cumin

1 1/4 tsp salt

1 tsp dried oregano

1/4 tsp red pepper

Cook flour and chili powder in hot oil over medium heat, stirring often, 2 minutes. Stir in onion; cook  3 minutes or until tender. Add garlic; cook stirring often, 1 minute. Stir in remaining ingredients and 3 cups water. Cook, stirring often, 15 minutes or until thickened.

Authentic Mexican Rice

My sister got this recipe from this Mexican woman she met through her husband's work. 

It super easy to make with just a few simple ingredients. 

It's probably my favorite out of any I've tasted.

Linked with Sunflower Supper Club:  Weekend Potluck
Rattlebridge Farm:  Foodie Friday

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Authentic Mexican Rice

1 tbsp oil

1 small onion or 1 tsp onion powder

2 cups rice

2-3 cloves garlic, chopped

6 oz can tomato paste

4 cups chicken broth

2 tsp tomato bouillon

2 tsp chili powder

Saute onions in oil until softened; add rice and brown, stirring occasionally. Add garlic and cook 1-2 minutes more. Stir paste into broth and add to rice with remaining ingredients. Bring to a boil, reduce heat, cover and cook 20 minutes. I give it a stir a couple of times during cooking time to make sure it doesn't stick. Let stand 15 minutes.

Papas Con Chile

Papas Con Chile is such a great twist on mashed potatoes.

It means simply - potatoes with green chile.

Loved, loved, loved these. (Sorry about the picture, but I had company and was in a hurry.) 

The flavor is just awesome and they would be great served along side just 

about anything. We had them with some French Dips.

I was also thinking that with the leftovers, you could add an egg and a few bread crumbs and make into potato cakes with some kind of sauce. Personally, I enjoyed the leftovers eating them by the spoonful, cold, right out of the fridge.

Did I tell you how much I loved these?

Linked with Sunflower Supper Club: Weekend Potluck
Rattlebridge Farm: Foodie Friday

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Papas Con Chile

2 lbs white or red potatoes

1 tbsp olive oil

1/2 onion, finely chopped

1/2 red pepper, finely chopped

4 cloves garlic, minced

1 tbsp pickled jalapeno, minced

Salt and Pepper

1/4 cup heavy cream

3 tbsp sour cream

4 oz can green chiles, chopped

2 oz Velveeta

2 oz sharp cheddar cheese

2 oz cream cheese

Wash potatoes and cut into medium size chunks, cover with water and large pinch of salt; cook until tender; drain. I prefer to leave the peel on.

Meanwhile, sauté onion, red pepper and a pinch of salt and pepper in olive oil until softened. Add garlic and jalapeno, cooking 1-2 minutes more.

Add onion mixture and remaining ingredients to potatoes. Mash until desired consistency. Taste for seasoning adding salt and pepper, if desired.