For those of you that may be interested the enchiladas that I made the other night...were awesome! I had some leftover pork tenderloin that I didn't want just sitting in the fridge. So I took stock of what I did have in the fridge and pantry. It's been forever since we had enchiladas and so I thought I could throw them together. I didn't have any enchilada sauce and I actually prefer homemade as to canned. So I pulled out my recipe. I don't remember where I first found it but I do know that the person that posted it got it from their grandmother that grew up in Mexico City, Mexico. So even though I can't credit that person I thought I would at least share it here with you (see below). Once the sauce was made I took the pork and cut it into small bite size pieces, shredded some cheese and then I took a package of tortillas out of the fridge and opened them and threw them in the microwave and heated them in the bag for about 30 seconds or so to soften them up. To put them together I sauced a tortilla, put some pork and cheese in the middle and then rolled them up and placed them into a 9x13 baking pan. I then put them into a 350 degree oven for 30 minutes. I think that between the homemade sauce and the freshly shredded cheese (you really could taste the difference in the cheese) these were some of the best enchiladas I've ever had!
3 tablespoons chili powder
3 tablespoons flour
1 teaspoon cocoa powder (trust me on this one, it's what makes the sauce)
1/2 teaspoon garlic salt
1 teaspoon oregano
3 cups water
1 (8 oz) can tomato sauce
Combine all dry ingredients in a small bowl. Stirring constantly, slowly add enough of the water to make a thing paste. Pour into a pan and then add the rest of the water. Cook over medium heat, stirring constantly, until mixture thickens (which sometimes can take me about 15 minutes and it really doesn't thicken that much). Stir in tomato sauce.
This recipe made enough for my enchiladas and I have enough left to keep in the fridge for the next time we have enchiladas.