What To Do When a Jar of Enchilada Sauce Costs $4

Ei, yi, yi, yi....have you seen the price of mexican food??

I can't believe that we gringos fall for paying soooo much money for basic pantry ingredients cooked together.

The other day while grocery shopping, i was so appauled that the jar of enchilada sauce i was forced into purchasing was $4, that i purchased one and decided that would be enough.

Then after talking to my mom this morning, it was decidely not near enough for the enchilada casserole i am making tonight. Needless to say, i wasn't going to buy any more either.

So, i hit All Recipes.com to get some ideas. Of course every recipe on there is a crap shoot, because you never know the skill of the "chefs".

I came up with a compromise between the two most reviews recipes. Here's my version that needs a little tweaking next time, but that surprisingly Cookie Monster confessed to liking it and promising to eat it.

1/4 c. light flavour olive oil
1/4 c. chili powder (i would just a tad less next time)
2 cloves garlic, minced
2 TBSP flour (i would use less next time, as i don't like my enchilada sauce to congeal)
1 tsp cumin
1 tsp coriander

cook these ingredients until browned, then add:

1.5 cups water (i tried chicken broth and that was a little bit too much flavour)

Puree a 14 oz can of diced tomatoes (with spices and onions and such in there? even better) and add with the water. If no onions in your tomatoes, then grate about 2 TBSP onion into the sauce. Cook for 10 minutes till thickened.

Then add 2 tsp cocoa powder, 1 tsp salt, and 1/2 to 1 tsp cinnamon and stir well.

Dig in.....