Beef Enchiladas with Spicy Red Sauce
I really liked this recipe, much more than the one I was using before. And the fact that's from scratch make me like it even more. I don't live in the US, so "use a can of ... or a package of ..." very often don't work for me, just because I can't buy it here. Not sure I would anyway, thinking how things taste better when they are made from scratch, and also I can control what I add to it.
Though I had to make few small changes to fit my taste. First of all, I am not a huge fan of a very spicy food, so I cut the chili powder on half and it was still very spicy for me (though my husband loved it :) Next time will add even less. Second, I used a large can (28oz) of tomatoes with juice mashed with blender until smooth) and cut tomato paste in half, omitted basil and cut chicken broth to 1.5 cups (because I already had more liquid in tomatoes). Third, I didn't understand why you need to keep cooking the meat sauce for 30 more minutes after adding cheese.. I cooked it for 20 min or so, added cheese, covered with lid and turned off the heat. Followed the recipe in other steps, will make it again!
2 users found this review helpful
Nov. 6, 2012