I serve with Mexican Rice which I make ahead in a big batch then freeze in pint size bags to have on hand when deciding to make a Mexican dinner.
Tortilla fillings for enchiladas is a great way to use leftover shredded pork or chicken. Just add the meat with some cheese and few tablespoons of sauce, roll up, top with more sauce and cheese then bake. You can make your own "combo-plate specials" by adding refried beans, and/or rice.
Beyond the benefit of saving money by making sauce from scratch, is knowing your sauce has no preservatives, chemicals, extra salt or corn syrup often found in commercial sauces.
Red Enchilada Sauce
1 Tab. olive oil
2 cloves minced garlic
2 tsp. minced onion
1/2 tsp. dried oregano
1 Tab. chili powder
1/2 tsp. dried basil
1/8 tsp. black pepper
salt to taste
1/8 tsp. ground cumin
1 tsp. dried parsley
1/3 cup salsa
1, 6 oz. can tomato sauce
1-1/2 cups water
2 Tabs. flour combined with 2 Tab. water
Heat the oil in saucepan over medium heat. Add garlic and saute 2 minutes. Add onion, oregano, chili powder, basil, black pepper, salt, cumin, parsley, salsa and tomato sauce. Stir to combine then stir in water.
Mix 2 Tabs. of water with 2 Tabs. of flour and stir in. Bring sauce to a boil, then reduce heat and simmer for 15 to 20 minutes until cook through and thickened.
If wanting sauce smoother, process in a blender or use an immersion wand. Makes about a pint or 4-6 servings. Store extra in the refrigerator or freeze.
Roll enchiladas with desired cooked filling/s pork, chicken, cheese and a few Tabs. of red sauce, place in oven proof dish, then spoon sauce over rolled enchiladas and top with cheese and bake in 350 oven until heated through and cheese is melted. 20-30 minutes.
Estimated sauce cost: .75 cents or less; .19 cents or less per 1/2 cup to 1/3 cup serving.