Gourmified!

photo from "Gourmified"

I have been friends with Lisa for YEARS. We share a lot of interests but probably our most common interest is cooking. We both started a recipe blog at the same time. Lisa shared this recipe with me years ago when she was featured on Good Things Utah. I never tried it. Tonight I thought I would give it a whirl. My family LOVED them. We tried to get my brother and his wife to come share with us...but we were too late. This is not the kind of recipe you can eat everyday but it is a great "company" or special occasion dish. I used fat free milk and it was great. I also used very lean ham. I also doubled the green chili like she suggested.
Go ahead on over to Lisa's site and check it out. To get this recipe click here. Thanks LISA!

Enchilada Sauce

This is my favorite recipe for enchilada sauce. It makes a ton so we have extra in the fridge. I fill my enchiladas with crockpot cooked chicken, light sour cream, corn, and green onions. Then I can put the cheese on the top where you notice it. The guac is just avocado mixed with Costco's Jack Salsa. Making your own enchilada sauce is MUCH more tasty, not to mention less then 1/2 the cost. This is a keeper (thanks to Amy at Sisters Dish for this great recipe).

1/2 cup vegetable oil

4 Tbsp flour

6 Tbsp chili powder

1 29oz can diced tomatoes (puree in blender (don't think that tomato sauce is the same....it is not)

1 can chicken broth

1 tsp cumin

1 tsp garlic

1 tsp onion salt

Heat oil on med high heat. Turn down to med and add flour and chili powder. Stir constantly for 2-3 minutes (you gotta stir to keep it from burning). Slowly add in tomatoes, broth, and spices. Cook for another 10 minutes until slightly thick.

This is also great mixed in beans for a great bean dip.