It's a busy day for lunching ladies. I also think there might have been a veiled insult one of Eva's posts today about my needing to get a life since I post more than she does. Hmm. All I can say is, she works with her hands and I sit in front of a computer and...there we are.
I have however, while sitting in front of a computer, uncovered one of the sweet mysteries of life. Enchilada sauce. Prior to yesterday, if you had thrust me into a kitchen with instructions to make enchilada sauce without access to a recipe, I might have concocted some tasty Mexican marinara, starting with a tomato base. It would probably have been good and all, but without that savory "it" factor that makes me crave enchiladas.
Chicken broth, my friends, is the answer. The recipe I found had nary a tomato in it. Just chicken broth thickened with flour and saturated with all manner of chili powder and cumin. And it was ALL THAT.
The rest of the enchiladas were an exercise in making something out of nothing, without needing a load of new ingredients.
Something for Nothing Veggie Enchiladas with Mystery of Life Sauce:
6 flour tortillas: $1.97
1/2 yellow onion (carmelized): $.14
Zucchini: free**
1/2 can black beans: $.85
1C shredded pepper jack cheese: $1.64
14 oz chicken broth: $.89
Chili powder: $1.75
(Normally I don't count spices since the impact is so minimal, but this was seriously half the jar)
TOTAL: $7.24 for 4 servings, or $1.81/serving
**Shane left town for a week and a half and left me with the task of using up any vegetables he had in the fridge. Oh fine. If I must.
-P
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