Enchiladas are a personal weakness of mine, but a bad sauce can ruin it all. I'm definitely a sauce snob - red not green, with enough spice for kick, but not overpower the taste of the filling, salty, not sweet. These are all personal preferences, of course, but they're mine and since this is my blog, I guess that's all that matters... right? Right.
Since I had a ton of Masa left over from making tortillas a few weeks ago, I found this recipe and had to give it a try. The biggest change - making my own enchilada sauce! Canned sauce has a lot of sodium in it, so I hunted down a recipe and made my own... and it was exactly what I would have wanted. If you have the time to prep it the day before to cut down on the cook time, I would definitely recommend doing so. It's worth the extra work.
