There is a bit of a funny story behind this recipe.
Wednesday evening I realized that our van wasn’t starting. I figured one of the kids had left the light on, and we would just have to jump it. I was really busy Wednesday night and didn’t have plans to drive anywhere Thursday, so we didn’t worry about it. Then, we forgot all about it Thursday night.
Friday morning I remembered, and Friday is our park day. I didn’t want to tell the kids we couldn’t go to the park. Luckily a wonderful friend showed up and jumped the van. Problem: it didn’t work. No big deal. Her cables were really small and there was a bunch of acid covering the battery terminal. I would just wait until Nathan came home with our cables (note to self: buy a second set of cables!), we would clean it up and use the better cables. Maybe we would need to replace the battery. So, she drove my boys to the park, and I walked over with the girls. (It is quite a hill and with a double stroller it is no small job!)
I had planned to make red enchiladas for dinner that Friday. But since we are trying to live from our pantry right now, I made my own enchilada sauce instead of buying it. I made it around 8:00 am. I used my tomato powder. LOVE that stuff! I was so proud of the result. It was a really great, tangy, but not too spicy sauce.
Enter dinner time: I brown the beef and add the enchilada sauce. There was a bit too much sauce so I decided to let it simmer for just a minute. My husband got home, and we started to look at the van together. We clean off all the acid and realize that the terminal was actually broken and needed to be replaced. I was out there for about 15 minutes. The three older kids were all upstairs coloring. Bethany was in my arms outside.
FIRE ALARM. I go running for the house and open the door to find a LOT of smoke. Yep, the beef was charred black and my awesome enchilada sauce was no more. We didn’t even get to enjoy it. At this point it was already dinner time, so I wasn’t going to start over. Nathan ran to Dominos and picked up two $5 pizzas instead. How’s that for eating from your pantry?
So though I’ve never actually had this in enchiladas, here is my recipe for enchilada sauce from your food storage:
- Combine all dry ingredients except oregano and onions in a pot over medium high heat.
- While whisking constantly, add just enough water to make a thin paste.
- Continue stirring/whisking for one minute without adding any more water.
- Add the rest of the water, olive oil, oregano and onions.
- Continue stirring until mixture thickens
Want More Food Storage Recipes?
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