An ode to Trader Joe's enchilada sauce

Oh thy delicious enchiladas

dripping with sauce and cheese.

Guacamole and sour cream 

on the side, if you please.

So many ways to enjoy your tasty union

with cheese or chicken and bits of onion.

Throw in peppers, corn or beans of black.

Ay carumba! 

I want my Trader Joe's back!

In the MD/DC area, Trader Joe's abound. And here I am in VT, Joe-less. Whole foods, organics, gourmet at a affordable price. Oh, how I still pine for Trader Joe's. Sadly, I have learned to without...except for TJ's enchilada sauce. Luckily many friends have been keeping me stocked up. My friend, Sara, a pilot, who sometimes flies into Trader-lucky cities. Curtis, who travels for work and stops by TJs in Mass. to stock up for his family. Care packages from Tracy and others in TP/SS.  I am fortunate to still have a couple precious bottles left.

As pictured on CookingLight.com

 I use TJ's enchilada sauce in several meals. My family loves enchiladas of any kind. My favorite is chicken with bits of corn, onion, green olive, and red pepper. But the boys really love Tamale Casserole.  Which is fine with me because it is a lot easier and quicker to make than enchiladas. I found the recipe on cookinglight.com and even though it calls for pre-packaged foods, I made it because the picture looked so good. I usually serve it with a black bean salad (see below) and a side of guacamole and sour cream. All in all, I think it is a pretty nutritious meal.  

SIMPLE BLACK BEAN SALAD

Dressing measurements are approximate. Taste it.

1 can of black beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 can (14 oz) hearts of palm, sliced

1 cup cherry tomatoes, halved

2-3 Tbs. finely minced onion

1 clove garlic finely minced

2-3 Tbs. fresh lime juice

2-3 Tbs. extra virgin olive oil

1/2 tsp. cumin powder

1 tsp. honey, if you like

Salt and pepper

Combine beans, corn, palm, and tomatoes in a medium bowl. Whisk together onion through honey in another small bowl. Toss dressing with veggies. Add salt and pepper to taste. Let it marinate for 30 minutes or more for best taste.

OTHER GOOD RECIPES
And, as long as we are talking Mexican food, I have used Rick Bayless' recipe for Poblano Rice many times. Very easy, slightly spicy, wonderful taste.  It goes great with any Mexican-inspired meal. Try it next time your menu goes south of the border.

If you are not fortunate enough to have access to TJ's sauce, please know that I feel your pain. Before I discovered TJ's enchilada sauce, I often made Chicken and Green Olive Enchiladas from Bon Appetit magazine. The recipe calls for a little bittersweet chocolate in the sauce, much like mole sauce. A bit of work, but quite good. And you don't need any jarred sauce.


Or here is a recipe for a quick sauce that is good in a pinch.  It is better than mainstream brands, but not as good as TJ's.  


QUICK ENCHILADA SAUCE
As posted by TubaDave on ChowHound
4 Tbs. oil

4 Tbs. flour

1/2 cup chili powder

4 cups water (I used chicken stock)

1 tsp. oregano

1 tsp. cumin

1 tsp. garlic powder (I used more)

This was a little bitter, which I attribute to the poor quality of my chili powder.  I added:

1-2 tsp. onion powder

1-2 tsp. garlic paste (the tube kind)

1-2 tsp. sugar

Dash of cinnamon

Tomato paste (about half a small can)

Water, a little for thinning

Salt

Heat oil over med heat, add flour, stir and cook for 2-3 minutes (enough to get rid of flour taste). Add chili powder, stir and cook for 2-3 minutes. Slowly add water stirring constantly to prevent lumps. Add herbs. Bring to a nice simmer and allow to cook for 15 to 20 minutes.

I whisked in my additions after it was off the heat. 

Notes on assembling enchiladas: 

• Have your shredded cheese and other fillings ready in little bowls. Pour some warm sauce in a plate. Have another clean plate at the ready for rolling (this is messy).
• Spread a little sauce in the bottom of your 9x13" baking pan to keep the enchiladas from sticking when you serve them.
• Heat up your corn tortillas in a non-stick skillet to make them pliable then dip them in the sauce so both sides are coated.  
• Move the tortilla to your rolling plate; add a little filling. 1 to 1 1/2 Tbs. is all you need along with 1/4 cup of cheese. I like cheddar and jack cheese, but smoked gouda would also be good. 
• Roll it up and place in a baking pan with a little sauce spread along its bottom. Top with more sauce and cheese. Bake 20-30 minutes until heated through and cheese is bubbly.

Maybe this winter I will order an array of dried chiles online and make up a really authentic enchilada sauce to jar up.  I will keep you posted. Hell, if it is good, maybe I will have to start selling it to all the TJ-deprived folks up here in VT.