Medio Enchilada Sauce

Tim was in the mood for enchiladas and since we were in the grocery store that caters to the Hispanic population I thought it would be a good place to get some enchilada sauce.

  I understood “salsa, roja, and figured ‘medio’ met medium heat.  I always buy ‘medium’ salsa so thought this would be a good choice.  I had not made enchiladas before but I had watched “The Pioneer Cooking Woman’s” show the day before and she had made enchiladas.  I had dvr’d the show so I could replay it and follow her instructions. No problem.  I had the ground beef, the tortillas and my “medio salsa roja sauce”.  I opened the enchilada sauce, added ingredients per the recipe, cooked up the ground beef, assembled the tortillas and then thought I would taste the sauce to see if it needed anything.  Holy Moley!  Mother of fire! Get me water, milk, wine!  What am I going to do?  Tim said, “It can’t be that hot…let me taste it.”  He took a spoonful, looked at me, eyes watering, and said, “What are you going to do?”  I started with adding a can of tomato paste, then tomato sauce, dumped in some salsa (that was the dumbest thing I did since it was “medium salsa”), added some sugar, stared at it for awhile waiting for enlightenment, and finally added a can of tomato soup.  I couldn’t add anything else without pouring it all into another pot.  Decided it was as good as it was going to get.  The filled tortillas went into a casserole, I ladled in the sauce and topped it with as much cheddar cheese as I could get on it.  Here’s the verdict.  Tim said it was the best enchiladas he’s ever had.  I thought they were horrible.  I’m sticking with Taco Bell.