Mexican Fiesta!

Tonight's menu was cheese enchiladas with homemade sauce & Spanish rice. Ever since I've started PLC (pretty little chef) I've been more inspired to step out of my comfort zone and step away from pre-made sauces. Tonight was my first attempt at enchilada sauce and second attempt at Spanish rice. I failed at the rice. I just can't get it to firm up and always seems to come out mushy. It was edible but not perfect. Next time I'm going to cut back on the water. (That's what it says to do when I googled "mushy rice" lol) Now on to the enchilada sauce...I googled "easy enchilada sauce recipe" and found a basic one using water, tomato paste & various seasonings. Followed the directions exact and the first taste was good..but just not "authentic" enough. Hubby's exact words were, "It tastes good but kind of like tomato sauce". Tomato sauce? I was determined to fix this. I live in southern California so as you all may have heard, we have some of the best Mexican food ever! Experiencing authentic Mexican food on a daily basis I needed to give this recipe a more authentic taste. Basically, I just added more water and more seasoning and what did I do? NAILED IT! Unfortunately, I got carried away with excitement on how good the sauce was coming out that I didn't write down exactly how much more water & seasonings I added. With that said...I just can't post the PLC enchilada sauce recipe at this time. My biggest kitchen weakness is that I eye EVERYTHING and need to get in the habit of writing things down vs. relying on my memory. I sort of have a idea of what the extra amounts were but not enough to make it a complete recipe. We have mexican food a lot and since the sauce was such a hit my plan is to make it again in the next few weeks so I can share the amazing-ness with all my PLC fans!