On 4/19/2013 7:35 PM, Todd wrote:
> Hi All,
>
> Need some help with my enchilada filling. The Arm
> Candy likes it but I think it tastes off.
>
> I have been using the overcooked chicken from my
> weekly 99:99 chicken broth. (Can I called it "Pulled
> Chicken"?)
>
> So: chicken, black olives, sautéed onions, chimayo
> (New Mexico Red) chili powder, jack cheese.
>
> Doesn't taste right. If you remember Amy's Cheese
> Enchiladas, when you could still eat that kind
> of thing, that is the flavor I am after. If you
> have never tasted Amy's Cheese Enchiladas, the main
> flavor component in the chimayo pepper and a side
> of onion.
>
> What am I doing wrong?
>
> Many thanks,
> -T

I make a red enchilada sauce with tomato puree. I sautee the cooked
chicken with green peppers, onions, garlic and some of the sauce. The
sauce inside helps keep the chicken moist, I think.

I dip the tortillas (I use Mission Carb Balance whole wheat) in the
sauce before stuffing and rolling the enchiladas. Then I put the
enchiladas on a thin layer of sauce and cover with another thin layer of
sauce (tomatoes have carbs, so I watch the sauce) and cover with
shredded jack cheese and heat.

Here's the sauce recipe. You can add your own heat. I don't do heat.




Enchilada Sauce



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
1/2 cup chopped onion
1 large garlic clove -- minced
1 tablespoon flour
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon salt -- or to taste
1 can tomato puree -- (10- 3/4 -ounce)
1 1/4 cups chicken broth

Heat the oil in a skillet. Saute onion and garlic until soft. Add flour
and cook 1 minute, stirring. Add remaining ingredients and simmer,
partly covered, for 15 minutes






--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.