On 04/20/2013 08:51 AM, Janet Wilder wrote:
> 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

Thank you! I am missing the tomato puree. Also the last time
I only had purple onions available. Should probably switch to
white.

"Green Peppers"? Can you narrow that down a little?

Do you have a trick on how to turn tomatoes into "puree"?
Cook them a lot?

-T