On 4/20/2013 4:57 PM, Todd wrote:
> 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?
Sweet green bell peppers.
>
> Do you have a trick on how to turn tomatoes into "puree"?
> Cook them a lot?


I buy tomato puree in a can at the grocery store.


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