On 04/20/2013 06:57 PM, Janet Wilder wrote:
> 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.

The ones I looked at have sugar added and are a bit carbie.
Do you have a favorite low carb brand?