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Janet Wilder[_1_] Janet Wilder[_1_] is offline
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Default Need Enchilada filling help

On 4/20/2013 10:38 PM, Todd wrote:
> 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?
>


The brand I use is from HEB, a Texas grocery chain. It contains tomato
and salt, nothing else. The entire can contains 42 grams of carbs. The
enchiladas I make use about half of that amount and the tortillas are
very low carb.

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