Quote:
Originally Posted by Julie Bove[_2_]
I made two enchilada casseroles yesterday. I did screw up some time back
and bought a can of diced jalapenos, thinking they were chiles. I put those
in my husband's. His had chicken, cheese and sour cream on top. No
complaints other than that he had the same thing two nights in a row.
I used the same sauce on both. Albertson's brand, mild. Vegetarian refried
beans in mine. Both had green peppers and white onions on top and I put a
can of chiles in mine. Mild chiles. I just checked the can. I feared that
it might be too mild for me and came close to putting some green Tabasco
sauce on it. Good thing I did not! There is some kind of heat in here and
it's a bit too much for me. I am eating it but I am feeling it!
I have another can of those chiles in there. But I am not sure I will buy
that same enchilada sauce again. And I might just use the chiles in
whatever I make for husband because he likes the heat! I can take a little
heat but this is overwhelming!
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Never bumped into any canned green chiles which would light a person up too much..what brand were those? My Little Bride makes an excellent version of beef..cheese and onion rolled up models using McCormick Brand dry enchilada sauce in the packet made according to package directions..along with one regular sized can of Old El Paso brand medium hot Enchilada sauce in the can. The middles are fillled with a 50/50 mix of Velveeta plugs and shredded Extra Sharp cheddar along with fine minced onions. The sauce goes gets mixed with about a pound of browned up ground chuck..which is dumped on top and covered with whatever cheese happens to be left. We do the rice and beans on the side. Haven't played around too much with the red sauces and chicken. Might work..lol.