Ann T (and others) extra enchilada sauce

14 years ago

I made your chicken enchilada with green sauce, and I have leftover sauce. What would you suggest I put it on? It is good, but I only had so much chicken.

-Rob

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Comments (3)

sushipup1
14 years ago
Eggs. Huevos rancheros: fried torilla, beans, cheese, eggs, sauce.
User
14 years ago
You could pour it over stacked Enchiladas.

Home Cookin Chapter: Recipes From Thibeault's Table

Stacked Enchiladas
==================
Source: Southwest Cookbook

Vegetable oil for frying
12 corn tortillas (6 inches)
1-1/2 cups (12 fl ounces) chileen Chili Sauce (recipe on page 195)
2 cups (8 ounces) grated Monterey Jack or Cheddar Cheese
3/4 cup finely chopped onion

Preheat oven to 350Ã¯Â¿Â½F. Pour vegetable oil into a medium , heavy skilled to depth of 1/2 inch. Heat the oil over medium high heat to 375Ã¯Â¿Â½F, or until a strip of tortilla browns in 60 seconds. Soften the tortillas, one at a time, for about 5 seconds per side in the hot oil and drain on paper towels.

Heat the green chili sauce in a shallow pan and dip each softened tortilla into the sauce. Place 1 coated tortilla on an oven proof plate and top with 1 tablespoons green cili sauce, 2 tablespoons grated cheese and 1 tablespoon chopped onion; repeat twice so that 1 serving contains 3 layered tortillas. Repeat with the remaining ingredients to make 4 tortilla stacks. Bake the stacks for 3 to 5 minutes, or until the cheese melts.

NOTE: Add cooked chicken and or pinto or black beans between layers.

Green Chili Sauce

1 Jalapeno chili seeded and diced
1 garlic clove crushed
1/4 cup chopped green onions
4 tomatillos, husked and diced (or use canned)
1-1/2 cups chicken stock
2 new Mexico green or Anaheim chilies, roasted, peeled, cored, seeded and diced.
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon heavy cream
Salt and freshly ground pepper to taste

In a medium saucepan, place the jalapeno , garlic, green onions, tomatillos and chicken stock. Bring to a boil over medium-high heat' reduce heat and simmer until theliquid is reduced to about 1 cup about 15 to 20 minutes.

Pour the chicken stock misture into a blender or food processor. Add the Anaheim chilies, cilantrol and lime juice; puree until smooth. Add salt and pepper. Add the cream and mix again. Serve warm. Keep 1 to 2 days refrigerated.
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canning enchilada sauce without tomatoes
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Comments (3)
I'm assuming you meant a "roux" of flour (or some other type of thickener) and butter/shortening. Current guidelines do not recommend using either of those two ingredients in canning unless it is a tested recipe. There would be no way to know a processing time to insure the sauce would be safe to consume. Depending on your recipe, it may freeze well as an alternative method. P.S. I know that's not the answer you wanted - sorry :-(
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LeesaÂs Enchilada Sauce 1 cookie sheet covered with foil full of halved cored tomatoes Plus 1 onion quartered Add 6-8 whole large Anaheim chiliÂs Drizzle all with olive oil and salt and pepper Roast at 450 for approx 1 hour. Turn chiliÂs before they burn too much. They need to blister so they can be peeled. When tomatoes have roasted add them and the onion to a stock pot or blender. Use either a stick blender to puree or blend in the blender. Then add peeled chopped roasted Anaheim chiliÂs. (In a batch of two trays of tomatoes I used about 1 cup of roasted chopped peppers) Add 1 tablespoon ground cumin, 1 tablespoon minced garlic and 2 tablespoons of canning salt for every cookie sheet of tomatoes Bring to a boil and then jar and pressure cook pints at 10 lbs for 45 minutes and quarts for 60 minutes at 10 pounds. I based this recipe on Katie's roasted tomato sauce and annie's salsa. Kind of a mix of both plus a little extra spices. Katie's recipe has no extra acid added to it. I think it tastes wonderful and it was a great way to use the many extra tomatoes that I had last year and it was easy since I didn't have to stand over a hot stove and peel anything. Of course you still have to peel the chilis but if you don't have them just buy them already canned and ad the when you are ready to use the sauce. You could also just can regular tomato sauce and add the spices and chilis when you get ready to use it. I usually warm up my sauce anyway to make enchiladas. Think we are going to have to enchiladas this week - You can also use the Ball green tomatilla salsa recipe to make a green chile/enchilada sauce. I make the recipe like they do and then after I have half the batch canned I puree the other half and can it for green sauce - my cousin also uses half a jar of it in her chicken tortilla soup. Nummy! Good luck - Leesa
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help adapting enchilada sauce recipe
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To answer the first question about olive oil, I'm not sure what purpose it serves (except the tongue) but I would suggest adding it after opening if it is for the taste. It would spend less time this way floating on top of the contents of your jar and would eliminate the rancid issue (added at time of use). Oils also make jars harder to get a good seal on them. On the other hand, if you have a recipe that calls for browning of meat, I see no reason not to use lard. It is an animal fat and there is no prohibition on animal fat - hey, all the meat we can is full of it. In fact, most complain of canning chicken breasts and pork loin because the resultant meat contains too little fat and it is too dry. Pork shoulders are preferred because they contain more animal fat and are thus more moist when opened. Just a thought. By the way, if in filling your jars that you do splash some oily broth on the sealing surface of the jar, wipe it off with a clean paper towel with a little vinegar on it - it should wipe much cleaner (grease free) than simply wiping with a dry paper towel. Jim in So. Calif.
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I freeze Ann's Green Chili Sauce all the time. It's super easy and makes quite a bit. I was watching to see if Teresa would post her recipe but since she hasn't I hope she doesn't mind if I do. It also freezes well. Texas Red Enchilada Sauce Posted by TeresaNC 2 TB butter or margarine 2 TB flour 5 t. red chili powder - plain ground red chile, not a blend with garlic, oregano, etc. 1 1/2 t. ground cumin 2 t. garlic powder 6 oz. tomato paste 2 1/4 cups water salt and pepper Teresa's note: instead of the tomato paste and water, I used about 3 cups of crushed tomatoes because I was making pizza sauce at the same time and had opened a huge can of crushed tomatoes Melt butter/margarine in a sauce pan. Make a roux by browning flour in melted butter. Add spices and paste; stir until well blended into roux. Add water gradually, stirring constantly. Heat until boiling. Simmer and stir until desired thickness is achieved. Taste often and adjust spices as needed. Use immediately for a pan of enchiladas or cool, package, label and freeze. Linda
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Lars
14 years ago
You can serve it just over plain rice as well or use it as a dip for tortilla chips. Helene's suggestions are good also.

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Ann T (and others) extra enchilada sauce

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sushipup1

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