Ann T (and others) extra enchilada sauce

11 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

Sort by:Oldest

Comments (3)

sushipup1
11 years ago
Eggs. Huevos rancheros: fried torilla, beans, cheese, eggs, sauce.
ann_t
11 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.
Related Discussions
canning enchilada sauce without tomatoes
Q
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 :-(
...See More
Enchilada Sauce Recipe
Q
Comments (5)
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
...See More
T&T Enchilada Sauce Recipe
Q
Comments (16)
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
...See More
Ann T's Stacked Enchiladas
Q
Comments (13)
petra, I'm a hot pepper wuss myself, although Elery loves them. This green sauce is more lime and tomatillo than hot pepper and the cheese moderates the heat nicely too. Lars, I like to keep bean dip on hand too, but Elery finds that it makes a good snack in the evening, so before I know it, it's gone! My habanero plants are doing well, but it's very nearly a miracle if any of them ripen before frost here. KatieC, I'd get twice as many tomatillos if I'd actually cover them or put them in a hoop house, my season is just barely long enough for the husks to fill..... Cathy, I always cooked when I travelled, although I don't travel nearly as much as you do. I can only eat out just so much, then I need to cook something, even if it's just eggs. Annie
...See More
Lars
11 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.

Related Stories

FUN HOUZZ Don’t Be a Stickybeak — and Other Home-Related Lingo From Abroad

By Mitchell Parker

Need to hire a contractor or buy a certain piece of furniture in the U.K. or Australia? Keep this guide at hand

Full Story

407

FUN HOUZZ 10 Things People Really Don’t Want in Their Homes

By Mitchell Parker

No love lost over fluorescent lights? No shocker there. But some of these other hated items may surprise you

Full Story

258

LIFE 8 Ways to Make an Extra-Full Nest Work Happily

By Laura Gaskill

If multiple generations or extended family shares your home, these strategies can help you keep the peace

Full Story

REMODELING GUIDES How to Dig Down for Extra Living Space

By Ventana Construction LLC

No room for a ground-level addition? See if a finished basement is a good idea for you

Full Story

LIVING ROOMS A Little Something Extra for Your Fireplace

By Tiffany Carboni

Warm up your fireplace and mantel with color, sparkle, shine — or something unexpected

Full Story

KITCHEN DESIGN Kitchen Tip: Extra Storage Above the Stove

By Vanessa Brunner

Stainless steel shelf creates handy storage and a cute kitchen display

Full Story

KITCHEN DESIGN Kitchen of the Week: Historic Queen Anne Renovation

By Vanessa Brunner

Reclaimed 120-year-old shelving, soft materials and space-saving storage turned this outdated kitchen into a beautiful, functional space

Full Story

HOUZZ TOURS Houzz Tour: Lovingly Resurrecting a Historic Queen Anne

By Mitchell Parker

Dedication and a keen eye turn a neglected eyesore into the jewel of its Atlanta neighborhood

Full Story

418

LIFE How to Handle Inherited Things You Don’t Really Want

By Jennifer Ott Design

Whether you’ve inherited a large collection of items or a single bulky piece of furniture, it’s OK to let it go if you don’t need or want it

Full Story

161

HOME TECH 3 Kitchen Contraptions You Won’t Believe

By Mike Elgan

Pizza hot from the printer, anyone? These cooking gadgets harness imagination and high tech — and have price tags to match

Full Story

Ann T (and others) extra enchilada sauce

Comments (3)

sushipup1

ann_t

Related Discussions

Lars

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US