| Me |
I 'm looking for something lighter than the water, cumin, chili powder,
garlic powder stuff I use for beef ? Any compatible cream sauces?
Me
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| Hope |
On Thu, 26 May 2005 19:58:51 -0700, "Me" <me@acmewidgets.com> wrote:
>I 'm looking for something lighter than the water, cumin, chili powder,
>garlic powder stuff I use for beef ? Any compatible cream sauces?
>Me
>
My aunt's chicken enchiladas were and still are my favourite food of
all time (relax she's in and from Colorado USA, not Australia :-) ).
She taught me to make them last year when she visited and the sauce
was so simple: Just chicken stock thickened with flour (not
cornstarch- more for colour than taste as far as she could explain to
me). A large 600 ml carton of sour cream or two stirred through
after the thickening of the sauce. Salt maybe, but no other
seasonings in the sauce. DELICIOUS.
Hope
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| aem |
Me wrote:
> I 'm looking for something lighter than the water, cumin, chili powder,
> garlic powder stuff I use for beef ? Any compatible cream sauces?
> Me
This is not enchiladas, but it is chicken and a cream-type sauce.
Chicken Salsa Verde
4 boned and skinned chicken breast halves
2 Tablespoons vegetable oil
2 tablespoons butter
1/4 cup hot green chili salsa (such as Mrs. Renfro's)
1 cup sour cream
parmesan cheese
Cut the chicken into strips; saute until lightly brown. Stir in salsa
and sour cream and cook on very low heat for about 10 minutes. Serve
with parmesan to individual taste.
If you like this, a variant is to use part of a small can of chipotles
in adobo sauce instead of the green chili salsa. -aem
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| sf |
On Thu, 26 May 2005 19:58:51 -0700, Me wrote:
> I 'm looking for something lighter than the water, cumin, chili powder,
> garlic powder stuff I use for beef ? Any compatible cream sauces?
> Me
>
I like a verde sauce with chicken, but my daugther make chicken
enchiladas with chili colorado. She got the recipe from Cooking Light
a couple of years ago - so you might be able to search their wb site
to find it.
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