Sandra's Enchilada Sauce
Ingredients
2 TB chili powder (to taste)
2-4 slices jarred jalapeño peppers
1 onion, quartered
1 clove garlic
300g passata (tomato sauce)
1 tsp salt
1 tsp oregano
1 tsp cumin
1 tsp sugar
1/8 tsp black pepper
3 cups chicken broth
1 cup plus 4 TB half and half (half milk half double cream)
2 TB corn flour (corn starch to the Yanks)
Method
Blend all the ingredients [except broth, half and half, and corn flour] in a blender until liquified. Fry the resulting paste in a large frying pan with 2 TB olive oil for about 10 minutes, stirring quite frequently. Add 3 cups chicken broth and 1 cup half and half, and bring to a simmer. Combine the corn flour and 4 TB half and half into a smooth paste and add slowly to the sauce, mixing well. Simmer until thickened.
This should be enough for 10-12 enchiladas.
One sauce batch = 10 enchiladas
One batch = 1 cup (uncooked) brown rice
One batch = 350-400g chicken breast
One batch = 400g cheddar cheese
One batch = 2.5 tins black beans
One batch = 10 tortillas
2 TB chili powder (to taste)
2-4 slices jarred jalapeño peppers
1 onion, quartered
1 clove garlic
300g passata (tomato sauce)
1 tsp salt
1 tsp oregano
1 tsp cumin
1 tsp sugar
1/8 tsp black pepper
3 cups chicken broth
1 cup plus 4 TB half and half (half milk half double cream)
2 TB corn flour (corn starch to the Yanks)
Method
Blend all the ingredients [except broth, half and half, and corn flour] in a blender until liquified. Fry the resulting paste in a large frying pan with 2 TB olive oil for about 10 minutes, stirring quite frequently. Add 3 cups chicken broth and 1 cup half and half, and bring to a simmer. Combine the corn flour and 4 TB half and half into a smooth paste and add slowly to the sauce, mixing well. Simmer until thickened.
This should be enough for 10-12 enchiladas.
One sauce batch = 10 enchiladas
One batch = 1 cup (uncooked) brown rice
One batch = 350-400g chicken breast
One batch = 400g cheddar cheese
One batch = 2.5 tins black beans
One batch = 10 tortillas