Chicken enchiladas (with Gardein chik’n) and calabacitas. I’d planned to make these before our company came a week ago, so no problem, right?
Enchiladas, in a manner quite peculiar to themselves, require enchilada sauce. Surprising, I admit, but there it is.
I did not remember to buy enchilada sauce. I confess. Also, I did not get the half-and-half for the calabacitas, nor yet the Anaheim pepper I like to use instead of green.
We continue to the tale.
Two cans of tomato puree, a half packet of taco seasoning, white pepper (enough to make me sneeze), dried cilantro, dehydrated garlic, and a bit of salt =/not = enchilada sauce. It didn’t taste Italian, so I think that passes.
The calabacitas though…I had a small can of chopped jalapenos and put that in in place of the missing anaheim pepper. Anaheim peppers are not really hot. Why I always forget that jalapenos are, I will never know.
I put in some cream and almond milk in place of the half-and-half, and plenty of cheese. I tasted the calabacitas. Oops.
In order to eat them, I required large dollops of sour cream. Still made my nose run and my stomach hot (I’m not THAT bad, stop laughing!). So I, of course, had recourse to a small bowl of chocolate brownie ice cream.
All better. *bliss*