On the menu:
Chicken Enchiladas with red sauce for dinner, thanks to one of my favorite real-life food blog, Annie's Eats.
My only gripe was that I did not have enough canned tomato sauce so I combined my little 8 oz. can with a 15 oz. can of store bought Enchilada Sauce. Las Palmas brand makes a great Verde, but I was less than impressed with their red. It was bitter and a little "gritty." Also, Annie's recipe calls for 3 Tbsp. of chile powder and 2 tsp. of cumin. After adding it into the sauce pan, I was really regretting it; 3 Tbsp was far too much. I could smell it overpower all the other ingredients immediately. The finish product was again a sauce that was a bit overpowering to the green chiles and onion that I normally love to taste. I added a can of Cream of Chicken Soup to the sauce as well as a 1/4 cup of cream. (I should have added more like 1/2 cup or more. Next time I will definitely cut that down the chile powder to 1-2 tbsp at most. Albeit I wasn't able to follow the recipe to a T, so I'm willing to make them again. They were still good, just not great. And that just isn't acceptable.
Result? Cookies were cakey, and a tad dry. I recommend taking them out of the oven earlier than later, to prevent them from getting too stiff after cooling. I really enjoyed how the cookie calls for Kosher salt though, which has a much more course texture than your run-of-the-mill table salt. This adds a distinct crunch and a very definitive salty to sweet ratio to the brown and granulated sugars. They're definitely a must try if you're into the whole chocolate covered pretzel/ potato chip craze. Oh, and don't forget the milk...
