Teri Mena: The Mailbox

07/09/2014 12:00 AM

07/08/2014 8:44 PM

She and seafood

My wife, Holly, loves seafood. I was wondering if anyone had a recipe for stuffed bell peppers using fish or shellfish instead of ground beef as the main ingredient. Thank you.

– Joe Hughart, Oregon House


Madeline’s enchilada sauce

Prep time: 5 minutes

Cook time: 15 minutes

Makes about 6 cups

Jeff Guro of Sacramento was looking for a brown enchilada sauce recipe like the one served at Pauncho’s (and other related restaurants).

Cindy Coon of Carmichael shares this recipe that she got from her sister Elaine Trevaskis of Jackson who received it from her mother-in-law Madeline of Martel, Calif. With the addition of beef or chicken gravy, this may be the brown enchilada sauce Guro is looking for.


6 tablespoons butter

6 tablespoons flour

3 cloves garlic, minced

3 tablespoons (or more to taste) chili powder

1 teaspoon salt

2 tablespoons cumin

1/2 teaspoon sugar

3 cups water

One 10-ounce (or up to 14.5 ounces) can beef or chicken gravy

One 10-ounce can enchilada sauce


Melt butter in a saucepan over medium heat. Add flour, garlic, chili powder, salt, cumin and sugar. Mix well. Slowly add water. Cook and stir until sauce thickens. Add gravy and enchilada sauce. Stir until well incorporated.

Per 1/3 cup serving: 65 cal.; 1 g pro.; 5 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 12 mg chol.; 369 mg sod.; 1 g fiber; 61 percent calories from fat.


Join the Discussion

The Sacramento Bee is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Terms of Service