GREEN ENCHILADA SAUCE RECIPE - FOOD.COM
Great mild sauce. Primarily used on enchiladas but may be used in any Mexican Dish calling for a green sauce. It goes especially well with pulled pork.
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
- Add the broth,tomatillos, cumin, chili powder and green chilies and bring to a boil.
- Reduce heat to a simmer and cover. Continue cooking until the tomatillos are soft.
- Cool until room temperature.
- Using a blender of food processer, blend until smooth.
Nutrition Facts : Calories 166.3, FatContent 10.9, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 65, CarbohydrateContent 15.6, FiberContent 3.4, SugarContent 7.4, ProteinContent 4.9
WHITE CHICKEN ENCHILADAS WITH GREEN CHILE SOUR CREAM SAUC…
Chicken, green chilies and cheese, rolled in floured tortillas and smothered in a creamy homemade sauce.
Provided by Danelle
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
- Mix the chicken together with 1 cup of the cheese.
- Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
- In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
- Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
- Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
- Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
- Bake for 20 to 25 minutes or until golden and bubbly.
- Sprinkle with cilantro just before serving.
Nutrition Facts : Calories 440 calories, CarbohydrateContent 28 grams carbohydrates, CholesterolContent 92 milligrams cholesterol, FatContent 28 grams fat, FiberContent 2 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 13 grams saturated fat, ServingSize 1, SodiumContent 727 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 11 grams unsaturated fat
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GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREE…
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category weeknight meals, dinner, main dish
- Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.
GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREE…
From thepioneerwoman.com
Reviews 4.3
Total Time 1 hours 10 minutes
Category weeknight meals, dinner, main dish
- Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium-low heat. Add the onion and cook until golden brown, 8 minutes. Remove the skillet from the heat and stir in the enchilada sauce, green chiles, and adobo sauce. Remove all but 2 tablespoons of the sauce to a bowl and reserve. Cover the sauce in the skillet with 4 tortillas so that they overlap slightly in the center and come up the sides a little. Top the tortillas with 1¼ cups cheese and half of the corn. Dollop half of the refried beans on top and drizzle with
½ cup of the reserved green sauce. Add 4 more tortillas and repeat the layering process with 1¼ cups cheese, the remaining corn, the remaining beans, and ½ cup green sauce. Top with the remaining 5 tortillas and the remaining green sauce and cheese. Cover the skillet with foil and bake until hot and bubbly, about 35 minutes. Remove the foil and bake until set, another 10 minutes. Let stand about 10 minutes before serving. Top with pico de gallo and cilantro.
SHRIMP ENCHILADAS WITH GREEN SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 60 minutes
Category Dinner
Cuisine North America, Mexican
Calories 479 calories per serving
- Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.
PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 10 minutes
Category Sauce
Cuisine Latin
Calories 22 kcal per serving
- Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.
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