GREEN ENCHILADA SAUCE RECIPES

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GREEN ENCHILADA SAUCE RECIPE - FOOD.COM



Green Enchilada Sauce Recipe - Food.com image

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

1 lb tomatillo, washed & cut in halves
2 medium white onions, coarsely chopped
1/4 cup olive oil
4 -6 garlic cloves, smashed
1 1/2 teaspoons cumin
1 tablespoon chili powder
2 cups anaheim chilies, roasted, peeled, seeded and chopped or 4 ounces diced green chilies
3 cups low sodium chicken broth
salt and pepper, to taste

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

GREEN CHILE ENCHILADA CASSEROLE - HOW TO MAKE GREE…



Green Chile Enchilada Casserole - How to Make Gree… image

These enchiladas couldn't be easier: Just layer all the good stuff in a skillet and bake. It's a great and filling meal for your family.

Provided by Ree Drummond

Categories     weeknight meals    dinner    main dish

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 10

2 tbsp.

salted butter

1

onion, diced

1

15-ounce can green enchilada sauce

1

7-ounce can chopped green chiles

1 tbsp.

adobo sauce (from a can of chipotles)

13

corn tortillas

4 c.

freshly grated cheddar or cheddar-jack cheese

1

10-ounce package frozen corn, thawed and patted dry

1

15-ounce can refried beans

Pico de gallo and chopped fresh cilantro, for topping

Steps:

  • 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.

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