GREEN ENCHILADA SAUCE RECIPE RECIPES
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
THE BEST HOMEMADE ENCHILADA SAUCE RECIPE
This is hands down, The Best Enchilada Sauce Recipe ever! You'll never buy canned again!
Provided by Gina
Categories Dinner
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 16
Number Of Ingredients 9
Steps:
- Heat a saucepan over medium heat, add the oil and garlic; sauté until golden, about 1 minute. Add the chicken broth, tomato sauce, chipotle chiles, hot chili powder, cumin and salt and pepper, to taste. Bring to a boil then reduce the heat to low and simmer, uncovered for 7-10 minutes. Set aside until ready to use. Makes 4 cups.
Nutrition Facts : ServingSize 1 /4 cup, Calories 21 kcal, CarbohydrateContent 4 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 355 mg, FiberContent 1 g, SugarContent 2 g
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- 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.
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