Green Enchilada Sauce Recipes

GREEN SAUCE ENCHILADAS

Steps:

• In a large skillet, saute rice with butter or margarine. Add chicken broth and simmer over low heat for 15 to 20 minutes, or until rice is cooked and tender. Let cool.
• Preheat oven to 350 degrees F (175 degrees C).
• Cube 3/4 pound of the cheese; shred the remaining 1/4 pound cheese and set aside. Combine chicken, 3/4 pound cubed cheese, corn, cooled rice and 1/4 cup sauce in a large bowl. Mix together. Warm tortillas in the microwave for 2 minutes and spread another 1/4 cup sauce in the bottom of a 9x13 inch baking dish.
• Place a little of the chicken mixture on each tortilla and roll up. Place filled tortillas (as many as will fit) in the baking dish. Sprinkle with 1/4 pound shredded cheese and top with any remaining sauce, pouring evenly over all. (Freeze remaining tortillas for future green sauce enchiladas!)
• Bake at 350 degrees F (175 degrees C) for 30 minutes.

GREEN ENCHILADA SAUCE

Steps:

• Roast the peppers: Line a large baking sheet with aluminum foil and place anaheim peppers and jalapeno (if using) on top.
• Set your oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 10 minutes, flipping halfway through, until the skin is blackened and blistered.
• Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
• Pull and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.
• Discard the stems. Make a vertical slit down the middle of the peppers with a knife and remove the seeds and veins. (You can leave them in if you prefer your sauce extra spicy.)
• Blend: Add the roasted peppers, onion, cilantro, garlic, cumin, salt, oregano and a splash of the vegetable broth to a large blender. Blend until completely smooth.
• Heat: Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightly fry for 1 minute, stirring frequently.
• Season: Remove from heat and add the remaining vegetable broth and lime juice. Mix together, taste and season with more salt if necessary.
• Serve: Serve immediately or store in an airtight jar in the refrigerator for up to a week, or freeze for up to 3 months.

GREEN ENCHILADA SAUCE RECIPE

Steps:

• Heat olive oil in a large pot or pan and saute onions and garlic until tender.
• While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers and cilantro the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
• Pout the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
• At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
• The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.

GREEN ENCHILADA SAUCE

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.

GREEN ENCHILADA SAUCE

Steps:

• Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
• Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
• Taste and season with additional salt, pepper and/or cumin if needed.
• Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.

DELICIOUS CHICKEN ENCHILADAS (WITH GREEN SAUCE)

Steps:

• I HAVE TWO WAYS --
• **********The First way**********.
• Preheat oven to 350.
• Shred chicken into a medium sized bowl (This is probably my least favorite thing to do).
• Add Mexican seasoning, salt and pepper, basil, and green chiles to shredded chicken.
• Place oil in a large skillet on medium-high heat.
• Place 3 tortillas on a paper towel, place in microwave for 20 sec.
• Immediately, start putting the chicken mixture into the tortilla, roll up, place in oil.
• Flip over when one side is light brown.
• Remove from skillet, tilt the rolled tortilla to drain excess oil onto paper towel, place in large pan.
• Repeat process until all the chicken is gone.
• Empty the entire Green Sauce on top of the rolled tortillas.
• Sprinkle cheese on top. Cover entire pan. (I like mine SUPER cheesy!).
• Lightly season with mexican seasoning.
• Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.
• *******The Second Way*******.
• This method entirely omits the oil and frying.
• Grease the bottom of the baking pan with Pam.
• Place 8 corn tortillas on the bottom of the pan.
• Place half of the chicken mixture on top of that.
• Pour between 1/4 to 1/2 of the green sauce can onto the mixture.
• Place 8 more tortillas on top.
• Place remaining chicken on top of that.
• Pour rest of the green sauce.
• Cover with cheese and season with Mexican seasoning.
• Bake for 20-30 minutes. Cheese should be bubbling and lightly browned.