Green Enchilada Sauce Recipes

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CHEESE ENCHILADAS WITH GREEN SAUCE



Cheese Enchiladas with Green Sauce image

For a crisp bite that's one notch hotter than a jalapeno, substitute part of the green chiles with two diced fresh serranos. -Mickey Turner, Grants Pass, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 19

1 package (6 ounces) fresh baby spinach
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup half-and-half cream
1 cup 2% milk
1 can (4 ounces) chopped green chiles, drained
3 green onions, chopped
1/3 cup minced fresh cilantro
1 large garlic clove, minced
1-3/4 teaspoons ground cumin
1-1/2 teaspoons ground coriander
1/4 teaspoon crushed red pepper flakes
1/2 cup reduced-fat sour cream
ENCHILADAS:
2-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey Jack cheese
1/2 cup finely chopped onion
1 tablespoon minced fresh cilantro
12 corn tortillas (6 inches), warmed

Steps:

  • In a large nonstick skillet, saute spinach until wilted. Drain and remove. In same pan, melt butter. Stir in flour until smooth; gradually add cream and milk. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. , Stir in chiles, green onions, cilantro, garlic, spices and spinach. Remove from heat; cool slightly. Transfer to a food processor; cover and process until pureed. Stir in sour cream; set aside. , Preheat oven to 375°. In a large bowl, combine cheeses; set aside 1 cup for topping. Add onion and cilantro to remaining cheese mixture; toss to combine. Place about 1/4 cup cheese-onion mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish., Pour sauce over top. Sprinkle with reserved cheese mixture. Bake, uncovered, until heated through, 25-30 minutes.

Nutrition Facts : Calories 533 calories, Fat 32g fat (21g saturated fat), Cholesterol 110mg cholesterol, Sodium 687mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 5g fiber), Protein 26g protein.

GREEN ENCHILADA SAUCE



Green Enchilada Sauce 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.

Provided by Chef_Lanfear

Categories     Sauces

Time 30m

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, Fat 10.9, SaturatedFat 1.6, Sodium 65, Carbohydrate 15.6, Fiber 3.4, Sugar 7.4, Protein 4.9

ADDICTIVE GREEN ENCHILADAS



Addictive Green Enchiladas image

The cream cheese is the star in these enchiladas... I've never met a person who didn't enjoy these and they are so simple to put together. You can cook your chicken breasts for these anyway you want... I recommend putting a chili powder/garlic rub on them and baking them. You can also boil them in water and garlic salt, but the baking produces tender, flavorful chicken! Toss in some red pepper flakes to the chicken/cheese mixture for some heat!! Can't beat it! Recently I didn't have a can of the green sauce on hand, and had a crisper full of tomatillos! I made Recipe #51630 and WOW it was super. It takes of course a little more work and effort but it was really good. If you like tomatillos, give it a try when you have some extra time on hand.

Provided by MelvinsWifey

Categories     Chicken Breast

Time 1h

Yield 10 serving(s)

Number Of Ingredients 7

1 1/2 lbs chicken breasts, cooked and shredded
4 ounces diced green chilies
8 ounces cream cheese, softened
1/2 cup onion, diced (saute first if you want a less crunchy onion)
3 cups green enchilada sauce (1 large can, divided, or Tomatillo Sauce)
12 -14 white corn tortillas (small size)
8 ounces cheese, shredded (jack, queso, or any mexican type cheese works)

Steps:

  • Preheat oven to 350.
  • Pour 2 tablespoons green enchilada sauce into the bottom of a 13x9 glass baking dish.
  • In large bowl, mix shredded chicken, green chilis, cream cheese, onions, 1/2 cup shredded cheese, and 2 tablespoons of the green enchilada sauce.
  • Spoon mixture evenly into corn tortillas and roll up.
  • Line up tortillas, touching each other, fitting as many tortillas as you can (but not on top of eachother.).
  • Pour remaining enchilada sauce over rolled tortillas.
  • Sprinkle remaining shredded cheese over sauce and cover the 13x9 with foil.
  • Bake in a 350 degree preheated oven for 40 minutes.
  • Remove from oven and let sit at room temp for 10 minutes before serving.

GREEN SAUCE ENCHILADAS



Green Sauce Enchiladas image

These are the best chicken enchiladas you will ever have! I created this recipe one day by accident, and it's now a family favorite. Try it, you won't be disappointed!

Provided by smooch

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 8

Number Of Ingredients 8

1 tablespoon butter
1 cup white rice
1 (14.5 ounce) can chicken broth
3 boneless chicken breast halves, boiled and cubed
1 pound Monterey Jack cheese
1 (11 ounce) can sweet corn, drained
1 (24 ounce) jar green enchilada sauce
24 (6 inch) corn tortillas

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.

Nutrition Facts : Calories 647.1 calories, Carbohydrate 64.1 g, Cholesterol 100.9 mg, Fat 29.4 g, Fiber 7.2 g, Protein 33.3 g, SaturatedFat 15.9 g, Sodium 499.6 mg, Sugar 2.9 g

TURKEY ENCHILADAS VERDES



Turkey Enchiladas Verdes image

Planning a fiesta night? These authentic-tasting enchiladas in spicy green sauce will please the whole family and you'll be thankful for turkey leftovers. -Karyn Power, Arlington, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 16 servings.

Number Of Ingredients 14

32 corn tortillas (6 inches)
1/3 cup plus 1 tablespoon canola oil, divided
1 medium onion, chopped
3 cups cubed cooked turkey
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 tablespoon chopped pickled jalapeno slices
1 envelope taco seasoning
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 cans (10 ounces each) green enchilada sauce
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups shredded Monterey Jack cheese, divided
Optional: Sour cream, chopped tomato, chopped cilantro and additional pickled jalapeno slices

Steps:

  • In a large skillet, fry tortillas in batches, using 1/3 cup oil, for 5 seconds on each side or until golden. Drain on paper towels., In the same skillet, saute onion in remaining oil until tender. Stir in the turkey, tomatoes, jalapenos, taco seasoning, cumin, oregano and basil; heat through. , Combine enchilada sauce and soup. Spread 1/2 cup mixture into each of two 13x9-in. baking dishes. Place 2 tablespoons turkey mixture down the center of each tortilla; top with 1 tablespoon cheese. Roll up and place seam side down in prepared dishes. Pour remaining sauce over the top. , Cover and bake at 350° for 25-30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Garnish with desired toppings.

Nutrition Facts : Calories 350 calories, Fat 17g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 906mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

ENCHILADA SAUCE



Enchilada Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 35m

Yield 3 cups

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup finely chopped red bell peppers
1/4 cup finely chopped onions
1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube
Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes.
  • Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!)
  • The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

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