Best Ways to use Enchilada Sauce



How Do You Use Green Chile Enchilada Sauce?


Enchilada is great for so much more than just enchiladas (try my Green ChileChicken Enchiladas)! It’s also great for: * Combining with eggs, tortilla chips, and cheese for chilaquiles or migas * Drizzled over tacos * Stirred into sour cream for a creamy-tangy chip dip * Smothering burritos * Mixed into mayo to use as a green chile coleslaw dressing

Can I freeze enchilada sauce?


Yes! It freezes wonderfully and that’s my preferred method of preserving itwhen I make large batches in the summer. If you aren’t making a large batch,consider simply doubling the recipe and saving half for later. I’m a big fanof cooking once and eating twice. To freeze, simple let the mixture cool andstore it in a freezer safe container. Mark the lid and freeze for up to 3months. Thaw in the fridge overnight before using.

How to Make Green Chile Enchilada Sauce – Step by Step Photos


These are the canned green chiles that I used as the base for this sauce. Somebrands are spicy, some are mild (the kind I used are mild).Add two 4oz. cans of green chiles to a blender (with all the liquid in thecan) and purée them until smooth.Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, 1/2 tspgarlic powder, and 1/4 tsp onion powder to a small sauce pot.Cook and stir the oil, flour, and spices over medium heat until they begin tosimmer and bubble. Continue to cook and stir for about one minute to toast theflour and spices.Carefully add 1 cup water…Also add the puréed green chiles.Whisk the ingredients together until smooth, then allow it to come back up toa simmer, stirring occasionally. This should only take a few minutes. Finally,season the finished sauce with 1/2 tsp salt, or to taste.Use the Green Chile Enchilada Sauce immediately on your favorite enchiladas,or refrigerate the sauce up to four days.How to Make Green Chile Enchilada Sauce from ScratchYou can learn how to make green chile enchilada sauce from scratch with thiseasy recipe. Use the sauce for chalupas, burritos and chimichangas too. It caneven be used for dipping chips.Making your own enchilada sauce is quick and easy with so much added flavor byroasting the green chiles first.Use it right away for incredible enchiladas or preserve it in the freezer orin shelf stable jars.Don’t be shy about learning how to roast and peel green chiles. It’s reallyeasy and provides such a great sweet flavor.You will need tomatillos and chiles to make this green enchilada sauce fromscratch.I recently made Green Chicken Enchiladas. I used some purchased greenenchilada sauce but I wanted to try to develop a recipe myself instead. It’salways better when it’s homemade!

Roasted Green Chiles Enchilada Sauce


Cook ModePrevent your screen from going darkTap to leave a star ratingCourse: SauceCuisine: MexicanKeyword: how to make green enchilada sauce from scratch, poblano enchiladasauce, tomatillo enchilada sauce, verde enchilada saucePrep Time: 25 minutesCook Time: 1 hour 10 minutesCooling Time: 30 minutesTotal Time: 2 hours 5 minutesServings: 2 quartsCalories: 695kcalAuthor: Christian GuzmanSave or PrintA delicious, mild Mexican chile verde sauce, perfect for enchiladas or eatenwith tortilla chips. Increase or decrease to your favorite level of spicy heatby changing the peppers.For more information, be sure to check the recipe details in the attached24Bite® post.

Easy Green Chile Enchilada Sauce


A rich and flavorful green chile enchilada sauce that only takes minutes tomake. The perfect compromise between flavor and convenience for busyweeknights.Total Cost: $1.87 recipe / $0.31 servingAuthor: Beth – Budget BytesServings: 6 ¼ cup each * 2 4oz. cans diced green chiles ($1.58) * 2 Tbsp cooking oil ($0.08) * 2 Tbsp all-purpose flour ($0.02) * 1 tsp ground cumin ($0.10) * 1/2 tsp garlic powder ($0.05) * 1/4 tsp onion powder ($0.02) * 1 cup water ($0.00) * 1/2 tsp salt ($0.02) * Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside. * Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices. * Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined. * Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste. * Use the green chile enchilada sauce immediately, or refrigerate up to four days.See how we calculate recipe costs here.* * *Serving: 0.25 cup ・ Calories: 67.35 kcal ・ Carbohydrates: 5.47 g ・ Protein:0.4 g ・ Fat: 4.78 g ・ Sodium: 404.52 mg ・ Fiber: 1.67 gNutritional values are estimates only. See our full nutrition disclaimer here.* * *The equipment section above contains affiliate links to products we use andlove. As an Amazon Associate I earn from qualifying purchases.Scroll down for the step by step photos!

Green Chile Enchilada Sauce


$1.87 recipe / $0.31 servingBudget Bytes » Recipes » Sauce Recipes » Green Chile Enchilada SauceCanned green enchilada sauce is just kind of sad. It’s watery and usually notvery flavorful. Authentic green enchilada sauce is a little bit of a project,involving roasting fresh tomatillos, onions, garlic, and peppers—not somethingI necessarily want to be doing in addition to making the rest of dinner on abusy weeknight. I needed something in between. A rich and flavorful greenenchilada sauce that was still super fast and easy. So I crafted this supereasy Green Chile Enchilada Sauce, based on my Easy Homemade Red EnchiladaSauce, but with a green chile base and a slightly different mix of spices. Ifyou love my red enchilada sauce, I think you’re going to enjoy this one justas much!

What else can I use green enchilada sauce for?


This is one of those magic sauces that is so much more than it appears. Use itas a marinade for chicken and pork chops (I just add a little chicken stock,vegetable stock, or water to thin it out), cook your protein in it for tacos(pressure cooker or slow cooker both work great), or add a little olive oil toit to make a delicious salad dressing. It’s so full of flavor – put it oneverything!”

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