Green enchilada sauce

Today is my son’s 15th birthday and he had asked me to make chicken enchiladas.  I know his favorite chicken enchiladas are those with green sauce.   So I made green sauce, and wanted to share the recipe with my blogging friends, but also save it here on my blog so that I remember exactly what I did for next time.  This was DEFINITELY the best one I’ve made so far 🙂

Green Enchilada Sauce

by Lori4squaremom

  • 1 large can tomatillos (29 oz I think?), drained
  • 1/2 cup cilantro leaves
  • 5 cloves garlic, crushed
  • small onion, diced
  • 3 roasted and peeled poblano peppers
  • 2 7 oz cans diced green chiles
  • salt to taste

Puree all of the above ingredients in blender to a sauce like consistency.  If you would like a smoky flavor, you can certainly add a tablespoon of cumin.  I liked the fresh flavors of this.

(This was enough to make 2 pans of enchiladas, you can freeze your leftovers)

To make the chicken enchiladas, I roasted the chicken and shredded it.  Seasoned with salt & pepper.   I warm up the corn tortillas in the microwave to soften them, place the chicken all the way across the tortilla on one end and roll up.  Place in baking pan, pour sauce over them to cover, cover pan with foil and bake at 375 degrees for 30 minutes.  Remove foil, sprinkle with cheese (I used monterey jack) and let bake for another 7-10 minutes.   Remove from oven and let stand for 5-10 minutes until serving.

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1 Response to Green enchilada sauce

  1. Kathi Hudson says:

    That sounds good. I didn’t know you could buy whole(?) canned tomatillos. We grow our own in the garden and make our own green enchilada sauce and once you’ve had it, it’s sure hard to go back to canned enchilada sauce! Might have to try your recipe too.

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