HOME > Chowhound > Home Cooking >
What are you cooking today?
TELL US

Green enchilada sauce?

s
Spencer Sep 1, 2007 11:44 AM

I was buying a can of enchilada sauce(the red kind) and accidently picked up a can of green enchilada sauce. I tasted it and I don't think I would like it on enchiladas. What else can I use it with/on?
Thanks,
Spencer

  1. e
    edgerdemain Sep 3, 2007 08:20 PM

    If you take a look at the 2006 World Champion Green Chili recipe, it uses a 10 oz can of green enchilada sauce as one of the ingredients. Of course, they add a lot more ingredients. You can find the recipe at http://denvergreenchili.com/chiliverd...

    1. d
      drawn Sep 3, 2007 11:08 AM

      Depending on the amount, you could use it to braise some pork or chicken ... green chili sauce makes great taco/enchilada etc filling. Just mix it with some water/stock and add to lightly browned pork or chicken. Simmer until the meat falls off the bone.

      Sure - you could make a scratch braising liquid, but if you've already got it....

      1. foxy fairy Sep 3, 2007 08:58 AM

        It would be excellent in a bean casserole. Cook up some pintos or black beans (a big batch) and when they're done, swirl in some cream cheese and some shredded cheese too, maybe Monterey Jack. Sprinkle in some cumin. Add some sour cream or yogurt if, like me, you believe the creamier the better.

        Then compose your casserole in layers: a layer of the creamy beans, then splash on some of your sauce, then a layer of sauteed zucchini and tomato (could do squash, too, since it's the season).

        You can top this with crunched up tortillas, or a cornbread-y layer, or just some more cheese (bubbly, mmm) and serve with piping hot tortillas on the side for scooping. Mmmmm.

        You could also convert your salsa into a quick dip: toss in blender with sour cream, yogurt, or mayo, or a combination of the three. Excellent for chips or nachos. Could be used in a wrap too. Freshen it up with some cilantro.

        1. crosby_p Sep 3, 2007 05:18 AM

          Pork Pozole in the crockpot...YUMMY!!
          http://www.razzledazzlerecipes.com/po...

          1. DiveFan Sep 3, 2007 12:21 AM

            In addition to the chicken enchiladas or huevos 'rancheros', go for Chilaquiles!
            Consider punching the sauce up with a little chopped white onion, cilantro, and jalapeno or other green chile of your choice. I'd mention lime but that would risk a lightning bolt from our Mexican posters..:-)..
            Next time, make the green sauce yourself. It is absurdly simple since tomatillos don't need long simmering. No additives or fillers to screw up the taste and texture.
            OTOH red chile sauce takes a little planning ahead because of the dried chiles. You Can get dried whole chiles where you are, can't you :-)?
            Sorry to get away from the original topic, but...
            Canned enchilada sauce - bah, humbug!!!

            1 Reply
            1. re: DiveFan
              s
              Spencer Sep 3, 2007 05:11 AM

              "Canned enchilada sauce - bah, humbug!!!"
              I know! I rarely have time to make everything I cook from scratch.
              BTW, I too am a dive fan. Just got my C card last month.
              Spencer

            2. Pylon Sep 1, 2007 05:31 PM

              OK, this is a little odd, but it goes great with soft pretzels. I know, I know, but still....

              I made a batch of enchiladas for a dinner party, and had picked up some fresh baked soft pretzels. I later found my b-in-law dipping chunks into the enchilada pan. He wasn't sure it he was supposed to use the sauce that way, but looked like a good idea at the time. Turned out, he was right. Go figure.

              1. chef chicklet Sep 1, 2007 04:13 PM

                Is it green chili or tomatillos?

                1 Reply
                1. re: chef chicklet
                  chef chicklet Sep 1, 2007 05:12 PM

                  Well either way, pork and green chilie or tomatillo, chimichangas. You can make quick pork with onion, garlic, and oregano diced serranos. Then add the sauce, simmer.
                  Stuff some flour tortillas and then deep fry, when done, add cheese, lettuce and sour cream, salsa, red onion and tomatoes...

                2. revsharkie Sep 1, 2007 04:13 PM

                  Invite some friends over and make two pans of enchiladas, one with the green sauce and one with the regular red.

                  I think green enchilada sauce lends itself more to some fillings than to others. I rather like it with chicken.

                  1 Reply
                  1. re: revsharkie
                    b
                    brucesw Sep 2, 2007 08:37 AM

                    Chicken enchiladas would probably be the most common use. I think these products usually have a recipe on the label or a url to a website with recipes, or google on chicken enchiladas suizas recipes with sour cream or cream cheese.

                    Depending on the brand's thickness it would also be good on eggs. Hatch makes a green huevos rancheros sauce that is basically a slightly thicker, chunkier green enchilada sauce. Maybe add some diced green peppers.

                    You could also make New Mexican-West Texan style stacked enchiladas which are often served with an egg on top.

                  2. b
                    bigjimbray Sep 1, 2007 03:42 PM

                    I would just take it back where you bought and tell them what happened and exchange
                    it for the red.

                    1 Reply
                    1. re: bigjimbray
                      s
                      Spencer Sep 1, 2007 04:05 PM

                      I already opened and tasted it.

                    Show Hidden Posts