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Jun 5, 2010 11:51 PM

Anyone have a good green enchiladas sauce recipe?

I want to make chicken enchiladas tomorrow for the laker game. My red sauce is pretty good, but feeling like a green sauce for some reason.


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  1. I got this from a Hispanic woman that would sell vegetables and fruit out of a truck in a parking lot in Chicago. Boil 1 LBS of tomatillos in 4 cups of water until soft (about 5 min). allow to cool then add cooked tomatillos and 2 cups of the cooking liquid to a blender. Also to the blender add 4 cloves of garlic, ½ bunch of cilantro, ½ a large yellow onion, ½ of a jalapeno (no seeds or veins, more or less can be added) 1 Tsp each of salt and sugar. Blend on high until smooth. Heat a large frying pan with 2 Tbs of lard ( or light tasting oil like vegetable or canola, no olive or strong flavored oil) add the sauce to the frying pan once the fat gets good and hot and simmer for 5-10 minutes.

    4 Replies
    1. re: tecatefil

      Sounds good. Almost sounds like a salsa recipe I make. Just curious, but why do I have to let the tomatillos cool? I'll do it, but I am curious.

      1. re: LuluTheMagnificent

        You have to be very careful when processing hot items in a blender. The safe method is to remove the center cap, and hold a folded towel over the opening, to prevent an eruption.

        1. re: paulj

          Yup, and that's why you let the tomatillos cool.

          1. re: bushwickgirl

            To cool them fast. I chill a cookie sheet while the tomatillos are roasting, then pour them out onto the cookie sheet in a single layer. Should be cool enough to process in about 10 minutes, tops.

    2. I like a green chile sauce. Roast and peel green chiles--Anaheims are generally availabl (I admit I buy frozen hatch chiles). Chop fine and simmer with a chicken stock (I stew a chicken and use the meat for the filling and the broth for the sauce) with cumin, a few chopped tomatillos, salt and pepper. sauteed onion is a variation to begin with. It's done in 10-30 minutes. Add cilantro.

      1 Reply
      1. re: cocktailhour

        My green chile sauce is a lot like yours Cocktailhour, but I use no tomatillos, just Anaheims, a lot of onion and a bit of small diced potato as a filler. I also used crushed coriander seeds instead of cumin in green chile.

      2. Cook about 6 to 8 tomatillos in a pot with some chicken broth and water. 1 white onion and 4 cloves of garlic and 1 serrano chili sauteed. then add white onion, chili, and garlic and 1/2 cup of fresh cilantro to the softened tomatillos. Cook for another 5 minutes to bring the flavors together. Let the tomatillo mixture cool and put it all into a blender, or use the immersion blender to whip into a sauce. Puree until smooth, no chunks.

        Make the enchiladas of your choice. I like to make it with chicken, either poached or roasted. Roll softened corn tortillas with monterey jack cheese, and a little tomatillo sauce, put into a casserole, top it all with more cheese, and salsa. Bake at 350 for 30 minutes. covered in foil. Serve with fresh cilantro, diced white onions, iceberg lettuce, and radishes. Cotjia cheese crumbled over the servings.

        1 Reply
        1. re: chef chicklet

          I ended up doing something very similar to this, except I used brown onion and a jalapeno. It was delicious! Thank you all so much.

          Next time I thinkI will try it from chiles as cocktailhour suggests. Also, stupid question, maybe not, but what if I mix red and green peppers and make a sauce?

          Thanks for the heads up about hot things in the blender. I've been cooking for years and did not know that. I have noticed weird things almost happening when blending hot food.

        2. There's two major types of green enchilada sauces - those made with tomatillos, and those made with green chile. Examples of both are above. If you're looking for New Mexico style enchiladas you'll want to use New Mexico chiles (Anaheims will do in a pinch). In the interior of Mexico most of the green sauces you see are tomatillo based.

          I'm of NM extraction; I sautee some onions and garlic in a little oil, then add green chiles that have been roasted, peeled, and chopped. Maybe a bit of Mexican oregano and /or a little ground cumin, too. Top up with chicken stock and simmer for about 10 minutes, then use the immersion blender to smooth it out a bit. Start with a sauce that's too thick and work your way to the desired consistency - it's easy to add more chicken stock than to reduce the sauce back down to the required thickness.

          Note: This sauce is not just for enchiladas. Cook meat in it, use it to top eggs, ladle a bit onto a cheeseburger - the sky's the limit.

          1 Reply
          1. re: alanbarnes

            Perfecto! Rico y suave! Sorry abut using the term Anaheim, above. Navajos add the potatoes and use mutton.

          2. Some people are saying to boil tomatillos, others to roast them. Wouldn't roasting add more flavor?

            1 Reply
            1. re: bizkat

              Yes, it does, roasting, broiling or even grilling is a more flavorful option to boiling. Those methods add another flavor dimension.