Green Tomato Enchilada Sauce combines end of season tomatoes and green chillies to make the perfect chile verde enchilada sauce.

Green Tomato Enchilada Sauce

By Sue Lau | Palatable Pastime

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Green Tomato Enchilada Sauce is my recipe of the day. It is the end of season and pulling the tomatoes off the vine that didn’t make it to ripe juicy red we find ourselves overrun.

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I actually didn’t  have as many  left for the last of the garden this  year as  they have been declining for a bit. Otherwise  I  might have made a huge platter of fried green  tomatoes and enjoyed myself.

But nothing  wrong with throwing what I had into a pan and cooking those down with some green chiles into  an enchilada  sauce. I have been craving Mexican.

Making easy work  of it,   after the puree,  I used  a rotisserie chicken for  my enchilada filling and some cheese on top. Everyone enjoyed.

I did have some chicken left and used that in  some  chicken flautas the next day for lunch. We have still not  bottomed out on Mexican cravings even though my chicken is  used up. I  still have a quart of sauce.

I am thinking  of using  it on  some  pork  shoulder. Yum. I’ll freeze the sauce up in  a ziploc until  I can get to the  store and snag a pork  roast.

Green Tomato Enchilada Sauce

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Green Tomato Enchilada Sauce

Freezer Guacamole

Flautas

Green Tomato Enchilada Sauce

Sue Lau

4.92 from 24 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course Main Dish, sauces

Cuisine Mexican

Servings 2 quarts

Calories 416 kcal

Equipment

• Stick blender, food processor, or blender

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 1 cup chopped white onion
• 2 tablespoons chopped garlic
• 2 pounds chopped green tomatoes
• 2 cups chicken broth (may use vegetable broth)
• 2 teaspoons salt
• 1/4 cup cilantro leaves
• 3 teaspoons ground cumin
• 2 teaspoons black pepper
• 8 ounces canned chopped green chiles (2 small cans)

Instructions

 

Enchilada Sauce

• Saute the onion and garlic in oil in a saucepan until the onions soften.
• Add the remaining ingredients.
• Bring to a boil, then reduce heat and simmer about 25 minutes or until tomatoes are soft.
• Puree with a stick blender, or allow to cool down and puree in a food processor or blender.

How to make enchiladas as shown:

• Take the meat off a rotisserie chicken and shred with your fingers.
• Toss with about a cup of the enchilada sauce.
• Heat about half inch oil in a skillet and briefly fry the corn tortillas a few seconds to soften.
• Fill with meat mix, roll up, and place seam side down in a baking pan that has a layer of sauce in the bottom.
• Top with shredded cheese (cheddar or Oaxaca Mexican melting cheese) and bake at 375F for about 10-15 minutes to melt the cheese.
• This uses about half the sauce (one quart) on a pan of 6-8. You can feel free to make another pan or freeze the rest in a ziploc.
• You can freeze extra chicken, or I used the extra meat rolled into flour tortillas and fried as flautas, which I served with freezer guacamole, sour cream, and salsa.

Notes

From the kitchen of palatable pastime.com

Nutrition

Calories: 416kcalCarbohydrates: 60gProtein: 16gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 5mgSodium: 3707mgPotassium: 2518mgFiber: 14gSugar: 29gVitamin A: 4698IUVitamin C: 296mgCalcium: 508mgIron: 18mg

Keyword green tomatoes, salsa verde

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This recipe has been updated from 10.27.20 to correct a typo in the recipe card.

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