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
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.
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
Equipment
- Stick blender, food processor, or blender
Ingredients
- 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 tablespoons 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
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