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 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
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