Green Enchilada Sauce

Seth made this tonight, gourmet,  I know! It was delicious. It makes a ton so we froze the left overs for future use. 

Green Enchilada Sauce (Kate’s Knockoff Cafe Rio Recipe)
Recipe by Our Best Bites

2-3 Tbsp. extra-virgin olive oil
1 large onion, minced
5-6 cloves garlic, minced or pressed
2 green peppers, chopped
1-2 jalapenos, seeded and membranes removed if desired (and I desire. Always.)
1 1/2 lb. tomatillos, husked and quartered or halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp. Kosher salt
1/4 tsp. black pepper
1 1/2 tsp. cumin
4 c. chicken broth
2-3 Tbsp. sugar (optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.)

In a large saucepan or stock pot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.

While onions are sauteeing, combine tomatillos, green peppers, jalapeno peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lotfaster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

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Chicken Enchiladas by Campbell's Kitchen
I made these last night and they were delicious! They have more of that cream of chicken soup flavor. I would add more sour cream next time because the soup flavor was a little strong, just my personal opinion. But I loved them and they were easy to make! 

Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Servings: 4

"Chopped chicken, green chiles and a flavorful sauce made from sour cream, onion, chili powder and Campbell's® Condensed Cream of Chicken Soup are wrapped in tender tortillas and baked with more sauce and shredded Cheddar cheese for a delicious Southwestern-style dish."

INGREDIENTS:

1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 tablespoon butter or margarine 1 medium onion, chopped 1 teaspoon chili powder

2 cups chopped cooked chicken or turkey 1 (4 ounce) can chopped green chilies 8 (8 inch) flour tortillas, warmed 1 cup shredded Cheddar cheese or Monterey Jack cheese

DIRECTIONS:

1.	Mix soup and sour cream. Heat butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tablespoons soup mixture.
2.	Spread 1/2 cup soup mixture in 2-quart shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. Spoon remaining soup mixture on top. Sprinkle with cheese. Bake at 350 degrees F for 25 minutes or until hot.

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Vegetarian Enchiladas

We have plenty of Enchilada recipes on this blog, but you must try these vegetarian enchiladas! My family is trying to cut back on meat, and these are surprisingly delicious and completely nutritious! They're delicious with spanish rice as a side.

Vegetarian Enchiladas

Beth Blackwelder

2 Tbs. olive oil

2 tsp. ground cumin

1/4 cup flour

1/4 cup tomato paste

14.5 oz. can vegetable broth

salt & pepper

3 cups (12 oz.) grated pepper jack cheese

15 oz. can black beans, rinsed and drained

1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 can of corn kernels, drained (I like to use frozen, thawed corn for a fresher taste)

6 green onions, thinly sliced

16 corn tortillas (6" size)

1. Make sauce in medium sauce pan. Heat oil, add 1 tsp. cumin, flour, and tomato paste. Cook, whisking 1 minute. Whisk in broth and 3/4 cup water. Bring to a boil. Reduce to a simmer and cook until slightly thickened--5-8 min., salt & pepper. Set aside.

2. Make filling in a large bowl. Combine 2 cups cheese, beans, corn, spinach, half of green onions, 1 tsp. cumin, salt & pepper

3. Pre-heat oven to 400. Lightly oil baking dishes. Set aside. Stack tortillas and wrap in damp paper towels. Microwave on high 1 minute. Top each tortilla with 1/3 cup filling. Roll up tightly and arrange in pans. Pour sauce over and sprinkle with 1 cup cheese.

4. Bake uncovered until hot and bubbly, 15-20 minutes. Cool 5 min. Garnish with green onions.

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