Green Sauce for Chilaquiles or Enchiladas
Green Sauce for Chilaquiles or Enchiladas

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, green sauce for chilaquiles or enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Green Sauce for Chilaquiles or Enchiladas is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Green Sauce for Chilaquiles or Enchiladas is something that I’ve loved my whole life. They’re fine and they look fantastic.

It's ultra-delicious, easy to make, and perfect for enchiladas verdes and other Mexican faves. For example, I love mixing it into migas and chilaquiles and huevos rancheros for breakfast. Or drizzling it on tamales and tacos and nachos for.

To begin with this particular recipe, we must prepare a few components. You can cook green sauce for chilaquiles or enchiladas using 8 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Green Sauce for Chilaquiles or Enchiladas:
  1. Take 15 Green Tomatoes or Tomatillo
  2. Prepare 3-5 Serrano Peppers
  3. Take 0.5 White Onion
  4. Get 3 Coriander Branches
  5. Make ready 3 Epazote Leaves
  6. Get 1 Tbs. Salt
  7. Take 1 Tbs. or Cube of Chicken Bullion
  8. Make ready You can change chicken bullion for a cup of chicken stock (8 oz)

They can be eaten raw or cooked and bring the greenish color to green enchilada sauce and salsa verde (verde means "green" in Spanish). Making your own enchilada sauce is only slightly more difficult, but ever so much better. This is one of three videos walking you all. I am your latest follower and have you on my sidebar!

Instructions to make Green Sauce for Chilaquiles or Enchiladas:
  1. Put the tomatillos, onion, coriander and chiles in a small saucepan and add water to barely cover them.
  2. Bring to boil over high heat and cook until the tomatillos begin to soften about 15 minutes. Remove from the heat and put it on a plate about 5 minutes.
  3. Transfer all ingredients to a blender; reserve the cooking liquid and add the chicken bullion/stock and salt.
  4. Blend a few seconds until wll puree it all.
  5. Just before serving, prepare a small saucepan over medium-high heat with a few oil, warm it, add the sauce and 3 epazote leaves, reduce the heat to low and cook, uncovered, about 10 minutes. Add more cooking liquid if necessary.
  6. Serve in a bowl or recipient without epazote.

Green enchilada sauce is based on tomatillos, rather than tomatoes. Tomatillos look like green cherry tomatoes covered with dried leaves. In New Mexico, they use their very own Hatch green chilies to make salsa verde. You can use enchilada sauce for chilaquiles, or you can use a fresh salsa. Used medium spiced green enchilada sauce.

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