Posted on by Creative Co-Op

Effortless Green Enchilada Sauce Mix

Our Effortless Green Enchilada Sauce Mix is the perfect accompaniment to your favorite enchilada recipe. The tart, bright flavor of aromatic herbs and spices includes chiles, tomatillos, onions, and garlic.

Effortless Green Enchilada Sauce Mix is the perfect accompaniment to your favorite enchilada recipe. Add water, let the sauce starter marinate and rehydrate, and then serve it over vegetarian or chicken enchiladas with cheese and beans as a side dish.

Effortless Green Enchilada Sauce Mix adds a pop of color and tomatillo, chile, and herb flavor to your favorite enchilada recipe.

  • Use sauce to make vegetarian, chicken, beef or pork enchiladas
  • Add as a layer in bean dip
  • Use to dress braised pulled pork or chicken
  • Add to Mac and Cheese to bump up the flavor

Recipes:

Chicken Enchiladas PREP TIME: 20 Minutes COOK TIME: 25 Minutes SERVINGS: 6 INGREDIENTS: 2 lbs Bone-In Chicken Thighs or Breasts 1 Small White Onion, cut in half 4 Garlic Cloves 1 Tbsp Sea Salt ½ c Vegetable Oil 12 Corn Tortillas ½ c F+F Green Enchilada Sauce Mix 1 c Crumbled Queso Fresco 1 c Mexican Crema Fresh Chopped Cilantro INSTRUCTIONS: 1. Place chicken parts in a large saucepan with onion, garlic & salt, and cover with water. 2. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium & let simmer until chicken is cooked through, about 20 to 25 minutes. 3. Remove chicken & let cool, reserving stock. 4. Using your fingers or two forks, shred meat from chicken, discarding skin and bones. 5. Combine the F+F Green Enchilada Sauce Mix & reserved stock from cooking chicken: 1 cup is required; use water if needed. Stir until smooth & heat to a simmer. In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. 6. Using tongs or a wide spatula, place a tortilla in the hot oil; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set into a baking dish. Repeat with remaining tortillas, working quickly. 7. Spread a little enchilada sauce onto each fried tortilla, top with 1 or 2 tablespoons of shredded chicken, and roll each tortilla. Place them seam-side down in the pan, nestling each one against the last. Cover them with the remaining enchilada sauce & sprinkle with cheese. 8. Place the pan under a broiler set to low, cooking until the enchilada sauce is hot & bubbly. Serve with crema, chopped onion and fresh cilantro. Enjoy!
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