You are here

Green Enchilada Sauce

Ingredients
  Condensed chicken broth 10 1⁄2 Ounce (1 Can, Campbell's)
  Snipped spinach leaves 1 Cup (16 tbs)
  Condensed cream of mushroom soup 21 Ounce (Campbell's, 2 Cans, 10 1/2 Ounce Each)
  Canned chili 3 1⁄2 Ounce (Ortega, 1 Can)
  Onion 1 Large, diced
  Garlic 1 Clove (5 gm), sliced
  Salt 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon
  Sour cream 1⁄2 Pint
Directions

Combine chicken broth and spinach in blender container.
Blend until smooth.
Pour into saucepan.
Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
Stir in salt.
Simmer 10 to 15 minutes.
Thicken sauce with flour mixed with a little water.
Pour over cheese enchiladas.
Bake in a preheated 350°F.oven for 20 minutes.
Top with sour cream before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Everyday

Rate It

Your rating: None
4.33684
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1241 Calories from Fat 597

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 33.4 g167.2%

Trans Fat 0 g

Cholesterol 174.5 mg58.2%

Sodium 6472.6 mg269.7%

Total Carbohydrates 134 g44.6%

Dietary Fiber 19.4 g77.8%

Sugars 39.6 g

Protein 35 g69.1%

Vitamin A 485.5% Vitamin C 159.9%

Calcium 71.1% Iron 85.1%

*Based on a 2000 Calorie diet

0 Comments

Green Enchilada Sauce Recipe