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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

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