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Green Enchilada Sauce

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<p><a href="http://www.flickr.com/photos/nedraggett/3613019664/">Image Credit</a></p>
Ingredients
  Cream of mushroom soup 2 Can (20 oz)
  Onion 1 Large, quartered
  Garlic 1 Clove (5 gm)
  Canned mild green chilies/1 can hot chilies 8 Ounce (2 Cans, 4 Ounce Each)
  Chicken broth 1 Can (10 oz)
  Frozen spinach 5 Ounce (1/2 Of 10 Ounce)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Msg 1 Teaspoon
  Sour cream 1⁄2 Pint
Directions

GETTING READY
1) In a pot, lightly cook the frozen spinach.
2) Drain thoroughly.
3) In a blender, puree the spinach.
4) Now, in a blender, puree the soup, chilies, onion and garlic.

MAKING
5) In a skillet, combine chicken broth and the pureed soup mix.
6) Bring to a boil.
7) To this, add the pureed spinach and simmer for 10 to 15 minutes.
8) Mix flour with a little cold water and use it to thicken the sauce.
9) Now, bring the sauce to a boil.
10) With salt and MSG, season the sauce.
11) Reduce heat and stir constantly to avoid lumping.
12) Remove from the heat and adjust the seasonings to taste.

SERVING
13) Pour the sauce over basic cheese enchiladas and top with sour cream, before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
25 Minutes
Ready In: 
40 Minutes
Servings: 
4

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