Green Enchilada Sauce's picture

Sep. 12, 2011


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



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.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 322Calories from Fat 182

 % Daily Value*

Total Fat 21 g32.3%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 2021 mg84.21%

Total Carbohydrates 29 g9.7%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet