Green Enchilada Sauce
I had several requests from my family for chicken enchiladas... but I couldn't find any 'clean' sauce in the stores. I was also wanting to avoid canned goods. I was able to find a recipe and ALMOST avoid canned goods. However, my hubby went and did the shopping for me one night, and couldn't find the fresh green chiles in our local store. I decided that this time, I'd just go ahead and use canned.
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| Tomatillos were something I'd never seen or even heard of before. They reminded me of tomatoes, almost. |
Ingredients & Directions:
- Chop & Puree:
- 1 1/2 lb. fresh tomatillos or 2 (13 oz.) cans tomatillos
- 2 green chiles, charred, peeled and seeded
- 3 jalapeno chiles, partially seeded, veins removed
- 2 cloves garlic
- Add the Puree & the following ingredients to a sauce pan & Simmer for 15-20 Minutes:
- 1/2 c. chicken broth
- 1/4 c. rice vinegar
- 1 tbsp. light oil
- 1 tsp. ground cumin
- Salt to taste
- 2 tbsp. lime juice
- 1 tsp. xylitol
- After Simmering, Add 1/4th to 1/2 cup of Cilantro, snipped to the sauce.
At this point, it seemed to be lacking a little bit of flavor (which could have been because of the veggies being out of season) so I added a big handful of chopped spinach to the sauce and to the chicken mixture that we used for enchiladas.
My blender also died in the middle of this, and the one I had to use is not very useful! It didn't puree very well, but that was okay... it was just a little bit chunkier than we're used to but still yummy!
What I'd do Differently Next Time: Definitely add some more spicy peppers! I'm going to have to research my peppers more, or buy just organic or in season. This had a nice flavor, but was too sweet. I will use less sugar and probably leave more seeds in next time. All in all, though, it was a success!
Tomorrow: Chicken Enchiladas!
Friday: Black Bean & Cheese Vegetarian Enchiladas!
