Green Enchilada Sauce

Jalapeno Main Pic

This is my Green Enchilada Sauce recipe.  It’s as good as it gets!  I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.

I made this with fresh Tomatillo Tomatoes and Anaheim Peppers.  It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce.  There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast.  It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.

CLICK HERE for Chicken Enchiladas!

CLICK HERE for Red Enchilada Sauce!

Green Enchilada Sauce Ingredients:

3 Anaheim Peppers
8 Tomatillo Tomatoes
2 Green Onions
1 Jalapeno (optional)
Chicken Broth, just enough to cover veggies
2 Garlic Cloves
1 tbsp Cumin
1 tsp Mexican Oregano
1/2 tsp Black Pepper

Seafood and Crab Enchilada

Seafood and Crab Enchiladas

This is one of my favorite dishes to order when I go out for Mexican.  It isn’t always on the menu because I’m not entirely certain it’s authentic.  But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly.  Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken.  Then there is always some small portion of real crab meat to help the flavor.  So the “Seafood and Crab” description is accurate if someone wants to argue the point.  But I discovered long ago that the secret to making a great mix is in the mayonnaise.  A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist.  This means a lot of stirring.  I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it.  But I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much!  This dish can be fabulous if take a few extra minutes to prepare it right.  Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s.  Lucky for you I just posted my recipe for that just before this one and I’ve added to the end of this instructional tutorial.  Oh, and yes this recipe does call for flour tortilla’s.  It’s the way it comes no matter where I order it.  So use a doughy restaurant grade flour tortilla.  You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local mexican market.  They are usually thinner tortillas but that’s what you want.  Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference.  I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.

Seafood and Crab Enchilada’s Ingredients:

Flour Tortilla’s
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated

Seafood and Crab Mix (Original Post)

2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste

Enchilada Sauce (Original Post)

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

Enchilada Sauce

Enchilada Sauce

 

All I know is, if you’re going to make Enchilada Sauce, you better REPRESENT!  There are a ton of recipes out there, a lot of misconceptions with different ingredients and plain and simple, people that are just making it wrong.  And all I can say is, if you’re making your Enchilada Sauce with flour, like a gravy, it’s time to sit down and watch how I do it because I’m going to take you to school on this one.  And I promise you, you’ll be glad you did.  This is hands down the best recipe for this sauce and it’s so easy you won’t believe it.  But I’m telling you, the flavor and freshness is as present as this gift I’m giving you today. So pull up a chair because class is in session!

Also, if you’d like to look over some of my recipes that use Enchilada Sauce or if you need a side, here are a few links.
Chicken Enchiladas
Bean and Cheese Burrito
Seafood Enchiladas (will be up Friday)
Spanish Rice

Enchilada Sauce Ingredients:

12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves

This Enchilada Sauce Video Recipe has a few added bonuses; a 3 in one, if you will.  When you make this sauce, there are a few steps that you go through that lead to other ingredients for other recipes.  One is Chili Flakes, or as some call it, Crushed Red Pepper.  This ingredient is used in Thai, Chinese, Szechuan, Japanese, Italian and Cajun recipes around the world to add some kick to their dishes.  So if you like spice definitely add these to a shaker and store.  Also in this video, I show you how to make chili paste.  The paste is derived through the straining process anyway and it only takes another minute to make so thought I’d show you after I strained the Enchilada Sauce.