Green Enchilada sauce Archives - Poor Man's Gourmet Kitchen

The Best Green Enchilada Sauce

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.

What’s the Secret?

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

Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Green Enchilada Sauce.

The BEST Chicken Enchiladas

If there’s anything in this world that I know well, it’s Mexican food and these Chicken Enchilada’s are spot on. I picked up this recipe several years ago and it’s been one of my favorite ways to make enchiladas. Plus, I’m a big chicken fan and I’ll take this recipe, hands down, over any beef enchilada recipe you’ve got. That is, unless you’re using my Barbacoa recipe.

Chicken Enchiladas Ingredients:

Makes 16
Chicken Mix
2 Boneless Chicken Breasts
4 Boneless chicken thighs
1/2 Onion, chopped
1 can Corn
1 Chipotle Pepper
1 tbsp Chipotle Pepper Juice
2 Garlic Cloves, chopped
1 tsp Cumin
3 tbsp Olive Oil
1 Juice from Lime
Crock Pot Juice, all of it
Salt and Pepper to taste

1 pkg Corn Tortillas
1 Can Whole Green Chili’s
1 Can Enchilada Sauce, (Click HERE for Red & HERE for GREEN)

Garnish
1 cup Mild Cheddar Cheese
Fresh Cilantro, chopped
2 Green Onions, chopped scallions
1/2 cup Lettuce, chopped
Sour Cream, preference amount

Season the Chicken with Salt and Pepper then place in a Slow Cooker and cook for 6 hours on Low. Prep Vegetables and Combine the Onion, Corn, Chipotle Pepper and Garlic in a Bowl. Set everything else aside. When the Chicken is done, carefully remove and separate from the accumulated crock-pot liquid, but save the liquid for later. Finger pull or fork apart the Chicken into torn pieces and season with Cumin. Then, in a hot pan set on Med-High, add olive oil and the Corn and Onion Mixture, then salt and pepper to taste. Cook for 2 Minutes, then add the Chicken, Lime and Crock-pot Juice and stir until everything is mixed thoroughly, then kill the heat.

For each Enchilada, completely dip and submerge 1 Tortilla in the Enchilada Sauce, then lay flat on a plate, cutting board or counter top. Add 1 Green Chili to the center and a 2 to 3 tbsp of Chicken Mix, then starting from the back back of the Tortilla, roll towards the front and lay each Enchilada down in a Baking Pan or Casserole Dish. Repeat until it’s full. Ladle in 1 cup of Enchilada Sauce over the tops of all the rolled Tortillas, then cover with cheese. Bake at 350 degrees for 20 Minutes, then garnish and Serve!

Be sure to watch the short video tutorial and I’ll show you exactly how to make these amazing Chicken Enchiladas.