Spoon 1/2 cup enchilada sauce into a greased 13\"
hile that settles, make the enchilada sauce by melting together the
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
s uncovered corners.
The Tomatillo Verde sauce should now be
or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango
add half of the roasted tomatillo chile salsa, some additional fresh
Pour green tomatillo salsa in a saucer and
rispy edges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn
ilted.
Mix together the enchilada sauce and salsa.
Spread
ortillas in some of the enchilada sauce to soften them.
First prepare the tomatillos. Remove papery husks and then rinse tomatillos under warm running water, using your fingers to remove the sticky residue. Remove stems.
Chops into quarters.
Place all the ingredients into a blender or food processor.
Blend either coarse or smooth, depending on your preference.
Transfer tomatillo salsa to covered container and refrigerate at least 3 hours. Good with tortilla chips, enchiladas, tacos, etc.
I always triple the recipe and freeze in 8 ounce containers.
omatillos.
Add half the tomatillo mixture, one can of green
Combine all dry ingredients in a small bowl.
Stirring constantly, slowly add enough of the water to make a thin paste.
Pour into pan and add rest of water.
Cook over medium heat, stirring constantly, until mixture thickens.
Stir in tomato sauce.
Use in your favorite enchilada recipe.
The amounts on the ingredients are very flexible.
ip 6 tortillas in the enchilada sauce, and place them in
Preheat oven to 350. Prepare enchilada sauce according to package directions
ork just fine in this recipe.
Two cups of chopped
ix shrimp, 3/4 cup enchilada sauce, green chiles, mushrooms, and
Seperate the chips on your individual plates.
Use the rest of ingredients to make nachos.
This recipe really is easy, and it is up to you how much you use, and what you use. This is just how we did it!
dd 3-4 Tbsp of enchilada sauce to cooked rice and
over with sliced onions, garlic, enchilada sauce, apple butter, cayenne sauce