Green Chile Enchilada Recipe - Two Peas & Their Pod (2024)

FAQs

What is the difference between green chili sauce and green enchilada sauce? ›

Green enchilada sauce is very similar to green chile sauce, but the main difference is that green chile sauce often contains vinegar and is thicker. Depending upon the recipe, green enchilada sauce is often made with tomatillos as well.

Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Bake in the preheated 350 degrees F (175 degrees C) for 20 to 30 minutes.

The use of fresh green chili peppers and tomatillos imparts a mild to moderate level of heat, making it more approachable for those who are sensitive to spice. The addition of cilantro, lime juice, and tomatillos provides an herbaceous, citrusy undertone to the sauce, enhancing its overall freshness.

Las Palmas Green Chile Enchilada Sauce

Las Palmas makes the best green enchilada sauce at the grocery store. It's a little tangy, super savory, and it tastes very fresh, even though it's canned enchilada sauce. If you're a green sauce lover, you will be thrilled with this premade enchilada sauce.

Salsa Verde — Green Chile Sauce — is just as common in Mexican cuisine as Salsa Roja, made with tomatoes and chiles. The classic recipe for Salsa Verde is made with green chiles and tomatillos (known as tomate verde in Mexico).

Arrange enchiladas, seam-side down, in a 9x13-inch baking dish. Top with taco sauce and remaining 3/4 cup Cheddar cheese. Bake in the preheated oven, uncovered, until cheese has melted, about 20 minutes. Let cool briefly before serving.

Unless you are baking from frozen, then you will need to keep them covered for part of the baking time so that enchiladas will cook through before drying out. If you want soft, yet not soggy enchiladas, cover for the first 20 minutes of baking, then remove the foil for the final portion of baking.

After you fry and drain the tortilla, dip both sides into your enchilada sauce to coat the entire tortilla. Dipping your tortillas in sauce will ensure even distribution — and means you can use less sauce on the bottom of the baking dish, which will prevent them from getting soggy.

Before you assemble your enchiladas, heat the sauce up and whisk in a little flour and sugar to taste. The flour will neutralize some of the bitterness and thicken the sauce a bit in the process. This can be a good thing, too, as canned enchilada sauce is usually a little thin in consistency.

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer). Storage instructions: Let the sauce cool to room temperature.

What's the difference between green salsa verde and green enchilada sauce? ›

There are two main differences between green enchilada sauce and salsa verde. Enchilada sauce is cooked, while salsa verde is raw. Enchilada sauce is thinned out with a liquid (usually stock or water), while salsa verde is simply chopped or puréed vegetables and peppers.

Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas.

We love the salsa verde so much that we use it in a few more recipes. Remember that you can always substitute the salsa verde called for in our recipes for a store-bought green chile enchilada sauce.

They are the same. In New Mexico, it's red chile sauce or New Mexico red sauce. In the rest of the country, it's enchilada sauce. There is no tomato in this sauce – the red comes from red chiles, as it should.

There are two main differences between green enchilada sauce and salsa verde. Enchilada sauce is cooked, while salsa verde is raw. Enchilada sauce is thinned out with a liquid (usually stock or water), while salsa verde is simply chopped or puréed vegetables and peppers.

Jalapeños are a classic alternative to green chilies. They offer a moderate level of heat with a slightly fruity flavor, making them a versatile choice in various dishes, from salsas to stir-fries.