Dips - Vegetarian green enchilada sauce recipe

Author: Nathan Geer  

Flavor-packed vegetarian green chile enchiladas packed with corn, green chilis, and lots of yummy cheese. Are you tired of using the same old can of green enchilada sauce?

Green Enchilada Sauce

Green Enchilada Sauce
Are you tired of using the same old can of green enchilada sauce? Time to say goodbye to store-bought and hello to a truly authentic and homemade recipe! Tangy tomatillos, spicy green chiles, and tons of herbaceous flavors come through in every bite.
Provided by: Mitch and Justine
Total time: 35 minutes
Cook time: 30 minutes
Prep time: 5 minutes
Yields: 16 servings
Cuisine: Gluten-Free,Mexican,Vegan
Number of ingredients: 12
  • 2 lbs tomatillos ($0.90)
  • 2 fresh poblano chiles ($0.24)
  • 2 fresh jalapeño chiles ($0.06)
  • 1 large white onion ($0.24)
  • 4 cloves garlic ($0.16)
  • ⅔ cup cilantro ($0.18)
  • 1 tbsp lime juice ($0.06)
  • ¾ cup vegetable broth ($0.05)
  • 1 tbsp olive oil ($0.11)
  • Salt to taste ($0.01)
  • 1-2 tsp cumin optional
  • 1-2 tsp Mexican oregano optional
  • Serving Size: 1 serving
  • Calories: 30 kcal
  • Carbohydrate: 4.4 g
  • Protein: 0.7 g
  • Fat: 1.5 g
  • Saturated Fat: 0.2 g
  • Sodium: 30.7 mg
  • Fiber: 1.2 g
  • Sugar: 2.6 g
How to cook:
  1. If your tomatillos still have the husk on them, remove those first and give them a good rinse. Set aside.
  2. Skillet
  3. Heat a seasoned cast-iron skillet to just over medium. If your pan isn't well seasoned, rub it with a little olive oil before heating up.
  4. Once the skillet is hot, place the tomatillos, chiles, and onion in a single layer on the pan and sear for about 3-4 minutes. Flip and cook until each side is charred and the veggies are softened.
  5. Oven
  6. Turn your oven to broil on high, and line a baking sheet with aluminum foil. Then, spread the chiles, onion, and tomatillos out evenly on the foil. Broil for 10 minutes, flipping halfway.
  7. Boil
  8. If you don't have access to a cast-iron skillet or oven, bring the tomatillos, chiles, and onions to a boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes, or until the veggies are soft.
  9. In the meantime, peel your garlic and roughly chop the cilantro. Add these to a food processor or blender along with the lime juice and vegetable broth (optional: add in a pinch of Mexican oregano and cumin for extra flavor).
  10. Once the tomatillos, onions, and chiles appear blackened and soft, remove them from heat and de-stem and seed the chiles (leave them in for extra heat). Add the cooked veggies to the rest of the ingredients in your blender.
  11. Blend on medium-high until all ingredients are mixed together to your preference, about 1 minute (more time for a smoother consistency or less for a chunkier texture). If it needs more liquid, add in extra vegetable broth 1-2 tbsp at a time.
  12. Season
  13. Lastly, heat 1 tbsp of olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce the heat and simmer for 15-20 minutes.
  14. Once your sauce is done reducing, season with salt to taste and serve immediately over enchiladas or transfer it to a container to store in your fridge.
Notes: Vegetarian Enchiladas With Green Sauce, Vegetarian Green Chile Enchiladas - Macheesmo great www.macheesmo.com. Flavor-packed vegetarian green chile enchiladas packed with corn, green …

Vegan Enchilada Verdes

Vegan Enchilada Verdes
Vegan Enchilada Verdes aka green sauce enchiladas makes a delicious plant based Mexican meal for your entire family.
Provided by: Khushboo
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 3 servings
Cuisine: Mexican
Number of ingredients: 19
  • 2 tablespoon cooking oil
  • 2 Portobello mushrooms or 12 small button mushrooms (washed, cleaned and chopped)
  • 7 cups packed spinach leaves
  • ½ cup onions (chopped)
  • 6 cloves garlic (or 1 heaped tablespoon of garlic paste)
  • ¼ teaspoon cayenne
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Couple twists pepper
  • Salt to taste
  • 1 can Black Beans
  • 1 cup dairy free cheese (optional)
  • 1 can / 16oz / Homemade or store bought Roasted Tomatillo sauce / salsa verde (mild)
  • Six count medium size tortillas ( , gluten free or of choice *)
  • Fresh salsa / Pico de Gallo
  • Fistful of cilantro chopped
  • Vegan sour cream
  • Sliced Jalapenos
  • Calories: 461 kcal
  • Carbohydrate: 40 g
  • Protein: 17 g
  • Fat: 26 g
  • Saturated Fat: 9 g
  • Cholesterol: 39 mg
  • Sodium: 696 mg
  • Fiber: 3 g
  • Sugar: 5 g
  • Serving Size: 1 serving
How to cook:
  1. Heat oil in a wide pan. Once warm add in the onions and some salt.
  2. Cook it until wilted and translucent . Approx 2 minutes.
  3. Now add in chopped garlic or garlic paste.
  4. Cook for 30 seconds.
  5. Add in mushrooms and increase the heat to medium high for a minute.
  6. Stir once or twice in between to avoid scorching at the bottom.
  7. Add in all the spices and salt that are called for.
  8. Now reduce the flame to medium low and continue cooking the mushrooms for 2-3 minutes until they are wilted and tender.
  9. Add in the spinach in batches. Wait for the first half to wilt and then add another half.
  10. Continue cooking for 1 minute.
  11. Now add in the beans and cook for a minute more.
  12. Give it a taste check and adjust spices if needed.
  13. Let the mixture cool before proceeding with filling the enchiladas.
  14. Prepare the rolling station as shown in the photos above.
  15. Pre heat the oven to 375 deg F .
  16. If tortillas are cold and not pliable warm them on a skillet 5-10 seconds each side or in a microwave for 10 seconds.
  17. This will avoid breaking of the tortillas while rolling.
  18. Cover a 7*11 baking dish with tomatillo sauce on the base and sides.
  19. Now lightly spread some tomatillo sauce on a tortilla as shown in the photo.
  20. Place the filling in the center. Add some cheese if desired. Do not over fill.
  21. Now roll the tortilla to form a cylinder.
  22. Place the prepared enchiladas in the baking dish seam side down .
  23. Repeat this process for other tortillas until the baking dish is filled.
  24. Now spread more sauce over the top covering the tortillas.
  25. Cover with foil and bake in a pre-heated oven for 25 minutes.
  26. If topping with cheese then after 25 minutes take out the foil and bake for additional 5 minutes until the cheese melts and bubbly.
  27. Carefully take out the casserole with help of oven safe mittens .
  28. Place it on a cooling rack or hot food safe coaster.
  29. Enjoy with the toppings mentioned.
Notes: Vegetarian Green Chile Enchilada Recipe, How to Make Vegetarian Green Enchiladas. Step 1: First saute the onions in a large skillet with the grapeseed oil for 5 minutes or until softened. …

Vegetarian Green Chile Enchiladas

Vegetarian Green Chile Enchiladas
Flavor-packed vegetarian green chile enchiladas packed with corn, green chilis, and lots of yummy cheese.
Provided by: Nick
Total time: 90 minutes
Prep time: 45 minutes
Yields: 6 servings
Number of ingredients: 18
  • 14 corn tortillas (plus a few extra)
  • 8-10 roasted green chiles
  • 3 ears sweet corn
  • 8 ounces pepper jack cheese, grated
  • Vegetable oil
  • Roasted Tomatillo Sauce:
  • 2 pounds tomatillos, halved
  • 2 Serrano peppers, halved
  • 1 white onion, quartered
  • 2 cloves garlic
  • 2 large limes, juice only
  • Handful of cilantro
  • Olive oil
  • Salt and pepper
  • Avocado
  • Sour cream
  • Cilantro
  • Hot sauce
How to cook:
  1. 1) Preheat oven to 350 degrees F. Add salsa ingredients except garlic, limes, and cilantro to a baking sheet. Drizzle all ingredients with olive oil and sprinkle with salt.
  2. 2) Roast veggies for 20-25 minutes until they are soft and slightly charred. Let veggies cool for a few minutes.
  3. 3) Add roasted veggies to a blender with lime juice, garlic, and cilantro and blend a few times until combined. It should be a finely ground salsa basically. You might have to blend in a few batches. Transfer blended salsa to a medium pot over medium-low heat to keep warm.
  4. 4) Prep filling ingredients by peeling peppers and slicing longwise into quarters, cutting corn off the cob, and grating cheese.
  5. 5) Pour a few tablespoons of salsa into a large 9×13 baking dish. Put a small skillet over low heat and add a tablespoon of vegetable oil. Once hot, add one corn tortilla and let cook in oil for five seconds per side just to warm it through.
  6. 6) Using tongs, transfer tortilla to pot with hot tomatillo sauce. Coat tortilla lightly in sauce. Transfer tortilla to a clean surface.
  7. 7) Add two pepper strips, some corn, and some grated cheese to the tortilla. Roll it up and pack it into the baking dish. Repeat until your baking dish is packed full of enchiladas.
  8. 8) IF you have leftover corn, sprinkle it on top of your enchiladas along with any extra tomatillo sauce (you should have 2 cups or so of sauce left). SPrinkle enchiladas with extra cheese and bake covered, for 15 minutes at 350 degrees F. Then uncover and bake for another 15 minutes.
  9. 9) Serve enchiladas with sour cream, cilantro, avocado, and hot sauce.
Notes: Green chile veggie enchiladas with sour cream sauce, Remove from the heat. Add the sun dried tomatoes, green chiles, sour cream, and cumin. Whisk until combined. Pour the sauce evenly over the rolled …

Easy Green Enchilada Sauce

Easy Green Enchilada Sauce
fresh fire roasted peppers and tangy tomatillos bring the flavor to this mildly spicy homemade enchilada sauce recipe.
Provided by: Kristina Sloggett
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 3 servings
Cuisine: Mexican
Number of ingredients: 10
  • 1 pound fresh tomatillos
  • 3 fresh poblano peppers
  • 1 fresh jalapeño
  • 1 tablespoon olive oil
  • 1 large yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons potato starch (or gluten free all purpose flour)
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 2 cups vegetable broth
  • Calories: 59 calories
  • Carbohydrate: 6 grams carbohydrates
  • Cholesterol: 0 milligrams cholesterol
  • Fat: 2 grams fat
  • Fiber: 2 grams fiber
  • Protein: 1 grams protein
  • Saturated Fat: 0 grams saturated fat
  • Serving Size: 1/3 cup
  • Sodium: 327 milligrams sodium
  • Sugar: 4 grams sugar
  • Trans Fat: 0 grams trans fat
  • Unsaturated Fat: 2 grams unsaturated fat
How to cook:
  1. Stem and peel tomatillos. Slice in half or quarters. Set aside.
  2. Place poblano and jalapeño peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes). Char all sides, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Once cooled, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
  3. In saucepan over medium heat, sauté onion and garlic in olive oil. Once translucent and softened, add potato starch, salt, and cumin, stirring into a paste. Add vegetable broth, simmer and stir to thicken.
  4. Remove from heat, cool slightly. Once cooled, add to a blender with tomatillos and fire roasted peppers – blend on high until smooth.
Notes: VEGAN ENCHILADAS VERDE, Instructions. Cashew cream: Soak the cashews in two cups cold water for 2+ hours or hot water for 5 minutes, drain well. Place cashews, lime juice, paprika, onion …
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