Green Chili Enchilada Sauce boasts a unique flavor profile that’s both tangy and bright. A balanced of earthy warmth of peppers and seasoning. It is so easy to make and is bursting with flavor.

1 gallon bag frozen, chopped green tomatoes (about 4 cups) 1 cup water; 3 large jalapeno peppers, washed and seeded; 1/4 cup lime juice; 2 bunches fresh cilantro, washed ...

For the Green Chili Enchilada Sauce: 10-12 medium-sized tomatillos, husks and stems removed. 2-3 pasilla peppers, seeded and deveined. 1 jalapeño pepper or 1/4 cup pickled jalapeños.

2 to 3 cups green enchilada sauce (jarred or from scratch) 12 corn tortillas, cut in half. 1½ cups shredded Oaxaca cheese (or Jack cheese) For serving: thinly sliced green onions, sour cream.

Enchilada sauce makes a great replacement. If you think making a meatball sub means using marinara sauce, then it's time to redefine the sandwich. Enchilada sauce makes a great replacement.

You can use mild, hot or fire-roasted green chilies in the sauce. If you’re sensitive to spiciness, note that even the mild varieties deliver a tiny amount of heat. Taste and adjust the amount ...

1 cup green enchilada sauce. 1/2 cup sour cream. 1 avocado. 1 lime, juiced. 1/4 cup fresh cilantro, chopped. 1 tsp cumin. 1/2 tsp garlic powder. Salt and pepper, to taste. Instructions.