Green chiles and jalapeno: This enchilada sauce uses green chiles, which are usually peppers that range from mild to eye-watering. Any variety will add a kick of spicy flavor to the sauce.

You will find that this sauce has much more flavor than the purchased kind, along with no fat and low sodium. It is the perfect combination of citrus, spicy hot, and herbs.

They're delicious in a flavorful green enchilada sauce poured over cheesy, butternut squash enchiladas. If you don't have green tomatoes, don't worry. Just use tomatillos.

5. Add ¾ cup enchilada sauce and 1 cup of Monterey jack cheese to the chicken mixture. 6. Place ½ cup of the green sauce in the bottom of the baking dish. 7. Now it’s time to roll the enchiladas.

Remove and discard the chipotle pieces. Preheat oven to 375 degrees. Pour about ½ cup of the enchilada sauce in the bottom of a 9- by 13-inch baking dish.

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 1 bunch of ...

4. Warm remaining green enchilada sauce over low heat. Warm a 9-inch by 13-inch rectangular casserole in the oven on low heat. 5. Heat 2 tablespoons oil in a frying pan.

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.