Easy Green Enchilada Sauce
Total Time
15 minutes
Prep Time
8 minutes
Cook Time
7 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
2 1/3 cups
- 24 ounces (3 cups) mild to medium salsa verde, either jarred or homemade
- ⅓ cup fresh cilantro leaves (some tender stems are ok)
- ¼ cup sour cream, heavy cream or crème fraîche
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Preparation
Step 1
In a blender, combine the salsa verde and cilantro. Blend until smooth.
Step 2
Transfer the mixture to a large skillet and bring it to a simmer over medium heat. Continue simmering, stirring often, for about 5 to 7 minutes, until the mixture is reduced by about one-third.
Step 3
If you’re using sour cream, temper it by mixing about equal parts warm salsa with the sour cream, then stir it into the sauce. (Or, if you’re using heavy cream or crème fraîche, you can stir it directly into the warm sauce). Use the enchilada sauce immediately, or let it cool to room temperature then refrigerate for up to 5 days, or freeze for up to 3 months.
Step 4
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Chef's notes
Recipe adapted from Mexican Everyday by Rick Bayless.
Make it dairy free/vegan:
I haven’t tried to be sure, but I believe that my vegan sour cream would work well in place of conventional sour cream.
