how do you make canned green enchilada sauce better

Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I needed something in between. A rich and flavorful green enchilada sauce that was still super fast and easy. So I crafted this super easy Green Chile Enchilada Sauce, based on my Easy Homemade Red Enchilada Sauce, but with a green chile base and a slightly different mix of spices. If you love my red enchilada sauce, I think you’re going to enjoy this one just as much!

Add stock – Chicken, beef, or vegetable, stocks pack a ton of flavor – because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted – and can instantly elevate the flavor of canned enchilada sauce.
how do you make canned green enchilada sauce better

Is This Sauce Spicy?

It can be. Canned green chiles can vary in heat level. The canned diced green chiles I purchased from Kroger were completely mild, but depending on the brand, they may have a little heat. If you want to make your green enchilada sauce spicy, you can always add a pinch or two of cayenne pepper.

What’s in Green Enchilada Sauce?

Green enchilada sauce is a mix of roasted peppers, onions, garlic, tomatillos, and spices. If you want to try an authentic recipe, give this Green Enchilada Sauce from Isabel Eats a shot. But as I mentioned in the intro, I was looking for convenience without sacrificing a lot of flavor. So I swapped out the fresh roasted peppers, onions, and garlic for canned green chiles and dried spices. I also add a little oil and flour for thickening power. On days when I have time to cook for fun, I’ll probably make my enchilada sauce the real way, but this quick version will be my go-to most of the time!

Green Enchilada Sauce // Pressure Canning // Testing Pur & Tattler Lids


How do you doctor up canned green enchilada sauce?

To make your canned enchilada sauce taste homemade, grab some butter, a little flour, and some chicken stock. This trifecta of ingredients infuses a canned enchilada sauce with a satisfyingly thick texture and a rich, savory flavor.

How do you spruce up canned green enchilada sauce?

Improving upon canned enchilada sauce If you’re using fresh garlic, onion, or peppers, sauté those first in a bit of oil, then combine the butter, stock, and seasonings. Mix in the flour to thicken it, then pour in that canned enchilada sauce, and bring the mixture to a boil.

How do you get the bitterness out of canned enchilada sauce?

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.

How do you thicken canned green enchilada sauce?

Use a roux made of some (equal amounts) of cooking oil (fat) & some starch (like all purpose Flour or corn starch). You put about 1/4 cup of each in a medium sized saucepan over medium heat. Stir with a wire whisk to keep the paste moving, so it won’t burn, as it cooks about 2 to 4 minutes or so.

How do you make green enchilada sauce?

You can use this method for both green and red enchilada sauce, so that part is up to you. Start with your favorite canned enchilada sauce, then gather the following ingredients: all-purpose flour, butter, chicken or vegetable stock, salt, black pepper, and any of your other favorite seasonings like chili and garlic powders or sazon.

Can you use canned enchilada sauce?

While enchilada sauce is easy to make from scratch, if you want to use canned sauce there are tricks to make it taste better. Combine 1 tablespoon unsalted butter, 1 tablespoon all-purpose flour, 1 can of red enchilada sauce, 1 cup chicken broth, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a saucepan over medium-high heat.

How do you thin out enchilada sauce?

You can further thin out your enchilada sauce with chicken stock or vegetable broth. Just add a 1/2 cup to 1 cup, bring to a boil, and simmer to your preferred consistency. Bitterness. If you use the soaking water from rehydrating the dried peppers to make your sauce, you may end up with some bitter flavor.

How do you make your own enchilada sauce?

Make your own enchilada sauce by cooking up some tomatillos and chile peppers with a little minced garlic and a dash of cumin. A homemade sauce like this beats the hell out of canned sauces and gives you an opportunity to adjust the flavors they way you like it.

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