Super Easy and Fast Salsa Verde Enchilda Sauce

Super Easy and Fast Salsa Verde Enchilda Sauce

I wanted to make enchiladas last week.  I had the shredded chicken ready and all my tortilla shells and then I realized that I forgot to buy salsa verde enchilada sauce!  I dug through my cupboards and found a can! Oh joy!  But my joy was short-lived.   It’s been a really long time since I made enchiladas and I’ve made some changes to our diet since then.  So as I read the ingredients listed on the can of green salsa verde that had been in my cupboard since this fall,  I decided I wasn’t gonna use it. The biggest offender in the can was MSG.  That and there were a few other ingredients I’m not familiar with.  So I decided to make my own!

And, yes,  I am using a canned item, but I have yet to find a substitute for canned green chilis.  I’ve tried using fresh ones, and it’s not the same flavor.   At least there’s no MSG!

Ingredients

  • 2 small (or 1 large) can of green chilis
  • 2 cups chicken broth
  • 2-3 T cornstarch

Yup.  That’s it!  If my enchiladas weren’t half-assembled and I had the extra time I might’ve sautéed onions and added tomatillios {if I had them}…but I was in a hurry, this is what I had on hand,  and this worked!

1.  Mix cornstarch into cold or room temperature chicken broth.  Add chilis and heat to boil. Olé!

You can tweak the amount of cornstarch depending on how thick you want the sauce.  And if you’re in the market for canned salsa verde that doesn’t include MSG, I like the Herdez brand Mexican sauces and salsas.  They don’t use preservatives and weird stuff I can’t pronounce! And if you want to get the most out of your chicken, save the bones and scraps and make your own broth!  Instructions are at the end of this post.  You can even do it in your sleep!  😉

Other posts you might like:

Guacamole Recipe

Mexican Rice Tutorial

Refried Beans Tutorial

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