I came up with a quick method for enchilada sauce that I am happy with.

Normally, I’m not a fan of recipes that use salsa. They’re too back-of-the-box recipe, shortcuts in the negative sense of the word, like when you think you’re going to save yourself a bunch of driving time, but then you end up on a shifty, haunted dirt road that just gets narrower and narrower until it’s basically a trail you have to back out of, and you curse your entire existence.

Anyway, after my recent discovery that canned enchilada sauce is even more underwhelming than I remembered, I decided there has to be a better way.

Salsa verde has the flavor profile I want in a green enchilada sauce, only without chopping tomatillos for a million years. It worked out to about 3/4 cup salsa verde with 2 cups or so of chicken broth, thickened with a bit of cornstarch. So far, it’s worked with at least one red salsa too.

Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.