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Also known as: Green Enchilada Sauce, Salsa para Enchiladas Verdes
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Once opened, it should be transferred to a sealed container and used within 5 to 7 days.
Yes, it freezes very well. Store it in a freezer-safe bag or container for up to 3 months.
Most commercial brands use wheat flour as a thickener, so it usually contains gluten. Always check the label for certified gluten-free options.
Enchilada sauce is typically cooked and thickened with a roux or starch, whereas salsa verde is often a thinner, blended sauce made from raw or roasted tomatillos.
You can dilute the heat by adding vegetable broth, a little sugar, or stirring in sour cream or Greek yogurt.
Most standard versions are vegan, but some traditional recipes or brands may use chicken stock. Check the ingredients for 'chicken broth' or 'animal fat'.
You can use salsa verde thickened with a little flour or cornstarch, or a mixture of canned diced green chiles blended with vegetable broth.
Discard the sauce if you notice a sour or off smell, visible mold, or if the can was bulging or leaking before opening.
Absolutely. It works great in chilaquiles, wet burritos, Mexican-style casseroles, or as a base for slow-cooked meats.
Green Chile Enchilada Sauce is a versatile ingredient found in cuisines around the world. With 54 calories per 100g and 0.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the sauce category with complete nutrition information.
View all sauce →Discover 1 recipes featuring green chile enchilada sauce with step-by-step instructions.
Browse recipes →Simmer it uncovered on the stove to reduce the liquid, or add a small amount of cornstarch slurry (cornstarch mixed with cold water).