Green Enchilada Sauce Recipe
Ingredients
| Chicken broth | 1 Can (10oz), condensed | |
| Spinach leaves | 1 Cup (16 tbs), snipped | |
| 2 cans (10 1/2 ounces each) Campbell's Condensed | ||
| Cream of Mushroom Soup | ||
| Chilies | 1 Can (10oz) | |
| Onion | 1 Large, diced | |
| Garlic | 1 Clove (5gm), sliced | |
| Salt | 1/2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Sour cream | 1/2 Pint | |
Directions
Combine chicken broth and spinach in blender container.
Blend until smooth.
Pour into saucepan.
Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
Stir in salt.
Simmer 10 to 15 minutes.
Thicken sauce with flour mixed with a little water.
Pour over cheese enchiladas.
Bake in a preheated 350°F.oven for 20 minutes.
Top with sour cream before serving.
Blend until smooth.
Pour into saucepan.
Blend cream of mushroom soup, chilies, onion, and garlic until smooth; add to spinach mixture.
Stir in salt.
Simmer 10 to 15 minutes.
Thicken sauce with flour mixed with a little water.
Pour over cheese enchiladas.
Bake in a preheated 350°F.oven for 20 minutes.
Top with sour cream before serving.
Chef
