Rate This Recipe
Rated 0 out of 5
Enchilada Sauce
2 cans cream of chicken soup
1 tall can evaporated milk
10-12 long green chiles, roasted,
peeled
6 clove garlic
3 canned jalapenos
1/2 tsp. pepper
2 tsp. cumin
1 tsp. oregano
1 tsp. salt
3 tbsp. parsley or cilantro
4 oz. Monterey cheese, grated
Instructions
In blender put all chiles and Jalapenos, 1 can soup, milk, garlic, salt, cumin, pepper, and parsley. In heavy pan put second can of soup, add above from blender, stir until it boils. Reduce to simmer. Add grated cheese. Cook 5 minutes longer. Makes enough for large recipe of enchiladas. Keeps up to 3 days in refrigerator.
Recipes Added
Share this recipe with a friend
Login to post a comment of your own
Get answers to any questions that you may have, or simply make your opinions known.