John Miller
Green enchilada sauce with cream of mushroom offers a creamy, earthy twist on traditional Mexican flavors, blending the vibrant tang of green chiles with the rich, savory notes of mushrooms. This unique combination creates a versatile sauce that can elevate enchiladas, smothered chicken, or even serve as a flavorful dip. By combining roasted green chiles, cream of mushroom soup, and a few simple spices, you can achieve a smooth, comforting sauce that balances heat and creaminess. Perfect for those seeking a hearty yet flavorful addition to their Mexican-inspired dishes, this recipe is both easy to prepare and deeply satisfying.
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What You'll Learn
- Gather fresh ingredients: tomatillos, jalapeños, cilantro, garlic, onion, and cream of mushroom soup
- Roast tomatillos and peppers for smoky flavor before blending into sauce base
- Sauté onions and garlic to enhance depth; mix with cream of mushroom for richness
- Blend roasted ingredients, sautéed mix, and cream of mushroom until smooth and creamy
- Simmer sauce, adjust seasoning, and use as a base for green enchiladas
Gather fresh ingredients: tomatillos, jalapeños, cilantro, garlic, onion, and cream of mushroom soup
To begin crafting your green enchilada sauce with cream of mushroom, the first and most crucial step is to gather fresh ingredients that will form the foundation of your sauce. Start by selecting tomatillos, the star ingredient of any green sauce. Look for tomatillos that are firm, bright green, and still encased in their papery husks. Remove the husks and rinse them thoroughly to eliminate any sticky residue, ensuring a clean and fresh base for your sauce. Tomatillos provide a tangy and slightly sweet flavor that balances perfectly with the creaminess of the mushroom soup.
Next, jalapeños will add a subtle heat and depth to your sauce. Choose jalapeños that are vibrant green and free of wrinkles or soft spots. Depending on your spice preference, you can include the seeds for extra heat or remove them for a milder flavor. Jalapeños not only contribute heat but also a fresh, peppery note that complements the other ingredients. Alongside the jalapeños, cilantro is essential for its bright, herbal flavor. Pick a bunch of cilantro with fresh, green leaves and no signs of wilting. The cilantro will add a refreshing, aromatic quality to the sauce, tying all the flavors together.
Garlic and onion are foundational aromatics that will build the savory backbone of your sauce. Select firm, unblemished garlic cloves and a medium-sized white or yellow onion. The garlic should be peeled and roughly chopped, while the onion should be diced into small, even pieces. These ingredients will sauté to perfection, releasing their natural sugars and creating a rich, flavorful base. Their earthy and slightly sweet notes will harmonize beautifully with the cream of mushroom soup.
Finally, the cream of mushroom soup serves as the creamy, umami-rich component that sets this green enchilada sauce apart. Opt for a high-quality canned or condensed cream of mushroom soup, ensuring it has a smooth texture and robust mushroom flavor. This ingredient will add depth, creaminess, and a savory richness that balances the brightness of the tomatillos and cilantro. Having all these fresh ingredients gathered and prepared will set you up for success in creating a delicious, unique green enchilada sauce.
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Roast tomatillos and peppers for smoky flavor before blending into sauce base
To achieve a rich, smoky flavor in your green enchilada sauce with cream of mushroom, roasting tomatillos and peppers is a crucial step. Begin by preheating your oven to 425°F (220°C). While the oven heats up, prepare the tomatillos and peppers by rinsing them thoroughly and patting them dry. Remove the husks from the tomatillos and place them on a large baking sheet lined with parchment paper. Add jalapeños, serranos, or Anaheim peppers to the sheet, depending on your desired heat level. Drizzle the vegetables lightly with olive oil and use your hands to coat them evenly, ensuring they roast instead of steam.
Once the oven is fully preheated, place the baking sheet on the middle rack. Roast the tomatillos and peppers for 20–25 minutes, flipping them halfway through to ensure even cooking. The tomatillos should soften and turn a pale olive green, while the peppers will develop charred spots, which contribute to the smoky flavor. Keep a close eye on the peppers, as they may char faster than the tomatillos. If some peppers darken significantly before the tomatillos are done, remove them early to prevent burning.
After roasting, transfer the tomatillos and peppers to a blender or food processor. Allow them to cool slightly for easier handling, but blending them while still warm can enhance the sauce’s texture and flavor. Add a small onion (roasted or raw, depending on your preference), 2–3 garlic cloves, a handful of fresh cilantro, and a squeeze of lime juice to the blender. Pulse the mixture until it reaches a slightly chunky consistency, as this will provide texture to the sauce base. Avoid over-blending, as it can make the sauce too smooth and dilute the smoky essence.
The roasted tomatillo and pepper mixture now forms the foundation of your green enchilada sauce. To incorporate the cream of mushroom, heat a saucepan over medium heat and add the blended mixture. Stir in one can of cream of mushroom soup, thinning it with a bit of chicken or vegetable broth if needed to achieve your desired consistency. Simmer the sauce for 5–7 minutes, allowing the flavors to meld together. The cream of mushroom adds a creamy, earthy depth that complements the smoky tomatillos and peppers perfectly.
Finally, taste the sauce and adjust the seasoning with salt, pepper, or additional lime juice as needed. This roasted tomatillo and pepper base, combined with the cream of mushroom, creates a green enchilada sauce that is both vibrant and comforting. Use it immediately for your enchiladas, or store it in the refrigerator for up to a week. The roasting step ensures that the smoky flavor shines through, making this sauce a standout component of your dish.
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Sauté onions and garlic to enhance depth; mix with cream of mushroom for richness
To begin crafting your green enchilada sauce with cream of mushroom, start by sautéing onions and garlic, as this foundational step will significantly enhance the depth of flavor in your sauce. Heat a tablespoon of olive oil or vegetable oil in a medium saucepan over medium heat. Add finely chopped onions and minces garlic, stirring frequently to prevent burning. The goal is to soften the onions until they become translucent and slightly caramelized, which should take about 5-7 minutes. This process releases the natural sugars in the onions and mellows the sharpness of the garlic, creating a rich, savory base for your sauce.
As the onions and garlic sauté, their aromas will fill your kitchen, signaling the development of complex flavors that will infuse your green enchilada sauce. Once the onions are tender and lightly golden, it’s time to introduce the cream of mushroom soup to add richness and creaminess to the sauce. Pour in one can of condensed cream of mushroom soup, stirring it into the sautéed onions and garlic until fully combined. The cream of mushroom not only thickens the sauce but also contributes earthy, umami notes that complement the vibrant flavors of the green enchilada components.
To ensure a smooth and well-integrated sauce, whisk the mixture continuously as you incorporate the cream of mushroom. This prevents lumps and ensures that the flavors meld together seamlessly. If the sauce seems too thick, gradually add a splash of chicken or vegetable broth to achieve your desired consistency. The combination of sautéed onions, garlic, and cream of mushroom creates a luscious, flavorful foundation that will elevate your green enchilada sauce to new heights.
Next, introduce the green enchilada sauce components to the mixture. Add a can of mild or medium green enchilada sauce, stirring it into the cream of mushroom base. The green enchilada sauce brings its signature tanginess and heat from green chilies, while the cream of mushroom tempers the spiciness and adds a velvety texture. Taste the sauce and adjust the seasoning with salt, pepper, or a pinch of cumin if needed. This blending of flavors ensures a balanced, rich sauce that’s both comforting and vibrant.
Finally, allow the sauce to simmer gently for 5-10 minutes, stirring occasionally, to let the flavors fully develop and marry. This brief simmering time helps the sauce thicken slightly and allows the ingredients to meld together harmoniously. The result is a green enchilada sauce that’s deeply flavorful, creamy, and rich, thanks to the sautéed onions, garlic, and cream of mushroom. This sauce is now ready to be poured over your enchiladas, adding a luxurious and satisfying finish to your dish.
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Blend roasted ingredients, sautéed mix, and cream of mushroom until smooth and creamy
To begin crafting your green enchilada sauce with cream of mushroom, start by preparing the roasted ingredients. Preheat your oven to 400°F (200°C) and roast 6-8 tomatillos, 2-3 jalapeños or serrano peppers, 1 large onion (quartered), and 4-5 garlic cloves until they are softened and slightly charred. This process should take about 20-25 minutes. The roasting adds a deep, smoky flavor that will enhance the overall taste of your sauce. Once roasted, let the ingredients cool slightly before proceeding to the blending stage.
Next, prepare the sautéed mix that will complement the roasted ingredients. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add 1/2 cup of diced white or yellow onion and sauté until translucent, about 3-4 minutes. Then, add 2 minced garlic cloves and cook for another minute, stirring frequently to avoid burning. This sautéed mix will add a fresh, aromatic base to your sauce. Once done, set it aside to cool briefly before blending.
Now, it’s time to combine the roasted ingredients, sautéed mix, and cream of mushroom in a blender. Add the roasted tomatillos, peppers, onion, and garlic to the blender, followed by the sautéed onion and garlic. Pour in one 10.5-ounce can of cream of mushroom soup, which will contribute a creamy texture and earthy flavor. Add 1/2 cup of chicken or vegetable broth to help achieve the desired consistency. Blend the mixture on high speed until it becomes smooth and creamy, pausing to scrape down the sides of the blender as needed. The goal is a velvety sauce with no visible chunks.
As you blend, taste the sauce and adjust the seasoning if necessary. Add salt, pepper, or a pinch of cumin to enhance the flavors. If the sauce is too thick, add a bit more broth, one tablespoon at a time, until it reaches your desired consistency. For a brighter flavor, squeeze in the juice of half a lime. The cream of mushroom should seamlessly integrate with the roasted and sautéed ingredients, creating a rich, cohesive sauce.
Once the sauce is smooth and creamy, transfer it to a saucepan and heat it over medium heat for 5-7 minutes, stirring occasionally. This step allows the flavors to meld together and ensures the sauce is warm and ready to use. Your green enchilada sauce with cream of mushroom is now perfect for drizzling over enchiladas, using as a base for casseroles, or serving as a flavorful dip. Its unique blend of roasted, sautéed, and creamy elements will elevate any dish.
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Simmer sauce, adjust seasoning, and use as a base for green enchiladas
To begin making your green enchilada sauce with cream of mushroom, start by gathering your ingredients: green chiles, cream of mushroom soup, chicken or vegetable broth, garlic, onion, cumin, and coriander. In a medium saucepan, sauté finely chopped onion and minced garlic until softened and fragrant. This step is crucial as it builds the flavor foundation for your sauce. Add the green chiles (either fresh, roasted, or from a can) and cook for a few minutes to meld the flavors together. The combination of sautéed aromatics and green chiles will create a vibrant base for your sauce.
Next, pour in the cream of mushroom soup and broth, stirring continuously to ensure a smooth consistency. The cream of mushroom adds a rich, earthy depth to the sauce, while the broth helps to thin it to the desired consistency. Bring the mixture to a gentle simmer, allowing the flavors to meld and develop. Simmering is key to achieving a well-rounded sauce, as it reduces any raw flavors and thickens the mixture slightly. Let the sauce simmer for about 10-15 minutes, stirring occasionally to prevent sticking or burning.
As the sauce simmers, taste and adjust the seasoning to suit your preferences. Add cumin and coriander for warmth and depth, and don’t hesitate to add salt, pepper, or a pinch of sugar to balance the acidity from the green chiles. If the sauce feels too thick, add a splash more broth; if it’s too thin, let it simmer a bit longer. The goal is a smooth, flavorful sauce that coats the back of a spoon. Remember, the seasoning should complement the filling you plan to use in your enchiladas, so keep that in mind as you adjust.
Once your sauce is perfectly seasoned and textured, it’s ready to serve as the base for your green enchiladas. To assemble, dip corn tortillas in the warm sauce to soften them, then fill with your choice of protein (shredded chicken, beef, or cheese for vegetarian options) and roll tightly. Place the filled tortillas seam-side down in a baking dish, then pour the remaining sauce generously over the top. This ensures the enchiladas stay moist and flavorful as they bake. Top with cheese, if desired, and bake in a preheated oven until bubbly and golden.
Finally, the green enchilada sauce with cream of mushroom will add a unique, savory twist to your dish. Its creamy texture and slightly spicy, earthy flavor pair beautifully with traditional enchilada fillings. Serve your enchiladas hot, garnished with fresh cilantro, diced onions, or a dollop of sour cream for added freshness. This sauce not only elevates the dish but also showcases how versatile cream of mushroom can be in Mexican-inspired cuisine. Enjoy your homemade green enchiladas with a side of rice or beans for a complete, satisfying meal.
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Frequently asked questions
You’ll need green enchilada sauce (store-bought or homemade), cream of mushroom soup, chicken or vegetable broth, garlic powder, onion powder, salt, and pepper. Optional ingredients include diced green chilies or fresh cilantro for added flavor.
Whisk together equal parts green enchilada sauce and cream of mushroom soup in a saucepan over medium heat. Gradually add broth to thin the mixture to your desired consistency, stirring continuously until smooth and heated through.
Yes, this sauce works great as a base for chicken or cheese enchiladas. You can also use it as a topping for tacos, burritos, or even as a dip for chips. It adds a creamy, slightly spicy flavor to any Mexican-inspired dish.
