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Banner displaying Chicken Enchiladas with Cilantro, Cheese, and Cook's Pantry Organic Mild Green Enchilada Sauce

Organic

MILD GREEN

ENCHILADA SAUCE

Organic Mild Green Enchilada Sauce

Product image displaying a jar of Cook's Pantry Organic Mild Green Enchilada Sauce

"Real, organic tomatillos that taste homemade because they're cooked in small batches with organic ingredients."

Product of USA

Organic
Non-GMO
Gluten-Free
Vegan

In a sea of enchilada sauces full of additives and preservatives, here's an authentic sauce with real, organic tomatillos. It tastes homemade, because it's made in small batches with simple, organic, all-natural ingredients. Your enchiladas deserve a real enchilada sauce.

Enchiladas made their way into American Cookbooks at the beginning of the 20th century, but the dish and its flavorful sauces have a much longer history. There is evidence of Mayans in Yucatan rolling fish into corn tortillas and smothering them in a pepper sauce in Pre-Columbian days. The very first cookbook ever published in Mexico in 1831 called El Cocinero Mexicano contained a recipe for enchiladas.


Nutrition Facts. Serving Size: one quarter of one cup (60 grams) Serving Per Container: seven and one half Amount Per Serving. Calories: thirty five. Calories from fat: thirty. Total Fat: 3 grams: 5% daily value. Saturated Fat: 0 grams: 0% daily value. Trans Fat: 0 grams. Cholesterol: 0 millagrams: 0% daily value. Sodium: two hundred sixty milligrams: 11% daily value. Total Carbohydrate: 2 grams: 1% daily value. Dietary fiber: 1 gram: 3% daily value. Total Sugars: 0 grams. Protein: 0 grams. Percent Daily Values are based on a two thousand calorie diet.

Prep time: 45 mins |Cook time: 120 mins |Total time: 165 mins |Serves: 4-6 | Print |

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Chili Verde

Prep time: 45 mins |Cook time: 120 mins |Total time: 165 mins |Serves: 4-6 |

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Chili Verde

INGREDIENTS

  • 1 ½ - 2 pound Pork roast (rest on counter for 30 minutes before cooking)
  • 1 onion - chopped
  • 2 garlic cloves - chopped
  • 1 jar Cook's Pantry Mild Green Enchilada Sauce
  • 2 cups chicken broth or water
  • Olive oil
  • 8 small white corn tortillas - warmed in oven
  • 2 cups savoy cabbage - thinly shredded
  • 1 cup queso fresco cheese
  • ½ cup onion - fine dice
  • 1 lime - cut into wedges

DIRECTIONS

  1. Preheat oven to 375 degrees.
  2. In a dutch oven, over medium high heat add oil, when hot sear the pork roast well on each side. Add onion and garlic to roast and saute for 2-4 minutes.
  3. Add ½ cup enchilada sauce and 2 cups chicken broth, cover and cook in oven for 2-3 hours until meat pulls apart easily.
  4. Turn meat in pot after 1 ½ hours. Prepare other ingredients. In a small saucepan heat remaining enchilada sauce and keep warm.
  5. Transfer cooked pork to serving bowl and add remaining enchilada sauce until well combined.
  6. To serve: Place chili verde in warm tortilla with shredded cabbage, queso fresco, a sprinkling of onion and lime wedge.

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4 Print |

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Chicken and Cotija Enchiladas

Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: 4

This recipe is so delicious it tastes lke spring summer winter and fall all in one bite and once you have it you will never make pork chops another way again, so yummy blahh blahhh.
Chicken and Cotija Enchiladas

INGREDIENTS

  • 1 jar of Cook's Pantry Mild Green Enchilada Sauce
  • 1 large skinless boneless chicken breast - cooked and shredded (use leftover Rotisserie chicken)
  • 1 onion - chopped
  • 2 garlic cloves - chopped
  • 2 cups Cotija cheese - crumbled
  • 1 can chopped green chilis - drained (4 ounce)
  • 8-10 corn tortillas
  • Olive oil


DIRECTIONS

  1. Preheat oven to 400 degrees.
  2. In medium saute pan over medium heat add olive oil and saute onion, garlic and pinch of salt for 3-5 minutes. Add cooked chicken and green chilis and saute for 3-5 minutes more. If using raw chicken - cook chicken breast in oven - whole with salt, pepper and olive oil until done. Let cool and shred. Then add to cooked onions. Set chicken aside in bowl to cool. Crumble Cotija cheese in bowl. Gently warm tortillas in hot pan with a little oil just until soft 1-2 minutes per side.
  3. In oven proof baking dish (8 x 8) pour ½ cup enchilada sauce in bottom and gently coat each side of tortilla with sauce. Put 2-3 tablespoons of chicken mixture and about 1-2 tablespoons crumbled cheese into each tortilla and roll over to enclose. Continue with remaining tortillas.
  4. Pour the remaining sauce over the rolled enchiladas and top with remaining cheese. Cover with a piece of parchment followed by foil.
  5. Bake for 20 minutes, remove parchment and foil and bake for another 10 minutes or until cheese is melted. Serve immediately.

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