Guest guest Posted June 22, 2009 Report Share Posted June 22, 2009 This makes up really fast. Green Chile Enchilada Sauce Ingredients: 1 can Cream of Mushroom soup 5 soup cans water 2 (4 oz) cans chopped green chiles 1 minced jalapeno chile 2 squeezed garlic cloves 1 tsp ground Oregano 1 tsp Cumin 1/4 cup Cilantro , chopped 2 rounded tsp Cornstarch dissolved in 1/4 cup cool water Mix all but the cornstarch in a large saucepan until well blended over medium heat, stirring often until simmers. Dissolve cornstarch in 1/4 cup cool water. Add cornstarch and return to boil. Lower heat a bit and simmer 1 minute while stirring constantly. Remove from heat and use for your favorite enchilada recipe. Quote Link to comment Share on other sites More sharing options...
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