We love to make enchiladas for a quick dinner. However one debate we’ve never settled is red or green sauce – which is best? I love this green chile sauce from Hatch. You’ll find the yellow and green cans in all major grocery store. They’re usually a few dollars more than the cheaper brands, but they’re worth every extra penny.
The sauce is rich and thick. You need only heat it in a pan and then pour over a rolled and filled tortilla. Sometimes I like to add a little sauce to the filling as well.
Finishing off the dish here – some quickly chopped avocado (spritzed in lime juice to prevent browning), Twisted Ranch sauce drizzle, some fresh cut white onion and a small handful cilantro.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!