• You can remove the seeds from the jalapeno peppers if you want a milder green chile sauce. Alternatively, you can one or two serrano peppers if you would like it to be spicier.
• You can make this green chile sauce ahead of time and keep it in the fridge for 1 week. Any leftovers go great on eggs or as a dipping sauce for nachos.
• These enchiladas are best assembled and eaten on the same day—do not assemble in advance.
Keyword enchiladas, green chile sauce, salsa verde, vegetarian appetizer, vegetarian recipes