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February 25, 2019

Green Chile Enchilada Sauce

Even though this is an “enchilada sauce recipe” and it goes great on enchiladas, don’t let the name fool you. With the garlic infused in the sauce, this is a convenient, great-tasting alternative to pour on top of shrimp tacos, chicken burritos, and tamales.




How to Make Green Chile Enchilada Sauce

Roast chile peppers, and, tomatillos in the oven at 450 degrees F. until tomatillos are soft. 

In a large saucepan or stockpot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant. 

While onions are sauteing, combine tomatillos, Anaheim peppers, poblano peppers, jalapeno peppers, and cilantro in your blender.
Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.

Simmer 15 minutes to 1/2 hour, depending on the consistency you want
The sauce can also be simmered in a slow cooker on low all day.




How to Serve Green Chile Enchilada Sauce





Green Chile Enchilada Sauce

Easy to make Green Chile Enchilada Sauce.

Ingredients:
  • 3 Tbsp. extra-virgin olive oil
  • 1 large onion, minced
  • 5-6 cloves garlic, minced or pressed
  • 3 poblano peppers, stem and seeded
  • 2 Anaheim peppers, stem and seeded
  • 1-2 jalapenos, stem and seeded (optional)
  • 1 1/2 lb. tomatillos, husked and quartered or halved
  • 1/2 bunch cilantro, coarsely chopped
  • 1 1/2 tsp. Kosher salt or sea salt
  • 1/4 tsp. black pepper
  • 1 1/2 tsp. cumin
  • 3 cup  chicken broth
Instructions:
  1. Roast chile peppers, and, tomatillos in the oven at 450 degrees F. until tomatillos are soft.
  2. In a large saucepan or stockpot, heat olive oil over medium heat. Saute onions and garlic until tender and fragrant.
  3. While onions are sauteing, combine tomatillos, Anaheim peppers, poblano peppers, jalapeno peppers, and cilantro in your blender.
  4. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
  5. Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin.
  6. Simmer 15 minutes to 1/2 hour, depending on the consistency you want
  7. The sauce can also be simmered in a slow cooker on low all-day.

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Know Your Chile Peppers