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.
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Why Make Green Enchilada Sauce?
Green enchilada sauce is a milder sauce and has a more earthy flavor, and every bite of this homemade sauce is delectable. Canned green enchilada sauce is just kind of sad, it’s watery and usually not very flavorful.
Ingredients in Green Enchilada Sauce
Vegetables
Tomatillos
Chile Peppers - Anaheim, Poblanos, and Jalapeños
Onion - White or yellow onion
Garlic - Minced or pressed
Cilantro - coarsely chopped
Spices - Cumin, kosher or sea salt, and black pepper
Liquids
Olive Oil
Chicken broth
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 for 15 minutes to 1/2 hour, depending on the consistency you want
The sauce can also be simmered in a slow cooker on low for 6-8 hours.
How to Serve Green Chile Enchilada Sauce
Perfect on Tamales, sopes, tostadas, and more!
Storing Green Enchilada Sauce
Refrigerator - store sauce in an airtight container, it will last for 2 to 3 days
Freezer - Sauce will last in the freezer for 2-3 months in an airtight container
