Green Enchilada Sauce
User Reviews
5.0
9 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
3 cups
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Calories
87 kcal
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Course
Condiments
Green Enchilada Sauce
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Roasted peppers and tomatillos create the most flavorful homemade green enchilada sauce, perfect for chicken or vegetable enchiladas, chilaquiles or casseroles!
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Ingredients
- 1 pound tomatillos husked
- 4 Anaheim peppers or poblano peppers
- 1 Jalapeno pepper
- ½ red onion quartered
- ¼ cup fresh cilantro
- 2 tablespoons lime juice fresh-squeezed
- 2 cloves garlic chopped
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ cup vegetable broth or water
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Instructions
- Turn the oven broiler on to high.
- Place the tomatillos, anaheim peppers, jalapeno and red onion on a foil-lined baking sheet.
- Place the baking sheet on a rack 6-8 inches from the broiler in the oven for 5 minutes.
- Remove from the oven, flip the peppers, tomatillos and onion and place back in the oven for another 5 minutes.
- Remove them from the oven and move the tomatillos and onions to a blender.
- Loosely cover the peppers on the baking sheet with aluminum foil to keep in some of the heat and help them steam. Let them sit for 5 minutes.
- Remove the top layer of foil and peel the black skin from the peppers.
- Roughly chop the peppers, then add them to a blender with the roasted onion and tomatillos.
- Add the cilantro, lime juice, garlic, cumin, salt and vegetable broth to the blender.
- Blend all of the ingredients together until smooth.
Notes
- This recipe makes approximately 3 cups, or 24 ounces of sauce. This should be enough sauce to make 16 enchiladas, or two pans of 8 enchiladas each.
- If you can’t find anaheim or poblano peppers, or want to skip roasting your own peppers, you can use a can of diced green chilies. Replace the 4 anaheim peppers and 1 jalapeno pepper with an 8 ounce can of diced green chilies. If using mild diced green chilies in the can, the enchilada sauce will be much milder than if using roasted anaheim and jalapeno peppers.
- If you want to make a mild enchilada sauce, ditch the jalapeno. This sauce is on the spicier side because I use the entire pepper, seeds and all, to make the sauce. The anaheim peppers are on the mild side, so you can still make a mild sauce using these peppers, just ditch the jalapeno and feel free to add another anaheim pepper in it’s place, or roast a green bell pepper instead.
- To make a double batch, or triple batch, of the sauce simply hover over the number of servings in the recipe card below. To double the amount of sauce, slide the servings up to 48 ounces. The ingredient amounts in the recipe card will automatically update for the desired serving amount.
- The sauce will stay good in the refrigerator for up to 7 days.
- This sauce can also be frozen for up to 3 months. Be sure if you’re storing it in a glass container, such as a mason jar, that you leave at least 1 inch of space at the top of the jar for the sauce to expand. You can also store the sauce in freezer-safe bags, making sure to push any extra air out as you’re sealing the bag.
- To make a creamy green enchilada sauce, add one avocado to the blender with the rest of the ingredients. Blend until smooth and creamy.
Nutrition Information
Show Details
Calories
87kcal
(4%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
1185mg
(49%)
Potassium
482mg
(14%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
410mg
(8%)
Vitamin C
38mg
(42%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3cups
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 1185mg | 49% |
| Potassium | 482mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 410mg | 8% |
| Vitamin C | 38mg | 42% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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