Green Enchilada Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4
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Calories
183 kcal
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Course
Main Course, Condiments
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Cuisine
Mexican
Green Enchilada Sauce
Description
This Green Enchilada Sauce features a base of tomatillos, green bell peppers, and jalapeños blended with sautéed red onion and garlic. After pureeing these fresh ingredients, the mixture is simmered with chicken broth, seasoned with kosher salt, black pepper, cumin, oregano, and a touch of sugar to balance acidity. The sauce achieves a smooth texture through an additional blending step, though some small clumps may remain for body. The heat level can be adjusted by the amount of jalapeño seeds included. This sauce is versatile and adds brightness and depth to enchiladas and similar dishes.
It can be made in a slow cooker for convenience, simmering on low or high heat to develop flavors over several hours. Once cooked, the sauce should be stored in airtight containers in the refrigerator for up to one week or frozen for up to three months to maintain quality.
Ingredients
- 2 tablespoons olive oil extra-virgin
- ½ red onion minced
- 5 teaspoons garlic minced
- 2 green bell pepper chopped
- 1-2 jalapeno pepper seeded (or 1 teaspoon canned chopped jalapenos
- 1½ pound tomatillo husked and quartered (about 14 tomatillos
- ½ bunch cilantro
- 4 cups chicken broth
- 1½ teaspoons kosher salt
- ¼ teaspoons black pepper
- 2 teaspoons cumin
- 1 tablespoon oregano
- 2-3 tablespoons sugar
Instructions
- Heat olive oil in a large pot or pan and saute onions and garlic until tender.
- While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers, and cilantro to the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
- Pour the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
- At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
- The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.
Notes
- Adjust heat by including or removing jalapeño seeds and membranes for desired spiciness.
- Store sauce in airtight containers in the refrigerator for up to one week or freeze in suitable containers for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 183kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 1740mg | 73% |
| Potassium | 833mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 91mg | 101% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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