4.8 from 162 votes
Green Enchilada Sauce
This green enchilada sauce made from Anaheim peppers, onions, and garlic will quickly become your new favorite sauce for enchiladas!
Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 cups
Calories: 67 kcal
Course:
Condiments
Cuisine:
Mexican
Ingredients
- 4 Anaheim peppers
- 1 tablespoon olive oil
- ½ pound tomatillos, husked, rinsed, and halved
- 1 yellow onion, roughly chopped
- 1 jalapeño, seeded and stemmed, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 cup vegetable broth
- ⅓ cup packed cilantro, optional
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
Instructions
- Line a large baking sheet with aluminum foil and place the Anaheim peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.
- Broil for 5 minutes per side until the skin is blistered and black.
- Remove them from the oven and cover them with an additional piece of aluminum foil for 5 minutes to soften the pepper skins.
- Peel the charred skin off the peppers using your hands or a butter knife, getting as much of the charred skin off as you can.
- Make a vertical slit on the pepper and scoop out the ribs and seeds. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the tomatillos, onion, jalapeño, and garlic. Cook for 10 minutes until the tomatillos start to soften and the onions begin to caramelize.
- Transfer the cooked vegetables and roasted peppers to a large blender. Add the broth, cilantro (if using), lime juice, salt, cumin, and oregano and blend until completely smooth. Taste and season with more salt if necessary.
- Serve immediately or store in a jar and refrigerate for up to 5 days.
Cup of Yum
Notes
- Save some time and multitask! While the peppers are roasting under the broiler, start sauteing the rest of the fresh ingredients. They should both finish at the same time.
- Great for batching. This recipe is great to double or triple and then freeze flat for easy thawing. That way you always have enchilada sauce stocked and ready for quick weeknight meals.
Nutrition Information
Serving
1serving
Calories
67kcal
(3%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
1006mg
(42%)
Potassium
60mg
(2%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
230IU
(5%)
Vitamin C
17mg
(19%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4cups
Amount Per Serving
Calories 67
% Daily Value*
| Serving | 1serving | |
| Calories | 67kcal | 3% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 1006mg | 42% |
| Potassium | 60mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 230IU | 5% |
| Vitamin C | 17mg | 19% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.