Homemade Green Enchilada Sauce Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4
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Calories
83 kcal
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Course
Main Course
Homemade Green Enchilada Sauce Recipe
Description
The Homemade Green Enchilada Sauce starts with roasting halved tomatillos alongside garlic cloves and three types of peppers: jalapeno, poblano, and serrano. Baking them until charred brings out a smoky flavor while softening the ingredients. The roasted skins are optionally peeled to reduce bitterness before blending the tomatillos, peppers, and squeezed garlic into a smooth puree. Fresh cilantro, cumin, chili powder, salt, and pepper are added to build spice complexity. Chicken broth and fresh lime juice are mixed in to smooth and brighten the sauce.
This sauce has a lively, moderately spicy flavor with a balance of tanginess from the tomatillos and citrus, and warmth from the peppers and spices. It can be simmered briefly after blending to meld flavors further. Use it to smother enchiladas or as a sauce base in various Mexican recipes that call for green enchilada sauce, offering freshness and spice.
This recipe yields about six cups, suitable for multiple uses or freezing in portions for later meals.
Ingredients
- 1 pound tomatillos
- 4 cloves garlic
- 2 jalapeno pepper
- 2 poblano pepper
- 2 Serrano peppers
- 2 tablespoons cilantro chopped
- ½ tablespoon cumin
- 1 tablespoon chili powder spicy
- salt to taste
- black pepper to taste
- 2 cups chicken broth
- lime juice from 1
Instructions
- Preheat oven to 350 degrees.
- Peel away the dry husk and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
- Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them.
- Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.
- Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go.
- Add cilantro, cumin, chili powder and salt and pepper.
- Process to combine.
- Add chicken broth and lime juice and process until smooth.
- Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop.
Notes
- This recipe makes about 6 cups of green enchilada sauce, which can be stored and used as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 73mg | 3% |
| Potassium | 600mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1059IU | 21% |
| Vitamin C | 72mg | 80% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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