Homemade Green Enchilada Sauce Recipe



This super quick and easy Homemade Green Enchilada Sauce Recipe is filled with tomatillos, green chiles and a little jalapeo, sautd and then blended to your preferred consistency. Perfect for topping burritos, enchiladas and even great as a salad dressing!

Ever since Ive shared my Homemade Red Enchilada Sauce, everyone is keeps asking me for a Green Sauce version. Im finally sharing my favorite recipe and once you try this sauce, youll never go back to buying canned again!

How To Make Green Enchilada Sauce:

  • Start by sauting diced onion, jalapeo and garlic in some olive oil until they are softer and tender.
  • Add in some chopped tomatillos and cook another minute or two until softened.
  • Transfer the mixture to a blender, along with some canned chiles, chicken broth, cumin, salt and pepper.
  • Blend until desired consistency is reached.

Green Chile Enchilada Sauce Ingredients:

While this recipe calls for canned green chiles you can easily roast your own Anaheim Chiles. I prefer to use the canned version when Im in a pinch for time.

  • Onion I like to use a yellow onion, but you can also use white onions.
  • Jalapeo remove the seeds for a more mild sauce, but keep them in if you like it spicy.
  • Tomatillos green tomatoes that are wrapped in a paper-like husk. Remove the paper husk and wash well before chopping.
  • Garlic you can use fresh garlic or minced from a jar.
  • Chicken Broth you can also use veggie broth for a vegetarian option.
  • Cumin I love adding this spice to Mexican dishes because it gives it a great earthy flavor.

How To Store Green Enchilada Sauce:

You can use this sauce right away or store it in the fridge for up to 7 days, freeze for up to 5 months.

How To Can Enchilada Sauce:

  • Process your lids as directed by the manufacturer
  • Wash and rinse your pint size jars and keep hot until ready to fill
  • Ladle the green enchilada sauce into the jars, leaving about 1/2 of headspace. Wipe the rims with a damp cloth and seat the lids. Put on the rings and tighten finger tight.
  • Process at 6 lbs. pressure for 20 minutes, following the directions that came with your pressure canner.

How To Use Enchilada Sauce:

This green enchilada sauce is delightfully tangy with a nice kick of spice. We love to use this sauce on chicken enchiladas, smothering burritos, in salads and also a great sauce to season chicken or pork!

More Mexican Recipes To Try

  • Homemade Red Enchilada Sauce
  • Easy Mexican Rice
  • Ground Beef Enchiladas
  • Chicken Tamale Casserole
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Homemade Green Enchilada Sauce Recipe

This super quick and easy Homemade Green Enchilada Sauce Recipe is filled with tomatillos, green chiles and a little jalapeo, sautd and then blended to your preferred consistency.

  • Author: Shawn
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Mexican

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 jalapeo, seeded and diced
  • 2 cups chopped tomatillos (about 3 large)
  • 4 cloves garlic, minced
  • 2 cups chicken broth or veggie broth
  • 4 (4 oz) cans diced green chiles
  • 2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Add the olive oil to a pan over medium high heat and saut the onion, jalapeo and garlic until tender and slightly charred. Stir in the tomatillos and cook for an additional 2 minutes, until softened.
  2. Transfer the mixture to a blender along with the remaining ingredients and process until your desired consistency is reached.
  3. Use immediately or store in the fridge in an airtight container for up to 7 days, or freeze for up to 5 months. Enjoy!

Keywords: Enchilada Sauce, Green, Chiles, Mexican, Enchiladas

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