Homemade Green Enchilada Sauce
If you have some favorite enchiladas that are in need of a delicious sauce, look no more! This Homemade Green Enchilada Sauce is so delicious and packed with flavor. You will want to have it on hand all the time!
Servings: 4 cups
Ingredients
- 1 tablespoon olive oil
- 1 whole yellow onion diced
- 3 cloves of garlic minced
- 1 whole jalapeno pepper diced
- 3 (4 ounce) cans diced green chiles
- 6 tomatillos peeled, washed, and diced
- 1 cup vegetable broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoons cumin
Instructions
- In a medium saucepan, over medium-high heat, add your olive oil and diced onion, and sauté for 5 minutes.
- Add your garlic, jalapeno, green chiles, and tomatillos. Continue to saute over medium-high heat for 8-10 minutes.
- Add in your vegetable broth, salt, pepper, and cumin. Bring to a boil and boil for just a few minutes.
- Turn the heat to low and simmer for about 10 minutes to reduce the liquid slightly.
- Using an immersion blender in the pot, blend your sauce until it is smooth. You can also remove the sauce from the pot and blend it in a blender.
- Use immediately or store in an airtight container in the fridge for up to a week. You can keep it frozen for up to 4 months.
Notes
if you prefer a milder sauce, leave out the jalapeño pepper or remove the seeds and membranes before dicing. On the other hand, if you like it hot, add extra jalapeños or use a spicier variety of green chilis.
To add some tangy flavor to the sauce, mix in 2-3 tablespoons of lime juice in step 3.
Nutrition
Serving: 3tablespoons | Calories: 79kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1017mg | Potassium: 267mg | Fiber: 3g | Sugar: 4g | Vitamin A: 295IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 2mg
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