Green Enchilada Sauce

5 from 1 vote

This Mexican-style green enchilada sauce is the perfect blend of roasted green chiles, onion, garlic and herbs to make a rich, flavorful sauce for enchiladas and more. Makes 4 cups.

Prep Time8

Cook Time10

Total Time18

Course: Sauce

Cuisine: American, Mexican

Keyword: enchilada sauce, gluten free, quick

Servings: servings

Calories: 18kcal

Author: Elise Shivamber

Ingredients

1 pound tomatillos
2 poblano peppers
1 jalapeño
½ white onion
4 cloves garlic
1 teaspoon neutral oil
½ cup cilantro
3 tablespoons lime juice
¾ cup vegetable stock
1 teaspoon salt

Instructions

Place poblanos, tomatillos, jalapeño, white onion and garlic on a lightly greased or aluminum foil lined baking sheet. Add neutral oil and toss ingredients to be fully coated in oil.
1 pound tomatillos, 2 poblano peppers, 1 jalapeño, ½ white onion, 4 cloves garlic, 1 teaspoon neutral oil
Turn oven to broil and then place baking sheet directly underneath the broiler. Broil for 5 minutes and flip all ingredients to other side.
Place back in broiler for an additional 5 minutes.
Remove from oven and let it cool for a few minutes.
Add roasted green chiles, garlic, onion and tomatillos to high-powered blender with all other ingredients.
½ cup cilantro, 3 tablespoons lime juice, 1 teaspoon salt, ¾ cup vegetable stock
Blend, beginning at a low speed and then turning to high speed before ending at low speed. Blend until completely smooth and liquidy, about 2 minutes.
Transfer to an airtight container.

Notes

Storage directions: Store this sauce in an airtight container or jar in the refrigerator for up to 1 week.

Reheat directions: Warm enchilada sauce in a saucepan on the stove on medium-heat or in the microwave at 30 second intervals.

Freezing directions: The best thing to do with any leftover enchilada sauce is to freeze it. Portion the sauce (I love to use Souper Cubes to freeze leftovers) in ½ cup or 1 cup sizing. Then, when ready to use, thaw overnight or reheat in the microwave or on the stove.

For extra spice: Swap out the jalapeño for a serrano pepper.

Substitute poblanos for: green bell peppers (more mild and less earthy) or anaheim peppers (a little more spicy but still quite mild). You can also substitute for Hatch/New Mexico chiles, which will be a little more spicy.

Substitute tomatillos for: canned hatch green chiles, green tomatoes with a touch more lime juice to bring out the tartness, or canned tomatillos.

Substitute vegetable stock for: water, which will result in slightly less flavor, or chicken stock if not vegan.

Nutrition