Green Enchilada Sauce Recipe

A great enchilada begins with a sauce that’s vibrant, flavorful, and perfectly balanced. This Green Enchilada Sauce Recipe captures the essence of authentic Mexican cuisine with fresh tomatillos, green chiles, and aromatic spices. Smooth, tangy, and slightly spicy, it transforms any enchilada into a bold, restaurant-quality dish. Crafted with precision, this sauce is versatile enough to elevate tacos, burritos, or even grilled meats.

Ingredients List

• 1 lb fresh tomatillos, husked and rinsed
• 2–3 jalapeños or serrano peppers (adjust to heat preference)
• 1 small onion, chopped
• 2 garlic cloves
• ½ cup fresh cilantro leaves
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 cup vegetable or chicken broth
• 1 tbsp lime juice
• Salt to taste
• 1 tbsp olive oil

Step-by-Step Instructions

1. Roast the Vegetables

Preheat oven to 400°F (200°C). Place tomatillos, peppers, and onion on a baking sheet. Drizzle with olive oil and roast for 15–20 minutes until slightly charred.

2. Blend the Sauce

Transfer roasted vegetables to a blender. Add garlic, cilantro, cumin, oregano, lime juice, and broth. Blend until smooth.

3. Simmer for Depth

Pour blended sauce into a saucepan and simmer over medium heat for 10 minutes. Adjust salt and spice as needed.

4. Serve or Store

Use immediately to smother enchiladas or let cool for storing in an airtight container.

Cook Time

Total: 30 minutes
Prep: 10 minutes
Bake: 20 minutes

Servings

Makes approximately 2 cups

Nutritional Information (approx. per serving)

• Calories: 50
• Fat: 3g
• Carbohydrates: 6g
• Protein: 1g
• Fiber: 2g
• Sodium: 120mg

Storage Instructions

Store in an airtight container in the refrigerator for up to 5 days.
Can be frozen for up to 2 months; thaw in the refrigerator before reheating.

Suggestions

• Add roasted poblano peppers for a smoky flavor.
• Stir in a spoonful of Greek yogurt or cashew cream for a creamy variation.
• Use as a base for green enchilada casserole or baked tacos.

Seasonal Relevance

This sauce shines in summer and fall when fresh tomatillos are at their peak, delivering a bright, tangy flavor. It also works well year-round using frozen or canned tomatillos.

Conclusion

This Green Enchilada Sauce Recipe delivers a fresh, tangy, and slightly spicy sauce that elevates any Mexican-inspired dish. Easy to prepare and versatile, it’s a must-have in your kitchen for authentic enchiladas and beyond.

FAQs

Q1: Can I make this sauce milder for kids?
Yes, remove the seeds from the peppers or use fewer peppers to reduce heat.

Q2: Can I use canned tomatillos instead of fresh?
Absolutely, just rinse and drain them before blending; the flavor will be slightly less fresh but still delicious.

Q3: How can I thicken the sauce if it’s too thin?
Simmer uncovered for a few extra minutes until it reaches your desired consistency.