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green enchilada sauce recipe authentic mexican traditional verde tomatillos anaheim peppers garlic best

Green Enchilada Sauce

By Kimberly Killebrew
This green enchilada sauce is made from scratch with roasted vegetables and is deliciously versatile.
5 from 2 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6

Equipment

Ingredients
  

  • 1 pound tomatillos , husks discarded and rinse the tomatillos
  • 1 white onion (can substitute yellow)
  • 2 jalapeno peppers , left whole and rinsed
  • 4 cloves garlic , skins left on for roasting
  • 1 tablespoon olive oil
  • 8-10 Anaheim peppers , left whole and rinsed
  • OR 2 (4 ounce) cans diced green chiles
  • 1/2 cup chicken broth
  • 1/4 cup chopped cilantro
  • juice of one lime
  • 2 teaspoons chicken bouillon base
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon Mexican oregano (can substitute Greek oregano)
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Roast the Vegetables: If you're roasting your own Anaheim peppers those will be roasted on a separate tray and need some additional handling after roasting (see instructions below). Preheat the oven to 400 F / 205 C and line a baking sheet with aluminum foil. Spread the tomatillos (outer husks removed), jalapenos, peeled onion and unpeeled garlic out onto the baking sheet. Lightly drizzle some olive oil over them. Roast them for 30-40 minutes or until the tomatillos are softened and the vegetables are lightly scorched in places. Remove the roasted vegetables and let them sit for a few minutes, then remove and discard the garlic skins. Remove the stems of the jalapenos, slice the peppers lengthwise and discard the membranes and seeds (if you prefer your sauce hotter, leave the membranes).
    Roasting the Anaheim Peppers:
    Preheat your oven to 400 F / 205 C and line a baking sheet with aluminum foil. Place the whole peppers on the baking sheet (don't drizzle with oil, this will help them char better) and roast them for about 40 minutes or until the peppers have collapsed and the skins are charred. Remove them from the oven and let them cool for a minute. Place a bowl over the peppers to create a dome so that they can steam under it. Alternatively place them in a ziplock bag. Let the roasted peppers steam for about 15 minutes, then remove the skins (they should peel off easily). Discard the skins. Remove the stems, slice the peppers lengthwise, and remove/discard the membranes and seeds. Dice the peppers. These can be refrigerated until ready to use, up to 3 days, and can also be frozen for up to 3 months.
  • Place the roasted vegetables along with all other ingredients in a blender and blend until mostly smooth. I like a few small chunks to remain for a bit of texture. If you prefer yours completely smooth, blend away. Taste the sauce and add more seasonings as desired. If needed, you can add a pinch of sugar to balance the acidity. Note: If you don't have a blender you can use a food processor instead.
    If your sauce is too thin, transfer it to a saucepan and simmer uncovered to allow some excess liquid to evaporate until the sauce thickens. You can also start with less chicken broth to begin with and add more as needed. If your sauce is too thick, simply add a little more chicken broth.
    Makes roughly 4 cups.

Nutrition

Calories: 85kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 0.1mgSodium: 708mgPotassium: 287mgFiber: 5gSugar: 7gVitamin A: 195IUVitamin C: 26mgCalcium: 27mgIron: 1mg
Course condiment, Sauce
Cuisine Mexican
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