Green Enchilada Sauce
A zesty, tangy Green Enchilada Sauce made with tomatillos, green chilies, garlic, and spices. Perfect for enchiladas, tacos, or as a flavorful Mexican base.
Equipment
- Saucepan
- Blender or food processor
- Knife & cutting board
- measuring cups/spoons
- Wooden spoon
Ingredients
- 1 lb tomatillos husked and rinsed
- 2 –3 fresh green chilies jalapeños or serranos, adjust heat to taste
- ½ cup onion chopped
- 3 garlic cloves peeled
- 1 cup chicken broth or vegetable broth for vegetarian option
- 2 tbsp olive oil
- 1 tsp ground cumin
- ½ tsp oregano
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro optional, for garnish
Instructions
- In a saucepan, boil tomatillos, chilies, onion, and garlic until softened (about 10 minutes).
- Drain and transfer vegetables to a blender.
- Add broth, cumin, oregano, lime juice, salt, and pepper.
- Blend until smooth.
- Heat olive oil in the saucepan, then pour in the blended sauce.
- Simmer for 8–10 minutes to thicken and deepen flavor.
- Taste and adjust seasoning as needed.
- Serve warm over enchiladas, tacos, or use as a cooking base.
Notes
Nutrition Facts (per ¼ cup, approx.):
• Calories: 40
• Protein: 1g
• Carbohydrates: 6g
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 140mg
• Fiber: 2g
• Sugar: 2g