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Green Enchilada Sauce
Carolina Gomez

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5
Course: Sauce / Condiment
Cuisine: Mexican
Calories: 40
Ingredients Equipment Method Notes

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

Equipment

  • Saucepan
  • Blender or food processor
  • Knife & cutting board
  • measuring cups/spoons
  • Wooden spoon

Method
 

  1. In a saucepan, boil tomatillos, chilies, onion, and garlic until softened (about 10 minutes).
  2. Drain and transfer vegetables to a blender.
  3. Add broth, cumin, oregano, lime juice, salt, and pepper.
  4. Blend until smooth.
  5. Heat olive oil in the saucepan, then pour in the blended sauce.
  6. Simmer for 8–10 minutes to thicken and deepen flavor.
  7. Taste and adjust seasoning as needed.
  8. 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