Green Enchilada Sauce
Green Enchilada Sauce - learn how to make this delicious green enchilada sauce recipe with easy step-by-step photos, tips and tricks!
Ingredients
- 1-2 tomatillos quartered
- 1 large Anaheim pepper quartered
- 1/2 - 1 jalapeno feel free to remove seeds + membrane for less spice
- 3 whole garlic cloves
- 1 small white onion quartered
- olive oil
- 1 4oz can green chiles
- 1 cup chicken or vegetable broth
- 1 tablespoon + 1/4 teaspoon lime juice
- 2-4 tablespoons fresh cilantro
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregano leaves
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon apple cider vinegar
Instructions
- Turn on broiler to HIGH.
- Place tomatillos, Anaheim pepper, jalapeño, garlic cloves and white onion on a baking sheet. Drizzle with olive and massage into everything.
- Broil for 2-5 minutes or until everything starts to char a little bit.
- Add broiled ingredients to blender along with the can of green chiles, broth, lime juice, cilantro, cumin, oregano, kosher salt, ground black pepper and apple cider vinegar.
- Blend on HIGH for 1-2 minutes or until the consistency is smooth.
- Use immediately or store per directions in the Notes below.
Notes
- Spice level: of course feel free to use more or less jalapeño depending upon how spicy you like things.
- Thicker: if you want the consistency to be thicker you can pour the sauce into a medium sauce pan after blending and let it simmer for a little while until it has reached your desired thickness (remember it will also thicken up after cooling).
- Storage: store in the refrigerator in an airtight container for up to a week.
- Freezer: place in a freezer-safe container leaving extra room to allow for expansion during the freezing process. Use within 6 months.
- Serving: We love these Healthy Chicken Enchiladas!
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