Homemade Green Enchilada Sauce Recipe
This easy green enchilada sauce recipe features roasted tomatillos, poblanos, and serrano peppers blended with garlic, onion, fresh cilantro, and warm spices. It's smooth, flavorful, and perfect for homemade enchiladas!
Servings: 16 Servings
Calories: 39kcal
Equipment
- 1 blender
Ingredients
- 1 lb tomatillos
- 2 poblano peppers
- 2 serrano peppers (or more for a spicier version)
- 1 medium white onion (or yellow)
- 4 garlic cloves
- ½ cup cilantro (chopped)
- 2 teaspoon Mexican oregano (dried)
- 1 teaspoon sea salt
- ½ teaspoon white pepper (or black pepper)
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- 1 cup chicken stock (or broth)
- 2 tablespoon olive oil
Instructions
- Remove the husk from the tomatillos and rinse off the sticky residue. Arrange tomatillos, poblanos, serranos, peeled and halved onion, and peeled garlic on a foil-lined baking sheet and place on the top rack in the oven.
- Broil on high for about 10 minutes, turning as needed and removing vegetables as they become softened and charred.
- Transfer roasted poblanos to a Ziploc bag and let them steam for 10 minutes. Once cool enough to handle, peel off the skins and remove the stems and seeds.
- Add the chopped cilantro, roasted tomatillos, onion, garlic, and accumulated roasting liquid to a blender. Add the destemmed serranos and peeled and seeded poblanos. Top with oregano, salt, white pepper, and cumin.
- Add lime juice and pulse to combine while slowly pouring in the chicken broth. Blend until smooth.
- Heat the olive oil in a skillet over medium heat. Pour in the blended sauce and simmer for 15 minutes, stirring occasionally. Allow the sauce to cool completely before storing.
Video
Notes
- Tomatillos vary in acidity, so taste the finished sauce and adjust the lime juice if needed.
- Adjust the serranos to suit your personal preference. I added 2 serranos, but will add 4 next time because we like it spicy!
- If using the sauce as a topping rather than for enchiladas, you can simmer it a little longer to achieve a thicker consistency or leave it chunkier.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw frozen sauce overnight in the refrigerator before using.
Nutrition
Serving: 0.25cup | Calories: 39kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Cholesterol: 0.5mg | Sodium: 169mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g
