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Green Enchilada Sauce
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Green Enchilada Sauce

This homemade Green Enchilada Sauce is packed with flavor from fresh roasted onions, garlic, tomatillas, poblanos, and jalapeños.
Course sauce
Cuisine Mexican
Keyword enchilada sauce green, green enchilada sauce recipe, how do you make green enchilada sauce, how to make green enchilada sauce
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 69kcal
Author Beth Pierce

Ingredients

  • 1 tablespoon olive oil
  • 4 cloves garlic, left on the bulb, most loose paper removed
  • 1 medium yellow onion, cut into wedges
  • 1 lb tomatillos, husks removed and sliced in half
  • 2 jalapeno peppers, sliced in half
  • 1 poblano pepper, sliced in half, veins and seeds removed
  • 1 ½ teaspoons cumin
  • 1 cup low-sodium chicken broth
  • ¼ cup chopped fresh cilantro
  • Salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees. Cover two large baking sheets with parchment paper.
  • Place the garlic bulb on a small piece of aluminum foil, drizzle with olive oil, and fold the sides of the foil up to make a tent. Place the aluminum foil on the baking sheet. Scatter the onion wedges over the rest of the baking sheet in a single layer. Roast the onions and garlic for 40 minutes. Let cool for a few minutes before handling.
  • Arrange the tomatillos and peppers, cut side down, on the prepared baking sheet. Brush with olive oil. Roast the tomatillos, poblano peppers, and jalapeño peppers for 10-15 minutes. Check at 10 minutes to see if the tomatillos are soft and ready to go in the food processor.
  • Add the roasted onions, garlic, peppers, tomatillos, chicken broth, and cumin to a food processor. To remove the garlic from the bulb, pinch at the stem end; it will pop out. Pulse several times until combined.
  • Stir in the cilantro and season with salt and black pepper to taste. Store in a mason jar with a tight-fitting lid in the refrigerator for up to 5 days,

Notes

  • Store the sauce in an airtight container or in a mason jar with a tight-fitting lid for up to 5 days. 
  • To freeze, cool the sauce and place it in a freezer safe bag removing excess air but leaving enough room for expansion. 

Nutrition

Calories: 69kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 16mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg