Green Enchilada Sauce

Make your own green enchilada sauce that's so easy and delicious, you'll never want to buy it from the store again!

Course Sauce

Cuisine Mexican

Keyword enchilada sauce, enchilada sauce green, enchilada sauce recipe, green echilada sauce

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 119kcal

Heat the oil in a skillet or saucepan over medium heat. Add the onions, and saute for 5 minutes. If using jalapeno, add now.
1 cup Onion, 2 Tablespoons Olive oil, 1 Jalapeno
Add the garlic, and saute one more minute.
2 Tablespoons Garlic
Add the remaining ingredients and bring to a simmer for 10 minutes, until the sauce reduces by about 20% and is chunky and thickened.
1 cup Green chiles, 1 teaspoon Oregano, 2 cups Chicken broth, 1 teaspoon Cumin, 1 teaspoon Cayenne pepper
Add the sauce to a food processor and blend for about 60 seconds, or until the color lightens and the sauce is totally smooth. Season with salt and pepper to taste.
½ teaspoon Pepper, ½ teaspoon Salt
Serve and enjoy!

You can adjust the thickness of the sauce by simmering it for longer or reducing the amount of broth added. If you're using tomatillos, I recommend adding half or less of the broth, as the tomatillos will add a lot of liquid.

You can easily make this green enchilada sauce vegan by swapping the broth out for vegetable broth.

For a fresher, brighter sauce, swap out the canned chiles for any sort of roasted green chile pepper. Poblano peppers, seranno peppers, and jalapenos will all work great- just give them a roast, or saute them with the onions.

If you're adding cilantro, it's best to use this sauce as a finishing sauce- that is, don't use it in recipes you need to bake again. This will mute the cilantro flavor considerably.