Green Enchilada Sauce
This homemade green enchilada sauce couldn’t be easier! It’s made with healthy, fresh ingredients and can easily be prepped in advance or frozen for homemade enchiladas or other Mexican-inspired dishes!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Sauce
- Method: Cook
- Cuisine: Mexican
- Diet: Vegan
Ingredients
Scale
- 2 tbsp olive oil
- 1 lb hatch green chiles (or anaheim chiles)
- 1 lb tomatillos, husks removed
- 1 large white onion, roughly chopped
- 4 garlic cloves, peeled
- 1–2 jalapeno peppers, seeded
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground cumin
- 1 1/2 cups chicken or veggie stock
- 1 lime, juiced
Instructions
- Preheat oven to 450 degrees F.
- Place hatch chiles, tomatillos and chopped white onion on a baking sheet and drizzle with 2 tbsp olive oil.
- Roast for 15 minutes or until peppers have a slight char and tomatillos and onion are browned.
- Remove from oven and place peppers in a large bowl and cover for 15-20 minutes or until cool enough to handle. Remove and discard stems, skins and seeds from peppers and place remaining chiles directly into blender.
- Add roasted tomatillos and onion, garlic cloves, jalapenos, salt, pepper, cumin, stock and lime juice to your blender. Blend until smooth. Add more stock or water for a thinner sauce.
- Store in the fridge for up to 1 week or 3 months in the freezer (see above for detailed storage instructions).
Find it online: https://www.thehealthymaven.com/green-enchilada-sauce/