Here’s the recipe I used for Homemade Green Enchilada Sauce when I made Honey Lime Enchiladas a few weeks back. It takes about 10 minutes to cook up and blend. The comparison to pre-made canned sauce? Let’s see. Kind of like the difference between a pop-out-of-the-can biscuit and homemade.Canned biscuits.Don’t go there.That’s all I’m going to say.
Homemade Green Enchilada Sauce
Ingredients
- 2-3 tablespoons olive oil
- 1 medium yellow or white onion, chopped
- 5 cloves garlic, crushed or minced
- 1 green pepper, seeded and chopped
- 1 jalapeno, seeded and chopped
- 1-16 oz jarSalsa Verde
- 12 oz tomatillos, chopped (about 1lb before husking)
- 1 cup cilantro, chopped
- 1-14 oz chicken or vegetable broth
- Salt to taste
Instructions
- Saute chopped onion in olive oil in medium saucepan. Cook until onion is softened, about 5 minutes on medium heat. Add garlic and sauté for another two minutes. Remove from heat.
- Place all of the remaining ingredients in a blender, or use a hand immersion blender, and blend until smooth.
- Use in recipes calling for green enchilada sauce.
Notes
-Leftovers may be frozen.
Bonnie says
I love green enchiladas. However, my tomatillos didn't grow so well in the garden this year. Your photos are making me hungry.
Jennifurla says
YUM, I could eat the bowl of it!
Heather says
This sounds sooo good. And Honey Lime Enchiladas, I think I am going to have to make these with some kind of vegetarian filling. It is my new quest.