Homemade Green Enchilada Sauce

This Homemade Green Enchilada Sauce is fresh, flavorful and better than anything you can buy at the store! It’s so easy to make, you control the level of spiciness, and it’s freezer friendly!

Author: Flavor the Moments

Meal Type: Milk Free

Cuisine: Mexican

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6 servings

Calories: 88 kcal per serving

Ingredients

2 tablespoons - olive oil
1 ½ pounds - tomatillos
1 - white onion
2 - jalapeño peppers
3 cloves - garlic
1 ½ cups - water
¼ cup - cilantro
2 tablespoons - lime juice
a pinch of salt

Instructions

Preheat the oven to 400 degrees. Toss the tomatillos, onion, green chile peppers and garlic with 2 tablespoons olive oil and salt, to taste, on a rimmed baking sheet. Roast in the oven until the vegetables have browned well on all sides, for a total of about 30 minutes. Remove from heat and allow to cool slightly.
Remove the skins from the garlic cloves, then remove the stems and seeds from the chiles. If you like a spicy green enchilada sauce, go ahead and use those seeds.
Place the vegetables and all of the juices into a blender or food processor and process until smooth.
Place the tomatillo mixture, water or stock, salt and pepper to taste in a medium sauce pan. Bring to a boil, then reduce the heat to medium low and simmer until the sauce reaches the desired thickness, about 10 minutes. Stir in the chopped cilantro and lime juice, and adjust the seasoning as necessary. Enjoy!

Nutrition