Can I freeze enchilada sauce?
Yes! It freezes wonderfully and that’s my preferred method of preserving itwhen I make large batches in the summer. If you aren’t making a large batch,consider simply doubling the recipe and saving half for later. I’m a big fanof cooking once and eating twice. To freeze, simple let the mixture cool andstore it in a freezer safe container. Mark the lid and freeze for up to 3months. Thaw in the fridge overnight before using.
Want To Save This Recipe?
I really like to make thissteak carnita meat(you can really use any kind of meat! This is an awesome go-to recipe) in myenchiladas! It has a whole lot of flavor and is so easy to make in the slowcooker. If red enchilada sauce is more your thing you can find myhomemade red enchilada sauce recipehere. It’s also super easy and freezers very well.I hope this quick and easy Homemade Green Enchilada Sauce makes your dinnerjust a little easier and as tasty as ever! Plus it freezes great, so make adouble batch and keep some in the freezer for a busy night. Enjoy!Craving MoreTake the hassle out of meal planning with: Dinner Made Easy, a FREE 1 weekmeal plan with full shopping list, easy dinners, nutrition information,serving suggestions for each meal, and more!Subscribe NowChicken Enchiladas with Green Sauce Recipe
Roasted Green Chiles Enchilada Sauce
Cook ModePrevent your screen from going darkTap to leave a star ratingCourse: SauceCuisine: MexicanKeyword: how to make green enchilada sauce from scratch, poblano enchiladasauce, tomatillo enchilada sauce, verde enchilada saucePrep Time: 25 minutesCook Time: 1 hour 10 minutesCooling Time: 30 minutesTotal Time: 2 hours 5 minutesServings: 2 quartsCalories: 695kcalAuthor: Christian GuzmanSave or PrintA delicious, mild Mexican chile verde sauce, perfect for enchiladas or eatenwith tortilla chips. Increase or decrease to your favorite level of spicy heatby changing the peppers.For more information, be sure to check the recipe details in the attached24Bite® post.
All good things to those who wait…and wait…and wait…
Tomato season is officially at an end. We harvested the last of our greentomatoes about 2 weeks ago and we planed to can some green enchilada saucethat weekend. But the weekend got away from us, and Monday came up too fast.Monday is my day off, so now the plan is for me to do the canning by myself.It is usually a two-person job split between Kristy and I. I am hoping to getthe canning done in the morning and have the rest of the day to catch up onother things.
Green Tomato Enchilada Sauce
(I believe that this recipe is Kristy’s modified & mashed-up version ofseveral recipies)2.5 lbs green tomatoes, diced1 large onion, diced6 cloves garlic, chopped2 teaspoons ground cumin3 green peppers (bell, anaheim, poblano or any combo), broiled until blackenedthen peeled, seeded and roughly chopped (optional)3 1/2-4 cups water or broth1-2 tsp SaltWash all the jars and canning equipment in hot soapy water. (Each batch makesabout 7 pints). Rinse well.In a large pot or skillet, sauté the onions in some olive oil untiltranslucent and soft.Add the cumin and garlic and cook, stirring occasionally for a few moreminutes. Add the tomatoes, roasted peppers and water or broth and salt totaste. Bring to a simmer and cook for about 20-30 minutes until the tomatoesare mostly broken down.While the sauce is cooking, sanitize clean canning jars in boiling water for10 minutes.In a separate pan begin simmering water and add the canning lids about 5minutes before you will need them.Once the sauce has cooked, blend or process the tomatoes in the food processoruntil smooth. Taste and adjust seasoning. Return the sauce to a boil.After you sanitize the jars, remove the jars from the boiling water and add 1Tbs of lime juice to each jar.Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge ofthe jars to make sure they are clean and place the lids on the jars. Lightlytighten the rings (just as tight as you can with two fingers).Process the jars in a water bath for 35 minutes (at sea level…you will need toadd additional time as you increase in elevation).Homemade Green Enchilada SauceQuick and easy Homemade Green Enchilada Sauce made with tomatillos, peppers,onion, and cilantro that is packed with flavor and freezes well too.Easy Homemade Red Enchilada Sauce, One Pan Chicken Enchilada Casserole andEasy Shredded Meat and Corn Enchilada Bake are some great enchilada recipes tostart with.
Identifying Mexican Chile Peppers
The primary pepper in this green enchilada sauce is the Poblano Chile. It’sthe large pepper shown in the image above and is about the size of a typicalgreen bell pepper.Poblano chiles aren’t very spicy on the Scovile Heat Scale so any heat to yoursauce will be added with the jalapeño. You could use serrano instead ofjalapeño, if you like more heat.
What else can I use green enchilada sauce for?
This is one of those magic sauces that is so much more than it appears. Use itas a marinade for chicken and pork chops (I just add a little chicken stock,vegetable stock, or water to thin it out), cook your protein in it for tacos(pressure cooker or slow cooker both work great), or add a little olive oil toit to make a delicious salad dressing. It’s so full of flavor – put it oneverything!”