How to Make Green Enchilada Sauce The Recipe Method



Green Enchilada Sauce


This post may contain affiliate links. Please read my disclosure policy.This Green Enchilada Sauce recipe is quick and easy to make, naturally gluten-free, and full of the best savory green chile flavor. Perfect for makingenchiladas verdes, or using as a versatile sauce on any other favorite Mexicandishes.Finally! After years and years of requests from those of you who have fallenin love with my favorite red enchilada sauce recipe, I’m finally gettingaround to sharing a recipe for its mean green partner in crime.Meet…my favorite green enchilada sauce recipe. ♡I’m obsessed, and already know you’re going to love it too.First off, this green enchilada sauce recipe only takes about 15 minutes tomake, tops. Second, it’s made with super-simple ingredients, including ready-to-go canned diced green chiles. (<– No need to roast them yourself unlessthey’re in season and that sounds fun, in which case please invite me over.)Third, this sauce is naturally very mild, but it’s super-easy to amp up theheat factor if you’d like. Fourth, it’s naturally vegetarian, vegan, andgluten-free. And most importantly, it is just totally, completely, I-can-happily-just-eat-it-with-a-spoon, want-to-drizzle-it-on-All-The-Things, crazydelicious.It’s of course fantastic on verde enchiladas. (Or an epic verde enchiladacasserole, stay tuned.) But it’s also just a super versatile green sauce thatcould be used in a million different ways! For example, I love mixing it intomigas and chilaquiles and huevos rancheros for breakfast. Or drizzling it ontamales and tacos and nachos for dinner. It’s easy to use as a finishing sauceon top of baked chicken breasts, fish, shrimp and steak. If you thin it outwith some water, it can double as a quick dressing for salads. Of of course,you could use it to season any other Mexi dishes that you might be craving(like quesadillas, burritos, tortas, fajitas, soups, stews…). Sky’s the limit.Let’s make a batch!

Notes


1 pint is perfect for my Green Chicken Enchiladas.If preserving, split between 4 pints. Use a pressure canner at 10 poundspressure for 55 minutes, or according to manufacturer’s instructions.Nutrition FactsRoasted Green Chiles Enchilada SauceAmount Per ServingCalories 695 Calories from Fat 315% Daily Value*Fat 35g54%Saturated Fat 5g31%Sodium 2410mg105%Carbohydrates 95g32%Fiber 28g117%Sugar 47g52%Protein 16g32%* Percent Daily Values are based on a 2000 calorie diet.______________________ Percent Daily Values are based on a 2000 calorie diet. All amounts areestimates and 24Bite® takes no responsibility for actual figures sincecalculations vary by packaging and supplier. Please calculate the amountsyourself based on package labeling if you have specific dietary requirements.24Bite®, Kim Guzman or Christian Guzman shall not be liable for adversereactions or any other outcome resulting from the use of recipes orrecommendations on this website or actions you take as a result.© 2019-2021 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to24Bite email newsletters. Follow 24Bite:Twitter | Facebook | Pinterest | Instagram | MeWeHomemade 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.

Making Authentic Enchilada Salsa Verde (Green Sauce)


The tomatillos I grow in my garden here in Northern California ripen inSeptember and October, but most of the tomatillos we get from the market comeall year round from Mexico. When my tomatillos are ripe, I make a large batchof Mexican salsa verde, perfect for tortilla chips, great with eggs, andawesome in these enchiladas.For these chicken enchiladas, we are boiling the tomatillos to make the sauce,but you could easily roast or pan fry them. (Here’s a recipe for that method.)Elise Bauer

How to Make Green Chile Enchilada Sauce from Scratch


You can learn how to make green chile enchilada sauce from scratch with thiseasy recipe. Use the sauce for chalupas, burritos and chimichangas too. It caneven be used for dipping chips.Making your own enchilada sauce is quick and easy with so much added flavor byroasting the green chiles first.Use it right away for incredible enchiladas or preserve it in the freezer orin shelf stable jars.Don’t be shy about learning how to roast and peel green chiles. It’s reallyeasy and provides such a great sweet flavor.You will need tomatillos and chiles to make this green enchilada sauce fromscratch.I recently made Green Chicken Enchiladas. I used some purchased greenenchilada sauce but I wanted to try to develop a recipe myself instead. It’salways better when it’s homemade!

Adjusting the Heat Factor


Want some extra heat? How about a couple more serrano peppers, or maybe even ahabanero or two? Yes! Want to keep it milder? Omit the serranos and even thejalapenos if those are too hot for you, and focus on the poblano peppers,which are outstanding peppers in their own right, especially when roasted.This green enchilada sauce recipe is an alternative to the more traditionalred enchilada sauce.I recently did a One-Pot Enchilada Casserole (called it a stew) that you cancheck out with a very simple red enchilada sauce recipe. Some people are hardcore one way or the other, green or red, though we like them both. We’re notpicky!

How long does enchilada sauce last?


Keep leftovers in a sealed container in the fridge for up to a week or in thefreezer for up to 3 months. When tomatillos and peppers are in season, late inthe summer, I always make large batches to freeze for later in the winter.

How To Prepare Tomatillos for Roasting


As you can see tomatillos are sold wrapped snug in a papery husk. The firststep in working with them is to pull this husk off and discard them. Thelittle green globes will probably be a bit sticky. Wash them well.You will see a fleshy little stem coming out of the top of the tomatillo. Idon’t bother to remove this because it breaks down during cooking and seemsunnecessary. If you want to remove it you can but it’s not required. Now thetomatillos are ready to work with in a recipe.Onion, tomatillo, and jalapeno, ready for roastingFor the onion and jalapeno, slice into slightly smaller pieces. I quarter boththe onion and the jalapeno and place on a baking sheet. Then pop it in thepreheated oven. You can coat the baking sheet with foil for easier clean-up ifyou like.Roast for 20-30 minutes until soft and slightly golden.(As an Amazon Affiliate, I earn from qualifying purchases)The ingredients for green enchilada sauce, after roasting well.”

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