Okay, listen up! If there’s ONE thing you absolutely HAVE to make from scratch in your kitchen, it’s **homemade green enchilada sauce**. Seriously. Forget those cans! While they’re fine in a pinch, they just don’t hold a candle to the vibrant, fresh flavor you get when you whip this up yourself. It’s a game-changer, truly.
I first tackled making this sauce years ago because I was tired of the slightly metallic taste and weirdly uniform texture of store-bought stuff. My goal was that bright, tangy, slightly spicy sauce you get at really good Mexican restaurants. After a few tries (and maybe one too-spicy batch, oops!), I landed on this recipe, and it’s been my go-to ever since. It’s surprisingly simple, uses just a few fresh ingredients, and the payoff in flavor is HUGE.
This is more than just a sauce; it’s the heart of so many amazing dishes. Trust me, once you make your own homemade green enchilada sauce, you won’t go back. It’s easy, it’s delicious, and it makes your kitchen smell incredible!
Why You’ll Love This Homemade Green Enchilada Sauce
Okay, so why bother making homemade green enchilada sauce when you can just grab a can? Let me tell you, the reasons are SO worth it! It’s not just about being fancy; it’s about truly delicious food. Here’s the lowdown on why this recipe is going to be your new favorite:
- Flavor Explosion! Seriously, the taste is just SO much brighter and fresher than anything from a jar or can. You get that real, tangy tomatillo goodness.
- You’re the Boss of Spice: Want it mild? Leave out the jalapeño seeds. Want to feel the heat? Add more! You control exactly how spicy your homemade green enchilada sauce is.
- No Weird Stuff: You know exactly what’s going into your sauce – fresh veggies, herbs, and spices. No preservatives or unpronounceable ingredients here!
- It’s Easy on the Wallet: Making it yourself is surprisingly cost-effective, especially when you see how much sauce you get from just a few simple ingredients.
- So Versatile: This homemade green enchilada sauce isn’t just for enchiladas! It’s amazing on tacos, burritos, over grilled chicken, or even as a dipping sauce.
See? It’s a total win-win!
Ingredients for Homemade Green Enchilada Sauce
Alright, let’s talk ingredients! The beauty of this homemade green enchilada sauce is that it uses really simple stuff, but when they all come together, magic happens. Using fresh, good-quality produce is key here – it really makes a difference in that vibrant flavor we’re going for. Here’s what you’ll need to get started:
Equipment Needed for Homemade Green Enchilada Sauce
You don’t need a fancy kitchen full of gadgets to make this wonderful homemade green enchilada sauce! Chances are, you already have everything you need right there in your cabinets. Here’s a quick list of the essentials:
- A big pot or Dutch oven for simmering the veggies.
- A slotted spoon to scoop out those cooked beauties.
- A blender! You definitely need this to make the sauce smooth and lovely.
- A medium saucepan for making the roux.
- A whisk – gotta get that roux smooth!
- Measuring cups and spoons, because even us chaotic cooks need to measure sometimes!
See? Nothing too wild. Just the basics to get this deliciousness going!
How to Make Homemade Green Enchilada Sauce Step-by-Step
Okay, time to get our hands a little messy (in the best way!) and turn those simple ingredients into glorious homemade green enchilada sauce. Don’t be intimidated; this is totally doable, I promise! We’re going to walk through this together, step by step. Just follow along, and you’ll have amazing sauce bubbling away in no time.
Preparing the Vegetables for Homemade Green Enchilada Sauce
First things first, we need to get our veggies ready. This is where a lot of the flavor comes from! Grab your biggest pot or Dutch oven, because we’re going to give those tomatillos and friends a nice little bath in some broth.
- Pour your chicken (or veggie!) broth into the big pot and bring it to a rolling boil over high heat.
- Once it’s bubbling away, carefully add your husked and rinsed tomatillos, the quartered yellow onion, peeled garlic cloves, and those jalapeños (if you’re using them – remember, seeds in for more heat!).
- Reduce the heat right away to a gentle simmer. You don’t want a crazy boil anymore, just a happy little simmer.
- Let everything hang out in the broth for about 10 to 15 minutes. You’ll know they’re ready when the tomatillos look a little softened and have changed to a duller green color. They won’t be mushy, just tender.
- Now, grab your slotted spoon and carefully scoop out all those cooked veggies. Put them into your blender. Don’t toss that broth, though! That’s liquid gold; we need it! Just set the pot of broth aside for a minute.
- Add your fresh cilantro and lime juice to the blender with the cooked veggies.
- Blend, blend, blend! Get it super smooth. We’re talking a luscious, vibrant green puree. You might need to scrape down the sides a time or two to make sure everything gets blended evenly.
Creating the Flavor Base for Homemade Green Enchilada Sauce
While your veggie puree is waiting, let’s build the base for our sauce. This involves making a simple roux, which sounds fancy but is just cooking some flour in oil to thicken things up and add a nice depth of flavor.
- Heat your olive oil in a medium saucepan over medium heat.
- Once the oil is warm, whisk in the all-purpose flour. Keep whisking constantly for about 1 minute. You’ll see it turn into a paste and maybe start to smell a little nutty. This cooks out that raw flour taste.
- Now, here’s where you need that reserved broth! Start gradually whisking the broth into the roux. Add just a little at a time at first, whisking until it’s smooth before adding more. This stops lumps from forming. Keep adding and whisking until all the broth is incorporated and you have a smooth liquid.
- Bring this mixture to a gentle simmer, still whisking constantly as it heats up.
Combining Ingredients and Simmering the Homemade Green Enchilada Sauce
Almost there! Time to bring everything together and let it simmer into that perfect sauce consistency.
- Pour that beautiful, smooth blended tomatillo mixture from your blender into the saucepan with the broth mixture.
- Stir in the ground cumin, dried oregano, salt, and black pepper. Give it a good stir to combine everything.
- Reduce the heat to low and let it simmer gently. This is where the magic thickening happens! Let it simmer for 15 to 20 minutes, stirring occasionally so it doesn’t stick to the bottom. It should thicken up nicely as it simmers.
- Once it reaches your desired thickness (it should coat the back of a spoon nicely), give it a taste. This is your chance to adjust the seasoning! Maybe it needs a little more salt, or a tiny squeeze more lime juice? Make it perfect for YOU.
And that’s it! You’ve just made amazing homemade green enchilada sauce. See? Not so scary, right?
Tips for Making the Best Homemade Green Enchilada Sauce
Okay, so you’ve made your first batch of homemade green enchilada sauce – awesome! Here are a few little tricks I’ve picked up along the way to make sure yours is absolutely the best it can be, every single time.
- Choose Your Tomatillos Wisely: Look for firm, bright green tomatillos with husks that are intact and not too dry. Smaller ones are usually sweeter and less acidic than really big ones. Give them a rinse after you husk them; they can be a little sticky!
- Spice Level is Personal: Remember those jalapeños? If you’re nervous about heat, definitely remove ALL the seeds and the white membrane inside – that’s where most of the capsaicin lives. For more kick, leave some or all of the seeds in, or even add an extra pepper if you’re brave! You can always add more heat later with a dash of hot sauce if needed.
- Troubleshooting Thickness: If your sauce ends up too thick after simmering, don’t panic! Just whisk in a little extra chicken broth or even some water, a tablespoon at a time, until it’s just right. If it’s too thin, let it simmer uncovered for a few more minutes, stirring, to help it reduce and thicken up.
- Smooth Operator: Want it super silky smooth? After blending, you can pass the sauce through a fine-mesh sieve. I usually skip this because I like a little rustic texture, but it’s an option if you want it perfectly smooth.
Keep these in mind, and you’ll be a homemade green enchilada sauce pro in no time!
Serving Suggestions for Your Homemade Green Enchilada Sauce
Alright, you’ve got this amazing batch of homemade green enchilada sauce! Now what? The possibilities are pretty endless, but obviously, the classic is to smother some chicken or cheese enchiladas with it – bake ’em up, and oh boy! But don’t stop there! This sauce is fantastic drizzled over grilled chicken or fish, used as a simmering sauce for pork or beef, or even thinned out a tiny bit for a vibrant soup base. It’s also surprisingly good as a dip for chips or veggies if you like a tangy kick!
Storing and Reheating Homemade Green Enchilada Sauce
Made a big batch of this glorious homemade green enchilada sauce? Awesome! It stores beautifully, so you can enjoy that fresh flavor later. Once it’s completely cooled down, pop it into an airtight container. It’ll keep happily in the fridge for up to 5 days. For longer storage, this sauce freezes like a dream! Just pour it into freezer-safe containers or bags, leaving a little room for expansion, and it’s good in the freezer for up to 3 months. To reheat, just gently warm it on the stovetop over low heat, stirring occasionally, until it’s hot all the way through. If it seems a little thick after chilling, you can whisk in a splash of broth or water while reheating.
Frequently Asked Questions About Homemade Green Enchilada Sauce
Got questions about whipping up this homemade green enchilada sauce? Totally normal! Here are some common things people ask, hopefully, these help you out!
Can I make this homemade green enchilada sauce vegetarian?
Absolutely! It’s super easy to make this homemade green enchilada sauce friendly for vegetarians. The recipe calls for chicken broth, but you can simply swap that out for a good quality vegetable broth. Everything else in the recipe is already plant-based, so that one simple switch makes a delicious vegetarian green enchilada sauce that everyone can enjoy!
How long does homemade green enchilada sauce last?
Once you’ve made your glorious homemade green enchilada sauce and let it cool completely, store it in an airtight container in the refrigerator. It’ll stay fresh and delicious in the fridge for about 5 days. If you want to keep it longer, it freezes really well! Just pop it into a freezer-safe container or bag, and it will be good in the freezer for up to 3 months. That way, you always have some on hand!
What if my homemade green enchilada sauce is too thin or too thick?
Don’t sweat it! Sometimes sauces need a little tweaking. If your homemade green enchilada sauce ends up too thin after simmering, just let it cook uncovered over low heat for a few more minutes, stirring often. This helps some of the liquid evaporate and thickens it up. If it’s too thick, especially after chilling, you can easily fix it by whisking in a tablespoon or two of extra broth or water until it reaches your desired consistency. Easy peasy!
Nutritional Information for Homemade Green Enchilada Sauce
Okay, so you’ve got the amazing flavor of this homemade green enchilada sauce, and honestly, that’s the most important part! But if you’re curious about the nutritional side of things, here’s a general idea based on the ingredients listed. Just a heads-up though, this is definitely an *estimate*.
Why an estimate? Because things like the specific brand of broth you use, the exact size of your tomatillos, or even how much salt you add when you taste and adjust can totally change the numbers. So, think of this as a ballpark figure, not a strict rule!
Share Your Homemade Green Enchilada Sauce Creations
So, you’ve done it! You’ve made your very own batch of vibrant, tangy, totally delicious homemade green enchilada sauce. How awesome are you?! I’d absolutely LOVE to hear how it turned out for you.
Did you make enchiladas? Smother some chicken? Use it in a totally unique way? Tell me all about it in the comments below! Your successes (and even your little kitchen mishaps, we all have ’em!) inspire me and everyone else who’s giving this recipe a try.
And hey, if you snap a picture of your amazing dish featuring this sauce, share it on social media! Tag me if you can (I’m @[YourSocialHandle] if you have one, otherwise just say “share on social media”), and use a hashtag like #HomemadeEnchiladaSauce or #MyKitchenChaos (my personal favorite 😉). I can’t wait to see what you create!
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Amazing 5-Day Homemade Green Enchilada Sauce!
- Total Time: 55 minutes
- Yield: about 6 cups 1x
- Diet: Vegetarian
Description
Make your own flavorful green enchilada sauce at home with simple ingredients.
Ingredients
- 4 cups chicken broth
- 2 pounds tomatillos, husked and rinsed
- 1 large yellow onion, quartered
- 4 cloves garlic, peeled
- 2 jalapeño peppers, stemmed and seeded (optional for less heat)
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring chicken broth to a boil in a large pot.
- Add tomatillos, onion, garlic, and jalapeños (if using) to the boiling broth. Reduce heat and simmer for 10-15 minutes, or until tomatillos are softened.
- Remove vegetables from broth using a slotted spoon and transfer to a blender. Reserve the broth.
- Add cilantro and lime juice to the blender with the vegetables. Blend until smooth.
- Heat olive oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the reserved broth until smooth. Bring to a simmer, stirring constantly.
- Stir in the blended tomatillo mixture, cumin, oregano, salt, and pepper.
- Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Taste and adjust seasoning as needed.
- Use immediately or let cool and store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Notes
- For a spicier sauce, leave the seeds in the jalapeño peppers.
- You can use vegetable broth instead of chicken broth for a vegetarian option.
- If the sauce is too thick, add a little more broth or water.
- If the sauce is too thin, simmer for a few more minutes to reduce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Sauce
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 80
- Sugar: 3g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: green enchilada sauce, homemade sauce, Mexican sauce, tomatillo sauce