Description
Make your own flavorful green enchilada sauce at home with simple ingredients.
Ingredients
Scale
- 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