Green Enchilada Sauce
A healthy, homemade Green Enchilada Sauce made with tomatillos, peppers, and spices, perfect for meal prep and versatile use in various dishes.
Ingredients
Roasted Vegetables
- 1 lb Tomatillos, fresh Vital for that characteristic flavor.
- 1 medium White Onion Cut in half for roasting.
- 2 medium Jalapeno Peppers Add whole for moderate heat.
- 4 cloves Garlic Must be roasted with skins.
- 2 tbsp Olive Oil For roasting.
- 2 medium Anaheim Peppers Mild flavor; balances heat.
Flavor Enhancers
- 1 can Diced Green Chiles Convenient flavorful element.
- 2 cups Chicken Broth For consistency.
- 1/2 cup Cilantro, fresh Brightens the sauce.
- 2 tbsp Lime Juice Balances flavors.
- 1 tbsp Chicken Bouillon Base Enhances savoriness.
- 1 tsp Ground Cumin Adds warmth.
- 1 tsp Mexican Oregano Essential for authentic taste.
- 1 tsp Onion Powder Boosts onion flavor.
- 1 tsp Kosher Salt Essential for seasoning.
- 1/2 tsp Freshly Ground Black Pepper For spicy note.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Prepare a baking sheet with parchment paper.
- Place tomatillos, white onion, jalapenos, and garlic on the sheet.
- Drizzle olive oil over the vegetables.
- Roast for 20-25 minutes until tomatillos burst and veggies are tender.
Cooking
- Remove roasted vegetables from the oven and let cool slightly.
- Peel the garlic cloves and add all roasted vegetables to a high-powered blender.
- Add Anaheim peppers, diced green chiles, chicken broth, cilantro, lime juice, chicken bouillon base, cumin, oregano, onion powder, salt, and black pepper to the blender.
- Blend thoroughly until smooth and creamy, adjusting seasoning as needed.
Serving
- Pour the sauce into an airtight container for immediate use or storage.
- This sauce can accompany tacos, burritos, enchiladas, or grilled meats.
Notes
For a zesty sauce, add another jalapeno or lime juice. Store in glass containers to extend freshness.