Skip to main content New<> this month
Get the Allrecipes magazine

Homemade Green Enchilada Sauce with Tomatillos

Rated as 0 out of 5 Stars
1 made it  |  0 reviews   |  0 photos
0

"This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile 'sour cream' for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 34
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
  2. Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

Footnotes

  • Cook's Note:
  • Chicken stock may be substituted for water, if desired.

Nutrition Facts


Per Serving: 34 calories; 0.3 7.4 1.4 0 40 Full nutrition

Explore more

Reviews

Read all reviews 0