Tomatillo Enchilada Sauce

Name: Tomatillo Enchilada Sauce
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Ingredients: 6 pounds fresh tomatillos, husks removed; 6 small serrano peppers, stems removed; 1.5 large onions, roughly chopped; 6 cloves garlic, peeled; 4 cups chicken broth; 0.5 cup packed brown sugar; 0.5 bunch fresh cilantro, chopped, or to taste; 1 tablespoon salt; 1 teaspoon ground cumin

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This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Recipe by drjwall

Published on October 13, 2011

Prep Time:

25 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 35 mins

Servings:

32

Yield:

4 quarts

Jump to Nutrition Facts

Ingredients

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1 ½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

Directions

Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Cook's Notes:

One pound is roughly 10 tomatillos.

Put cooled sauce into quart-sized freezer bags and store in the freezer to use throughout the year.

You can add sour cream to the sauce to make it creamy!

To make enchiladas, just roll cooked and shredded chicken inside corn tortillas. Spread the bottom of a 9x13-inch pan with 1/4 of the sauce. Place rolled tortillas on top of the sauce. Smother with remaining sauce. Add grated cheese and cilantro on top. Bake at 350 degrees F (175 degrees C) oven for 20 minutes or until heated through.

Nutrition Facts (per serving)

47	Calories
1g	Fat
9g	Carbs
1g	Protein

Nutrition Facts
Servings Per Recipe 32
Calories 47
% Daily Value *
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 1mg	0%
Sodium 366mg	16%
Total Carbohydrate 9g	3%
Dietary Fiber 2g	6%
Total Sugars 7g
Protein 1g
Vitamin C 11mg	56%
Calcium 13mg	1%
Iron 1mg	3%
Potassium 253mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.