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A jar of green sauce from a green sauce recipe for enchiladas sits on a wooden board surrounded by ingredients: garlic cloves, green peppers, and tomatillos. Fresh cilantro is scattered around, adding a pop of color.
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4.80 from 10 votes

Green Sauce Recipe For Enchiladas | Quick & Easy

Quick and easy green sauce recipe for enchiladas uses fresh tomatillos, peppers, and herbs to create a versatile sauce that transforms ordinary enchiladas into restaurant-quality meals. Perfect for anyone who wants to add authentic flavor to weeknight dinners without spending hours in the kitchen!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Condiment
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 4 cups
Author: Melissa Griffiths

Ingredients

  • 2-3 tablespoons olive oil
  • 1 large onion roughly chopped
  • 5-6 cloves garlic
  • 2-4 Anaheim peppers chopped
  • 1-2 jalepenos seeded
  • 1 1/2 pounds tomatillos husked and cut in half
  • 1/2 bunch cilantro coarsely chopped
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon cumin
  • 4 cups chicken or vegetable stock

Instructions

  • Place all of the ingredients in the blender and process until smooth. (If the jar of your blender doesn't fit it all, add all of the ingredients except for the chicken or vegetable stock. Add only enough stock to allow the blender to process everything until smooth. Add the rest of the stock to the pan before cooking.)
  • Add the blended mixture to a large pot. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer for about 30 minutes. If the sauce is thicker than you like, add a little more chicken or vegetable stock.
  • Serve inside burritos or pour it over enchiladas for a smothered styled meal. I also use this as part of my liquid in tortilla soup and chili!
  • Freeze any extras for later use or make a double batch to keep some on hand in the freezer.

Video

Notes

  • If you'd like your enchilada sauce extra smooth, blend it a second time after you cook it to achieve a more velvety texture.
  • Poblano peppers can be substituted for Anaheim in this recipe.
  • To freeze, simply let the mixture cool and store it in a freezer-safe container. Mark the lid and freeze for up to 3 months. Thaw in the fridge overnight before using.
  • Make extra of this sauce in the summer when tomatillos are in season and save for quick weeknight meals during the winter.

Nutrition

Serving: 1 of 4 cups | Calories: 231kcal | Carbohydrates: 25g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 1314mg | Potassium: 788mg | Fiber: 5g | Sugar: 13g | Vitamin A: 267IU | Vitamin C: 31mg | Calcium: 41mg | Iron: 2mg

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