Quick and easy green enchilada sauce made with tomatillos, peppers, onion, and cilantro that is packed with flavor and freezes well too.
- 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
- 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.
- 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.
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Keywords: homemade enchilada sauce recipe, enchilada sauce recipe, easy enchilada sauce recipe, how to make enchilada sauce