Is it okay to use canned tomatillos instead of fresh?

Absolutely. While fresh tomatillos pack a brighter, tangier punch, canned tomatillos are a perfectly acceptable and convenient substitute, especially when fresh aren’t in season. Just drain them well before blending.

How spicy is this green enchilada sauce?

Using Anaheim or Hatch chiles will keep the sauce mild and approachable. If you love more heat, add extra chiles, include jalapeños, or keep some seeds. For a milder version, swap in a green bell pepper or be extra diligent about removing all seeds.

Can I make this sauce in advance?

Definitely! In fact, the flavors get even better after a day in the fridge. It’s perfect for meal prepping and will be ready to pour over dinners all week.

What can I use instead of cilantro?

If cilantro isn’t your thing, swap in a handful of fresh parsley or a little bit of oregano for herbaceous flavor without the distinctive cilantro taste.

Green Enchilada Sauce Recipe - LittleSpoonBites

Description

This homemade Green Enchilada Sauce is a zesty, flavorful sauce made from fresh tomatillos, Anaheim or Hatch chiles, onions, garlic, and cilantro. It’s simple to prepare and brings vibrant, authentic taste to enchiladas, tacos, or any dish that calls for a green sauce. With fresh ingredients and a quick simmer, it surpasses any store-bought option and can be stored for future meals.

Ingredients

Units Scale

Vegetables

1/2 sweet white onion, diced
1–2 garlic cloves, minced
2 large Anaheim or Hatch chiles
4–5 cups fresh tomatillos, rinsed and roughly chopped (or canned)
1 cup fresh cilantro

Liquids & Oils

2 tablespoons olive oil (divided)
2 cups water

Seasonings

1 teaspoon cumin
1 teaspoon chicken or vegetable bouillon

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Instructions

Saute Aromatics: Add 1 tablespoon of olive oil to a large saute pan and heat over medium heat. Saute the diced onions until soft, then add the minced garlic and continue sauteing until fragrant and the mixture is just starting to brown. Remove from heat.
Roast the Chiles: Rub the Anaheim or Hatch chiles with olive oil and place them on a foil-lined baking sheet. Broil on the top oven rack, turning as needed, until the chiles are blistered on all sides. Let cool enough to handle, then remove stems, most of the seeds, and, if desired, peel off the blistered skin to scoop out the flesh.
Prepare and Blend Tomatillos: Remove the papery skins and stems from the tomatillos, rinse off any sticky residue, and cut them into quarters. Place tomatillos in a blender or food processor and pulse until they are broken down into small chunks.
Blend with Chiles and Cilantro: Add the prepared chile flesh and fresh cilantro to the blender with the tomatillos. Pulse a few more times to combine until your desired consistency is achieved.
Simmer the Sauce: Transfer the blended mixture back into the saute pan. Add water, cumin, and bouillon, then bring to a simmer. Cook over medium-low heat until the sauce thickens to your preference and the flavors meld together.
Cool and Store: Allow the sauce to cool, then transfer it to an airtight container. Store in the refrigerator for up to 10 days, or freeze for up to 6 months.

Notes

Storage: Refrigerate for up to 10 days, or freeze for 6 months in an airtight container.
Canned tomatillos can be substituted for fresh ones, though fresh ingredients yield superior flavor.
Use this sauce in enchiladas, tacos, or any recipe calling for green enchilada sauce.

Nutrition

Serving Size: 1/6 of recipe
Calories: 81
Sugar: 5g
Sodium: 156mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 1g
Cholesterol: 1mg