Homemade Green Enchilada Sauce -

Homemade Green Enchilada Sauce

Kristin McConnell

This enchilada sauce is rich, tangy, and customizable to your spice level. It’s perfect for slathering over enchiladas, drizzling on tacos, or even using as a dip for chips. Bonus: it’s super easy to whip up and freezes like a dream for future fiestas!

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Prep Time 10

Cook Time 30

Course Sauce

Cuisine Mexican

Servings 4 Cups

Ingredients

1 medium onion halved
4 cloves garlic unpeeled
2 jalapeños
2-3 Hatch green chiles anaheim peppers
Small bunch about ½ cup loosely packed cilantro
1 ½ to 2 cups chicken broth
Juice of 1 lime
½ tsp ground cumin
Pinch salt and pepper

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Instructions

Heat oven to 425°F. Place onion, garlic and peppers on a baking sheet lined with parchment.
Roast 20-30 minutes, or until pepper skins are blistered. Rotate peppers once or twice while cooking to make sure all sides get charred.
Remove vegetables from oven. Wrap peppers in foil or place in a a covered bowl for 10 minutes to steam, then peel skins off and remove stems and seeds.
Place peppers and onion in a blender. Squeeze garlic cloves from the peels into the blender. Add remaining ingredients, starting with 1 cup of broth.
Blend until smooth. Add more stock until you reach your desired consistency.
Pour over enchiladas, or your other favorite Tex-Mex dishes, or store according to preference.

Notes

This recipe is easily doubled or tripled.
Canned green chiles may be used in place of roasted fresh chiles. You'll need about 2 small cans.
To store in the refrigerator, pour sauce into a mason jar or other airtight container. Refrigerate 2-3 days.
To freeze, pour sauce into a freezer-safe jar or container leaving at least an inch for expansion, or freeze in a large ice cube tray, then pop the cubes out into a freezer bag. Store in the freezer for 3-6 months.
To can sauce, pour into sanitized pint jars, leaving 1 inch headspace. Wipe rims, apply new lids and screw on bands. Place in a pressure canner with a rack and 2 inches of water. Lock lid and bring to pressure, then process 50 minutes. Let pressure release naturally before opening the lid and removing jars.