Green Enchilada Sauce Recipe

Name: Green Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb tomatillo, husked, washed, and cut in halves; 2 tablespoons olive oil; 2 medium white onions, coarsely chopped; 4 -6 garlic cloves, smashed; 2 (7 ounce) cans diced green chilies; 1/2 cup cilantro, chopped; 3 cups low sodium chicken broth; 2 teaspoons cumin; 1 tablespoon chili powder; salt and pepper, to taste

Servings: persons

1 lb tomatillo, husked, washed, and cut in halves
2 tablespoons olive oil
2 medium white onions, coarsely chopped
4 -6 garlic cloves, smashed
2 (7 ounce) cans diced green chilies
1/2 cup cilantro, chopped
3 cups low sodium chicken broth
2 teaspoons cumin
1 tablespoon chili powder
salt and pepper, to taste

1
In a large saucepan, add tomatillos and enough water to cover. Bring water to a boil and simmer until tomatillos are tender. Carefully remove tomatillos from the water and place in a bowl. Discard water.
2
In the same saucepan, add olive oil, onion, and garlic, and saute until soft. Add onion and garlic to the bowl with the tomatillos.
3
Add half the tomatillo mixture, one can of green chilies, half the cilantro, and one cup chicken broth to a blender. Blend until smooth and add to the large saucepan. Repeat, and add remaining ingredients to the saucepan. Simmer 30 minutes, and add salt and pepper to taste.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb tomatillo, husked, washed, and cut in halves, 2 tablespoons olive oil, 2 medium white onions, coarsely chopped, 4 -6 garlic cloves, smashed, and more.

Yes, Green Enchilada Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Green Enchilada Sauce

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