Green Enchilada Sauce Recipe

Name: Green Enchilada Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces tomatillos, chopped (Goya canned crushed OK); 4 ounces poblano chiles, roasted & chopped (Anaheim or canned diced OK); 2 ounces jalapenos, chopped (from can or jar); 1 ½ cups yellow onions, chopped; 1 cup tomatoes, chopped; 6 teaspoons garlic, chopped; 3 cups chicken broth (Better than Boullion or other low sodium); 2 tablespoons olive oil; 3 teaspoons chili powder; 2 teaspoons ground cumin; 1 teaspoon salt

Servings: persons

16 ounces tomatillos, chopped (Goya canned crushed OK)
4 ounces poblano chiles, roasted & chopped (Anaheim or canned diced OK)
2 ounces jalapenos, chopped (from can or jar)
1 ½ cups yellow onions, chopped
1 cup tomatoes, chopped
6 teaspoons garlic, chopped
3 cups chicken broth (Better than Boullion or other low sodium)
2 tablespoons olive oil
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt

1
Roast the poblano chili.
2
If you have a gas stove or want to use your gas grill, the chili can be placed over the fire.
3
Turn as each side becomes dark.
4
If you only have electric, put a cast iron skillet on a rather high setting.
5
It takes longer in the skillet.
6
Remove the stem and seeds.
7
Remove paper and stem from tomatillo.
8
The easiest way to chop all the ingredients that need chopping is to just run them through the food processor til nice and small.
9
There is no need to clean the bowl between ingredients.
10
In a medium sauce pan, place the olive oil, onions and garlic and saute until soft.
11
Add the broth, tomatillos, cumin, chili powder, chilies and jalapenos.
12
Bring to a boil.
13
Reduce heat to a simmer and cover.
14
Continue cooking until the tomatillos are soft.
15
Only if your sauce is very chunky, cool until room temperature and using a blender of food processer, blend until smooth.
16
If you used a food processor in Step #1, this is probably NOT necessary.

431

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 11 ingredients. The key ingredients include: 16 ounces tomatillos, chopped (Goya canned crushed OK), 4 ounces poblano chiles, roasted & chopped (Anaheim or canned diced OK), 2 ounces jalapenos, chopped (from can or jar), 1 ½ cups yellow onions, chopped, 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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