Green Enchilada Sauce

Green Enchilada Sauce

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From: EatingWell.com, March 2018

Roasting the tomatillos and chiles in this easy homemade enchilada sauce recipe adds a little time but brings out a deeper flavor that really elevates this sauce over store-bought versions. Plus, making homemade allows you to control the ingredients to make a delicious sauce that meets your dietary needs. Make a double batch so you'll always have some on hand.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 pound tomatillos, husks removed, rinsed and halved
  • 1¼ pounds poblano or Anaheim chiles, stems removed, halved lengthwise and seeds removed
  • 2 tablespoons avocado oil
  • 2 cups chopped white onion (1 large)
  • 4 large cloves garlic, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ¾ teaspoon salt
  • 1½ cups low-sodium chicken broth
  • 1-2 teaspoons sugar (optional)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Place tomatillo halves (cut-side up) and chiles on a large rimmed baking sheet. Roast, turning chiles once, until the tomatillos are soft and the chiles have char marks on both sides, 25 to 35 minutes.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, oregano and salt; cook, stirring, until softened and starting to brown, about 5 minutes. Remove from the heat. Transfer to a blender.
  4. When the tomatillos and chiles are done roasting, add them to the blender with the onion mixture; puree. Pour the puree into the saucepan and stir in broth. Bring to a simmer. Cover and cook at a lively simmer, stirring often and reducing the heat if necessary, until thickened, 20 to 25 minutes. If the sauce tastes too tangy, stir in a little sugar.
  • To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition information

  • Serving size: ¼ cup
  • Per serving: 52 calories; 2 g fat(0 g sat); 2 g fiber; 8 g carbohydrates; 2 g protein; 14 mcg folate; 0 cholesterol; 4 g sugars; 0 g added sugars; 453 IU vitamin A; 91 mg vitamin C; 18 mg calcium; 1 mg iron; 120 mg sodium; 249 mg potassium
  • Nutrition Bonus: Vitamin C (152% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, ½ fat

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