Green Enchilada Sauce

Green Enchilada Sauce

Green Enchilada Sauce

Some of the best Mexican dishes begin with roasting peppers and how I love to roast peppers. Unlike broccoli which gives off a terrible smell, peppers roasting in the oven have a spicy, sweet aroma that travels through your home. And once the roasted pepper smell hits your nose you know a tasty Mexican dish is sure to follow.

While I enjoy a traditional red enchilada there is something about green enchiladas that really excites me. The multidimensional layers of flavor are absolutely awesome. Green enchilada sauce is one of the best things to make with roasted peppers.

Now, you could easily buy green enchilada sauce in a can and it’s tasty, I’ve bought it numerous times. Canned enchilada sauce makes a really easy weeknight dinner. But if you have the time, try making your own homemade green enchilada sauce. It doesn’t really taste like the canned stuff – it tastes so much better. And as an added bonus since you made it from scratch you know exactly what’s in it. There are no preservatives or additives and you get to control the salt content.

For this recipe I used jalapeno, Santa Fe Grande, and Anaheim peppers. But honestly it’s because it’s what I had. I like using jalapeno and Anaheim peppers but I sub out the third variety for what’s available. A great substitute for the Santa Fe Grande peppers is pasilla or poblano peppers. They work well in this sauce and any leftover peppers can be used for a tasty chile relleno the next day.

Green Enchilada Sauce

 

This sauce was on the spicier side but that’s often difficult to predict when cooking with peppers – no two peppers of the same variety have the same spice level. It can be close but sometimes I’ve made salsa and added a lot of jalapenos and it’s mild and other times I could add a few and it’s very spicy. So with that in mind if you don’t care for spicy food I suggest to err on the cautionary side and start with fewer peppers, taste it and then you can always add more.

 

Green Enchilada Sauce

Green Enchilada Sauce

This time we used the green enchilada sauce for a wet carnitas burrito topped with melted cheese, sour cream and cilantro. But this sauce works great for traditional enchiladas with cheese, pork or chicken. You can find my carnitas recipe by clicking here.

Slow-Cooked Tender Carnitas burrito with Green Enchilada Sauce

Looking for another recipe with roasted peppers? Check out my Southwest Stuffed Poblano Peppers.

Here are links to some of the products I love:

Cuisinart Smart Stick Immersion Blender, California Ranch Everyday Extra Virgin Olive Oil, Revere Copper Bottom Pots and Pans

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

green enchilada sauce

 

Print Recipe
Green Enchilada Sauce
If you have the time, try making your own homemade green enchilada sauce. It doesn’t really taste like the canned stuff – it tastes so much better. And as an added bonus since you made it from scratch you know exactly what’s in it. There are no preservatives or additives and you get to control the salt content.
Green Enchilada Sauce
Course Dinner, Main Dish
Cuisine Mexican, vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Dinner, Main Dish
Cuisine Mexican, vegan, Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Green Enchilada Sauce
Instructions
  1. Roast peppers and tomatillos under the broiler. Rotate until charred on all sides.
  2. After the peppers and tomatillos are roasted, place in a gallon size plastic bag for about 5 minutes.
  3. While the peppers are resting, heat a small pot on low-medium heat and sauté onions and garlic in olive oil until the onion is translucent, about 3-minutes. Stir often.
  4. Remove the peppers and tomatillos from the bag, peel. Remove the vein and seeds from the peppers.
  5. Stir in the flour. It will form a thick paste. Slowly add chicken stock (or vegetable stock) to the pot while stirring to prevent lumps and bring to a boil. Turn to low to simmer and add the peppers and tomatillos. Simmer uncovered for 15 minutes.
  6. Puree with an immersion blender or transfer the sauce to a blender to puree.
  7. Use for enchiladas or a wet burrito.

Leave a Reply

Your email address will not be published. Required fields are marked *