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Tomatillo Enchilada Sauce
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This green enchilada sauce has an authentic, tangy flavor to add a little zip to tacos, burritos, and of course, enchiladas.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
ingredients
1/3 cup oil
2 medium onions, chopped
1 can (4 ounce size) chopped green chiles
1 cup chicken broth
1 can (28 ounce size) tomatillos
3 tablespoons lime juice
2 teaspoons dried oregano
2 teaspoons sugar
1 teaspoon ground cumin
salt, to taste
directions
Heat the oil in a saucepan over medium-high heat. Add the onions and cook, stirring frequently, until the onions are soft, about 10 minutes.
Add the green chiles, chicken broth, tomatillos, lime juice, oregano, sugar, and cumin. Bring the sauce to a boil, then reduce the heat to a simmer. Cook, stirring occasionally, for 25 minutes.
Remove the pan from the heat and let the sauce cool slightly. Transfer the mixture to a blender and puree until smooth (or use a hand blender). Season to taste with salt. Use immediately, or store the sauce in an airtight container in the refrigerator for up to 3 days.
recipe tips
For a smoother sauce, strain it through a fine mesh sieve after blending.
Add a pinch of sugar to balance the tartness of the tomatillos.
Use fresh lime juice for the best citrus flavor.
For a spicier sauce, substitute some of the green chiles with diced jalapeno.
For a smoky flavor, char the onions before adding them to the sauce.
Add a splash of vinegar or white wine for extra acidity if needed.
For a creamy version, blend in a little sour cream or avocado.
Adjust the salt at the end of cooking to avoid oversalting.
common recipe questions
What are tomatillos?
Tomatillos are small green fruits with a papery husk, commonly used in Mexican cuisine for their tangy flavor.
How can I substitute fresh tomatillos?
To substitute fresh tomatillos for a 28-ounce can, use 1.5 to 2 pounds of fresh tomatillos, which is roughly 10 to 12 medium-sized tomatillos. Remove the husks, wash them, and then boil in water for 10 minutes until soft. Drain well.
Can I make this sauce spicier?
You can increase the heat by adding more green chiles or adding a pinch of cayenne pepper
How can I store the leftover enchilada sauce?
Store the leftover sauce in an airtight container in the refrigerator for up to 3 days.
Can I freeze the enchilada sauce?
You can freeze the sauce in freezer-safe containers for up to 3 months. Thaw it in the refrigerator before using.
How can I reheat the sauce?
Reheat the sauce gently in a saucepan over low heat, stirring occasionally until warmed through. Or, you can heat it in the microwave, stirring every 45-60 seconds until heated through.
How can I adjust the consistency of the sauce?
If the sauce is too thick, you can thin it out with a little more chicken broth or water until it reaches your desired consistency. If it is too thin, let it simmer longer.
tools needed
Saucepan: To cook the onions and other ingredients together to create the tomatillo enchilada sauce. Make sure it's a good size to hold all the ingredients without overflowing.
Blender or Hand Blender: For pureeing the cooked ingredients into a smooth sauce. A hand (immersion) blender can be used directly in the saucepan for convenience.
Wooden Spoon or Spatula: To stir the ingredients in the saucepan and prevent sticking or burning.
Knife and Cutting Board: For chopping the onions and preparing the tomatillos before adding them to the saucepan. Just watch those fingers!
Measuring Cups and Spoons: For accurately measuring the ingredients.
Can Opener: To open the cans of chopped green chiles and tomatillos.
Air-tight Container: If not using the sauce immediately, you'll need a container to store it in the refrigerator.
what goes with it?
Fish Tacos: The bright tanginess of the tomatillo enchilada sauce will cut through the richness of fried fish, creating a fresh and zesty flavor.
Quesadillas: Spread the tomatillo enchilada sauce inside a quesadilla before grilling to add a unique kick of flavor to the melted cheese and crispy tortilla.
Chilaquiles: Pour the tomatillo enchilada sauce over a plate of chilaquiles for a burst of tangy flavor that will liven up the dish.
Nachos: Drizzle the tomatillo enchilada sauce over a pile of loaded nachos for a bright and zesty twist on this classic snack.
Enchiladas: The obvious choice. Use this delicious sauce on your favorite enchiladas recipe.
nutrition data
185 calories, 14 grams fat, 15 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
September 5, 2014
Wow! So good. Easy to make. I swapped veggie broth bullion instead of chicken broth to keep it vegetarian. The blending step seems to be for even consistency, but if your in a hurry (as I was) it's not crucial. Still great!
July 8, 2014
This is really good sauce, without changing a thing, but you can if you want to. I made a double batch and froze it and used it when I wanted to make enchiladas or floating green burritos. I made it with store chiles the first batch, this batch will be with my own home grown chiles.. It should be even better.. Thank you, for the great recipe, my hunt is over.
October 3, 2013
Used this recipe for chicken enchiladas and it was a big success. I used canned tomatillos though because I couldnt get to the mexican market this week and they worked fine. I used "hot" green chiles because we like spicy foods and regular chili powder instead of mild.
August 14, 2013
Green enchilada sauce is my favorite. This is so good and doesn't really need anything else unless you wanted to make it spicy. I used it with chicken enchiladas and the whole family thought it was delicious.
July 16, 2013
Great sauce! Verde sauce is my favorite in mexican cooking and this recipe is perfect. One question though, is the other review here that mentions jalapenos and vinegar for this recipe? Because those ingredients aren't mentioned at all! Try this recipe, you'll be happy you did and you can easily make it spicier or milder as you need
October 11, 2011
This is a very good basic sauce that you can add your own creative touches to. I added some garlic while the onion were cooking.
January 17, 2009
This was excellent. I would advise that using 4 jalapeno peppers is really got. I used 2 serrano and 2 jalapenos and that was even hot. Use only 1/4 cup vinegar though.