Green Enchilada Sauce

Tangy and savory this enchilada sauce is the perfect addition to any Mexican dish. Made without tomatillos it whips up quickly and is easy to make all year round.

Course Sauce

Cuisine Mexican, North American, Texmex

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings cups

Calories 100kcal

Author Emmeline Kemperyd

Equipment

1 Sauce pan
Measuring spoons*
Measuring cups (metric or US)*
Immersion blender or food processor

Ingredients

1 tablespoon olive oil or neutral oil / butter
¾ chopped yellow onion or shallots / red onion
2 tablespoon chopped jalapeño with or without seeds
2 teaspoon minced garlic
1 vegetable bouillon cube or chicken, or homemade stock
1 cup water
2 4-ounce cans diced roasted green chiles
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
¼ cup fresh cilantro optional, can also use more or less
1 tablespoon fresh squeezed lime juice

US Customary - Metric

Instructions

Heat olive oil in a sauce pan over medium heat. Add chopped onion, minced garlic and chopped jalapeño. Sauté 2 minutes, until garlic is soft and translucent.
1 tablespoon olive oil, ¾ chopped yellow onion, 2 tablespoon chopped jalapeño, 2 teaspoon minced garlic
Crumble up the bouillon cube and add to the sauce pan together with the water. Follow with green chiles and cumin. Mix and simmer 10 minutes.
1 vegetable bouillon cube, 1 cup water, 2 4-ounce cans diced roasted green chiles, 1 teaspoon ground cumin
Taste test and season with salt and pepper as needed. Add cilantro and lime juice, then puree using an immersion blender or food processor.
1 teaspoon salt, ½ teaspoon ground black pepper, ¼ cup fresh cilantro, 1 tablespoon fresh squeezed lime juice

Notes

Adjust the spice level to your personal palate by opting for none, some, or all of the jalapeno seeds
Taste test first and use more or less seasonings as needed
If using an immersion blender, be careful as the sauce does splatter. I recommend placing the sauce pan in the sink, that way most of the splatter is contained.
If using a food processor, make sure to give it "air breaks" so that the pressure from the hot liquid doesn't build
Adjust the texture depending on how you like your sauce. If you like it chunky, don't mix it as much, or even at all.
Storing: Let the green chili sauce cool completely before storing it in the fridge in an airtight container or jar for up to 5 days.
Freezing: You can freeze this enchilada sauce to use later. Let it cool completely before freezing in a freezer bag or container. Let it thaw in the fridge overnight before using.
Make ahead: The sauce is good for up to 5 days in the fridge, so you can easily prep it in advance of when you need it.

Nutrition