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Green Enchilada Sauce

A vibrant and flavorful sauce that's perfect for enchiladas, tacos, and more while aligning with your health goals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Mexican
Calories: 80
Ingredients Method Notes

Ingredients
  

Roasted Vegetables
  • 1 pound tomatillos (husks discarded and rinsed) Provides a fresh, tangy base.
  • 1 whole white onion (substitue yellow if needed) Adds sweetness and flavor.
  • 2 whole jalapeno peppers (left whole and rinsed) Brings a subtle kick; adjust based on spice preference.
  • 4 cloves garlic (skins left on for roasting) Roasting mellows the garlic flavor.
  • 8-10 whole Anaheim peppers (left whole and rinsed) Adds mild sweetness.
  • 1/2 cup chicken broth To adjust the consistency.
Herbs and Spices
  • 1/4 cup chopped cilantro Provides freshness; can be omitted if you aren’t a fan.
  • Juice of 1 lime Brightens the flavors.
  • 2 teaspoons chicken bouillon base Enhances the savory profile.
  • 1 1/2 teaspoons ground cumin Gives the sauce depth.
  • 1 teaspoon Mexican oregano (substitute Greek oregano if necessary) Adds aromatic flavor.
  • 1/2 teaspoon onion powder Enhances the overall flavor.
  • 3/4 teaspoon kosher salt Essential for seasoning.
  • 1/4 teaspoon freshly ground black pepper Offers a touch of spice.

Method
 

Preparation
  1. Preheat the oven to 400 F (205 C) and line a baking sheet with aluminum foil.
  2. Spread the tomatillos, jalapenos, onion, and unpeeled garlic on the baking sheet. Lightly drizzle olive oil over them.
  3. Roast for 30-40 minutes until softened and slightly charred.
  4. Once roasted, allow the vegetables to cool slightly, discard the garlic skins, slice open the jalapenos to remove seeds (if desired), and discard any membranes.
  5. On a separate tray, place whole Anaheim peppers and roast for about 40 minutes until collapsed and charred. Steam them in a bowl or ziplock bag for 15 minutes before peeling off the skins.
Blending
  1. In a blender, combine the roasted vegetables along with all other ingredients. Blend until mostly smooth, leaving some texture or blending until silky for a different mouthfeel.
  2. Taste the sauce and adjust seasonings as needed. If it’s too thin, simmer in a saucepan until thickened, or add more broth if too thick.
Storage
  1. Use immediately or transfer to an airtight container.

Notes

Use fresh ingredients for the best flavor. Make in bulk; it stores well and is great for meal prep.