HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS RECIPES

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HOMEMADE GREEN ENCHILADA SAUCE WITH TOMATILLOS RECIPE ...



Homemade Green Enchilada Sauce with Tomatillos Recipe ... image

This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile 'sour cream' for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups.

Provided by Taylor Chambers

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 8

8 cups water
2 tomatoes, halved
12 jalapeno peppers, stems removed
1 large white onion, quartered
10 tomatillos, halved
8 serrano peppers, stems removed
6 cloves garlic, peeled
salt and ground black pepper to taste

Steps:

  • Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
  • Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.

Nutrition Facts : Calories 34.3 calories, CarbohydrateContent 7.4 g, FatContent 0.3 g, FiberContent 2.1 g, ProteinContent 1.4 g, SodiumContent 40.4 mg, SugarContent 3.6 g

TOMATILLO ENCHILADA SAUCE | ALLRECIPES



Tomatillo Enchilada Sauce | Allrecipes image

This sauce is an excellent companion in chicken or beef enchiladas. I make a large batch from the huge tomatillo harvest I get, and then freeze it into quart-sized freezer bags to use during the year. There are never any leftovers when enchiladas are made with this sauce!

Provided by drjwall

Categories     Side Dish    Sauces and Condiments    Sauces

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Cook Time 1 hours 10 minutes

Yield 4 quarts

Number Of Ingredients 9

6 pounds fresh tomatillos, husks removed
6 small serrano peppers, stems removed
1?½ large onions, roughly chopped
6 cloves garlic, peeled
4 cups chicken broth
½ cup packed brown sugar
½ bunch fresh cilantro, chopped, or to taste
1 tablespoon salt
1 teaspoon ground cumin

Steps:

  • Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
  • Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
  • Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

Nutrition Facts : Calories 46.9 calories, CarbohydrateContent 9.4 g, CholesterolContent 0.8 mg, FatContent 1 g, FiberContent 1.8 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 366.2 mg, SugarContent 7.2 g

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