HOW TO MAKE 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 RECIPE - MARTHA STEWART



Tomatillo Enchilada Sauce Recipe - Martha Stewart image

Simple cheese enchiladas are the perfect vehicle to show off a mouthwatering sauce. Try this bright green sauce on our Cheese Enchilada Casserole.

Provided by Martha Stewart

Categories     Casserole Recipes

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1 pound tomatillos, husks removed
1 cup diced white onion
1 garlic clove
1 jalapeno, quartered (seeded, if desired)
1 cup water
Coarse salt and ground pepper
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
1 teaspoon white vinegar
Pinch of sugar

Steps:

  • In a medium pot of boiling salted water, cook tomatillos until tender, 10 to 15 minutes. Drain tomatillos and transfer to a blender; add onion, clove, jalapeno, and water. Puree until smooth. (Use caution when blending hot liquids: Remove cap from lid and cover opening with a dish towel.) Season with salt and pepper. In pot, heat oil over high until shimmering. Add tomatillo mixture and simmer, stirring occasionally, until thickened, 5 to 10 minutes. Remove from heat and stir in cilantro, vinegar, and sugar. Season to taste with salt and pepper.

Nutrition Facts : Calories 34 g, FatContent 2 g, FiberContent 1 g, ProteinContent 1 g

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