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- Tomatillos:<\/strong> Also referred to as husk tomatoes, tomatillos<\/a> are common in Mexican cuisine. When eaten raw, they have a bright, tart and tangy flavor. Roasting them results in a mellower and sweeter taste. Tomatillos are unique because they grow inside a papery husk. They are typically bright green when ripe, but some varieties are yellow or purple. When choosing tomatillos at the store, look for firm fruits and paper husks that are intact, not dried or moldy.<\/li>\n
- Onion:<\/strong> Yellow or white onions work well in this recipe.<\/li>\n
- Green chiles and jalapeno: <\/strong>This enchilada sauce uses green chiles, which are usually peppers<\/a> that range from mild to eye-watering. Any variety will add a kick of spicy flavor to the sauce. Most of the heat is in the white membranes, so you can remove them for a milder sauce. Jalapenos are most common in green enchilada sauce recipes. For a spicier sauce, use serrano peppers; for a milder flavor, you can use Anaheim or poblano peppers.<\/li>\n
- Garlic clov<\/strong>es:<\/strong> Whole, peeled garlic cloves<\/a> add a punch of spice and savoriness to the sauce. Roasting garlic deepens its flavor and mellows out its sharp bite.<\/li>\n
- Olive oil:<\/strong> Drizzle olive oil<\/a> over the fruits and vegetables before roasting.<\/li>\n
- Seasonings:<\/strong> This homemade green enchilada sauce recipe uses simple seasonings, including ground cumin, salt and pepper.<\/li>\n
- Vegetable broth:<\/strong> Broth turns the roasted vegetables into a sauce. Use a low-sodium variety, whether\u00a0homemade veggie broth<\/a>\u00a0or store-bought,\u00a0to control the salt in the sauce. You can also use chicken broth<\/a>.<\/li>\n<\/ul>\n
How to Make Green Enchilada Sauce<\/h2>\n
Step 1: Roast the vegetables<\/h3>\n
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Preheat the oven to 400\u00b0F. Place the tomatillos, chiles, onions, jalapeno and garlic on a rimmed baking sheet.<\/p>\n
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Drizzle with oil and sprinkle with salt, cumin and pepper. Toss to thoroughly coat.<\/p>\n
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Roast until the tomatillo skins brown and the vegetables are tender, 20 to 25 minutes. Let everything cool for 10 to 15 minutes.<\/p>\n
Step 2: Puree the sauce<\/h3>\n
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Transfer the roasted vegetables to a blender and add the vegetable broth. Puree until smooth.<\/p>\n
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How to Use Green Enchilada Sauce<\/h2>\n
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- For enchiladas:<\/strong> This green enchilada sauce recipe is perfect for nearly any variety of enchiladas. Try it in a traditional enchilada recipe, such as enchiladas verdes<\/a> or hearty chicken enchiladas<\/a>. Or, use the sauce in an enchilada-inspired recipe such as enchilada casserole<\/a> or enchilada pasta<\/a>.<\/li>\n
- As a braising sauce: <\/strong>Homemade green enchilada sauce is a flavorful sauce for braising meat<\/a>, such as a pork shoulder<\/a> or chuck roast.<\/li>\n
- Replace salsa verde:<\/strong> You can use green enchilada sauce instead of salsa verde (or salsa roja) in recipes such as huevos rancheros<\/a>, chilaquiles<\/a> or salsa verde chicken casserole<\/a>.<\/li>\n
- As a topping:<\/strong> Green enchilada sauce makes a tasty topping or stir-in for potatoes (baked<\/a>, mashed<\/a> or roasted<\/a>!), rice or beans.<\/li>\n<\/ul>\n
Green Enchilada Sauce Variations<\/h2>\n
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- Add a little lime:<\/strong> To brighten the flavor, add the juice of one or two limes.<\/li>\n
- Heap on the herbs:<\/strong> Stir in some fresh chopped cilantro to add fresh flavor to the enchilada sauce.<\/li>\n
- Spice it up:<\/strong> To increase the heat in the sauce, don’t remove all the membranes or seeds from the green chiles.<\/li>\n
- Make it creamy:<\/strong> If you’re wondering how to make green enchilada sauce creamier, after pureeing, stir in a few tablespoons of heavy cream, sour cream or Greek yogurt.<\/li>\n<\/ul>\n
How to Store Green Enchilada Sauce<\/h2>\n
Store homemade green enchilada sauce in an airtight container in the refrigerator. It will last up to five days.<\/p>\n
Can you freeze green enchilada sauce?<\/h3>\n
You can freeze green and red enchilada sauce<\/a> for longer storage. After the sauce has completely cooled, transfer it to an airtight freezer-safe container. Store it for up to three months.<\/p>\n
Green Enchilada Sauce Tips<\/h2>\n
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What’s the best way to thin out green enchilada sauce?<\/h3>\n
If your enchilada sauce is thicker than you’d like, stir in more vegetable broth until it reaches your desired consistency.<\/p>\n
What’s the best way to thicken green enchilada sauce?<\/h3>\n
For a thicker homemade green enchilada sauce, cook it on the stovetop. Pour the pureed sauce into a saucepan and simmer it over medium-low heat for 10 to 15 minutes or until thickened. Flour or a cornstarch slurry are also reliable thickeners for sauces<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"