Homemade Green Enchilada Sauce with Tomatillos

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.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 34 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.