This super quick and easy Homemade Green Enchilada Sauce Recipe is filled with tomatillos, green chiles and a little jalapeño, sautéd and then blended to your preferred consistency.
Total Time:15 minutes
Yield:6 cups 1x
2 tbsp olive oil
1 large yellow onion, diced
1 jalapeño, seeded and diced
2 cups chopped tomatillos (about 3 large)
4 cloves garlic, minced
2 cups chicken broth or veggie broth
4 (4 oz) cans diced green chiles
2 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
Add the olive oil to a pan over medium high heat and sauté the onion, jalapeño and garlic until tender and slightly charred. Stir in the tomatillos and cook for an additional 2 minutes, until softened.
Transfer the mixture to a blender along with the remaining ingredients and process until your desired consistency is reached.
Use immediately or store in the fridge in an airtight container for up to 7 days, or freeze for up to 5 months. Enjoy!