How To Make Green Enchilada Sauce
Bring out the Mexican flavors in your favorite Mexican dishes with this homemade green enchilada sauce. It’s rich and bursting with spiced flavors. You’ll surely enjoy serving this on your freshly baked enchilada dish.
- 1tbspolive oil
- 1smallwhite onionpeeled and diced
- 1jalapeñocored (seeds removed) and diced
- 4garlic clovespeeled and minced
- 1cupvegetable stock
- 4ozdiced green chiles
- 1tspground cumin
- 1½tspfine sea salt
- ½tspblack pepperfreshly-ground
Heat oil in a sauté pan over medium-high heat. Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent. Add garlic and cook for 1 to 2 more minutes, stirring occasionally, until fragrant.
Transfer the onion mixture to a blender or food processor. Add vegetable stock, green chiles, cumin, salt and pepper. Then puree until completely smooth.
Taste and season with additional salt, pepper and/or cumin if needed.
Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.
- Calories: 65.24kcal
- Fat: 4.15g
- Saturated Fat: 0.57g
- Monounsaturated Fat: 2.93g
- Polyunsaturated Fat: 0.48g
- Carbohydrates: 6.95g
- Fiber: 1.21g
- Sugar: 2.75g
- Protein: 1.29g
- Sodium: 301.28mg
- Calcium: 27.28mg
- Potassium: 182.54mg
- Iron: 0.98mg
- Vitamin A: 24.02µg
- Vitamin C: 86.09mg
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