Homemade Green Enchilada Sauce
Homemade green enchilada sauce is so easy to make with just a few simple ingredients, and is a healthier and tastier alternative to canned enchilada sauce. (gluten-free, dairy-free, vegan)
- Author: Kaleigh
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: About 4 cups 1x
- Category: sauce
- Method: roasted and blend
- Cuisine: Mexican
- 1 medium onion, halved
- 4 cloves garlic, unpeeled
- 2 jalapeños
- 2-3 Hatch green chiles (anaheim peppers)
- Small bunch (about 1/2 cup loosely packed) cilantro
- 1 1/2 to 2 cups vegetable broth (or chicken broth if doesn't need to be vegetarian)
- Juice of 1 lime
- 1/2 tsp ground cumin
- Pinch salt and pepper
- Heat oven to 425°F. Place onion, garlic and peppers on a baking sheet lined with parchment.
- Roast 20-30 minutes, or until pepper skins are blistered. Rotate peppers once or twice while cooking to make sure all sides get charred.
- Remove vegetables from oven. Wrap peppers in foil or place in a a covered bowl for 10 minutes to steam, then peel skins off and remove stems and seeds.
- Place peppers and onion in a blender. Squeeze garlic cloves from the peels into the blender. Add remaining ingredients, starting with 1 cup of broth.
- Blend until smooth. Add more stock until you reach your desired consistency.
- Pour over enchiladas, or your other favorite Tex-Mex dishes, or store according to preference.
- This recipe is easily doubled or tripled.
- Canned green chiles may be used in place of roasted fresh chiles. you'll need about 2 small cans.
- To store in the refrigerator, pour sauce into a mason jar or other airtight container. Refrigerate 2-3 days.
- To freeze, pour sauce into a freezer-safe jar or container leaving at least an inch for expansion, or freeze in a large ice cube tray, then pop the cubes out into a freezer bag. Store in the freezer for 3-6 months.
- To can sauce, pour into sanitized pint jars, leaving 1 inch headspace. Wipe rims, apply new lids and screw on bands. Place in a pressure canner with a rack and 2 inches of water. Lock lid and bring to pressure, then process 50 minutes. Let pressure release naturally before opening the lid and removing jars.
Keywords: green enchilada sauce recipe, homemade green enchilada sauce, green chile enchilada sauce