Easy green enchilada sauce combines fresh fire roasted peppers and tangy tomatillos, bringing bright flavors to this mildly spicy homemade enchilada sauce recipe.
recipe originally published March 1, 2016
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Easy green enchilada sauce recipe
I love a tangy, mildly spiced green sauce - it is my favorite for enchiladas and tamales. Enchilada sauce was one of those things I started making from scratch years ago - when I was in college. Sunday dinners with friends were all about cooking all afternoon - pretty much alternating from a scratch hollandaise and a verde sauce. Back then, we sauced everything.
Gluten free vegan enchilada sauce
This green enchilada sauce is one of those naturally gluten free and vegan recipes.
My first try at this recipe was adapted from a Cooking Light magazine, using canned chiles. These days, if I am not using chiles direct from my suitcase after a trip to Santa Fe, I am using fresh - charred right on my cooktop.
Tomatillos are sometimes difficult to find, although I have been having more success lately. If I am unable to find them, I will add a few more fire roasted peppers. I like to add some Hatch chiles, to at least somewhat mimic that tart flavor of the tomatillo.
Recipes using enchilada sauce
A classic enchilada ingredient, this is a tasty sauce to pour over tamales, or to make into a festive party dip like this enchilada dip.
These cheesy Hatch chile enchiladas are a longtime reader, family and friend favorite, and I also like to have enchilada sauce for when we make New Years tamales.
However you use it, this homemade enchilada sauce is worth the effort.
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- Stem and peel tomatillos. Slice in half or quarters. Set aside.
- Place poblano and jalapeño peppers directly on gas burner over flame; using tongs, carefully turn after pepper is charred / blistered (3-4 minutes).
- Char all sides of peppers, remove from heat.
- Place charred peppers in a small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes.
- Once peppers are cooled, peel away most of the charred skins. Slice lengthwise, removing seeds and stem.
- In saucepan over medium heat, sauté onion and garlic in olive oil.
- Once onion and garlic are translucent and softened, add potato starch, salt, and cumin, stirring into a paste.
- Add vegetable broth, simmer and stir to thicken.
- Remove from heat, cool slightly.
- Once cooled, add to a blender with tomatillos and fire roasted peppers – blend on high until smooth.
dairy, egg, soy and gluten free, vegan
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Serving Size:⅓ cup
Amount Per Serving: Calories: 59Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 327mgCarbohydrates: 6gFiber: 2gSugar: 4gProtein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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