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Easy Green Enchilada Sauce

March 1, 2017 By Kristina Sloggett 8 Comments

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Easy Green Vegan Enchilada Sauce – fresh fire roasted peppers and tangy tomatillos bring the flavor to this mildly spicy homemade enchilada sauce recipe.

recipe originally published March 1, 2016

 

Easy Green Enchilada Sauce in a large glass jar

Easy Green Enchilada Sauce

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.

Easy Green Enchilada Sauce poured over a plate of tamale

(New Years Tamales)

Vegan Enchilada Sauce

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.

A classic enchilada ingredient, this is a tasty sauce to pour over tamales, or to make into a festive party dip like our Enchilada Dip.

However you use it, this homemade enchilada sauce is worth the effort.

Vegan Enchilada Sauce shown with a serving of Cheesy Hatch Chile Enchilada on a white plate

(Cheesy Hatch Chile Enchiladas)

 

Vegan Enchilada Sauce in a large glass jar

 

 

Yield: 3+ cups

Easy Green Enchilada Sauce

Easy Green Enchilada Sauce

fresh fire roasted peppers and tangy tomatillos bring the flavor to this mildly spicy homemade enchilada sauce recipe.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 pound fresh tomatillos
  • 3 fresh poblano peppers
  • 1 fresh jalapeño
  • 1 tablespoon olive oil
  • 1 large yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 3 tablespoons potato starch (or gluten free all purpose flour)
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 2 cups vegetable broth

Instructions

  1. Stem and peel tomatillos. Slice in half or quarters. Set aside.
  2. 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, remove from heat. Place in small bowl and cover with kitchen towel, allow to steam / cool for 10 minutes. Once cooled, peel charred skins from peppers. Slice lengthwise, removing seeds and stem.
  3. In saucepan over medium heat, sauté onion and garlic in olive oil. Once translucent and softened, add potato starch, salt, and cumin, stirring into a paste. Add vegetable broth, simmer and stir to thicken.
  4. Remove from heat, cool slightly. Once cooled, add to a blender with tomatillos and fire roasted peppers – blend on high until smooth.

Notes

dairy, egg, soy and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • La Tourangelle Organic Extra Virgin Olive Oil, 25 Oz
    La Tourangelle Organic Extra Virgin Olive Oil, 25 Oz
  • Bob's Red Mill Gluten Free Potato Starch, 24 oz
    Bob's Red Mill Gluten Free Potato Starch, 24 oz
  • McCormick Gourmet Organic Ground Cumin, 1.5 oz
    McCormick Gourmet Organic Ground Cumin, 1.5 oz
  • Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
    Better Than Bouillon Organic Vegetable Base 16 Oz, Reduced Sodium
  • Weck 742 Mold Jar - .5 Liter, Set of 6
    Weck 742 Mold Jar - .5 Liter, Set of 6

Nutrition Information:

Yield:

9

Serving Size:

1/3 cup

Amount Per Serving: Calories: 59 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 327mg Carbohydrates: 6g Fiber: 2g Sugar: 4g Protein: 1g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
© Kristina Sloggett
Cuisine: Mexican / Category: Gluten Free

 

Try AmazonFresh Free Trial for Unlimited Grocery Delivery – add these recipe ingredients to your list. use code FRESH25 for a $25 off discount on your first AmazonFresh order!

 

 

about Kristina:

spabettieKristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

 

 

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Filed Under: Gluten Free, recipes, sauce / dressing Tagged With: easy enchilada sauce, geen enchilada sauce, gluten free enchilada sauce, simple vegan recipes, vegan enchilada sauce, verde sauce

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Comments

  1. allie says

    March 2, 2017 at 6:31 am

    I love your recipe Kristina! I would have never thought to add potato starch. Definitely trying this, thank you!

    Reply
    • Kristina Sloggett says

      March 2, 2017 at 3:14 pm

      the potato starch thickens it just enough. 🙂

      Reply
  2. Sophia | Veggies Don't Bite says

    March 1, 2017 at 8:19 pm

    This looks amazing Kristina!! I LOVE green enchilada sauce so much. I love red too but I love the tang of the green. My favorite is to actually have both. When my best friend got married in Santa Fe many years ago, we learned they call that christmas style! And sauced everything is my middle name! ALL the sauce please!

    Reply
    • Kristina Sloggett says

      March 2, 2017 at 3:14 pm

      oh yes, Christmas style – I like a blend of both! I love red too, but more often than not, I choose green.

      Reply

Trackbacks

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    November 14, 2018 at 8:17 pm

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    January 6, 2018 at 7:44 am

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welcome! I'm Kristina - voracious reader, chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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