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This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile ‘sour cream’ for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups.
Ingredients
- 8 cups water
- 2 tomatoes, halved
- 12 jalapeno peppers, stems removed
- 1 large white onion, quartered
- 10 tomatillos, halved
- 8 serrano peppers, stems removed
- 6 cloves garlic, peeled
- salt and ground black pepper to taste
Directions
Step 1
Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
Step 2
Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.
Cook’s Note:
Chicken stock may be substituted for water, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 34 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium40mg | 2% |
| Total Carbohydrate7g | 3% |
| Dietary Fiber2g | 8% |
| Total Sugars4g | |
| Protein1g | |
| Vitamin C25mg | 125% |
| Calcium29mg | 2% |
| Iron1mg | 3% |
| Potassium253mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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