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Green Enchilada Sauce

Our authentic Mexican green enchilada sauce offers a full-flavor that will bring you to the heart of Mexico in your own home. Unlike most restaurant sauces, this recipe uses healthy ingredients and leaves out the harmful. In addition, the full seasonings bring forth aromas and flavors that create a sense of authenticity. However, you may choose to prepare the red enchilada sauce and this green one,  for a truly festive meal.

As always, we invite you to alter our green enchilada sauce recipe to your personal taste. In fact, Mexicans often add or substitute to create a family favorite. Of course, when you do so, you may want to note what changes you made to ensure perfection next time!

Our green enchilada sauce can be safely stored in your refrigerator up to a week. For longer storage, it keeps well in the freezer. For even more convenience, try canning a couple of batches.

Ingredients:

  • 2 T olive oil
  • 1 large onion, minced
  • 6 cloves garlic, chopped fine
  • 2 green peppers, chopped
  • 1-2 jalapenos, seeds removed
  • 1.5 lbs. tomatillos, husked and quartered
  • 1/2 bunch cilantro, chopped coarsely
  • 1 tsp Himalayan salt
  • 1/4 tsp black pepper
  • 1.5 tsp cumin
  • 3 – 4 cups vegetable broth
  • 2 T date sugar (optional)

 

 

 

Directions:

  • In a large saucepan, heat olive oil over medium heat.
  • Sauté onions and garlic until well softened.
  • Put tomatillos, green peppers, jalapeno peppers, and cilantro in a blender or food processor.
  • Blend until smooth, adding vegetable broth as needed.
  • Pour tomatillo mixture over the onions and garlic.
  • Add broth, salt, pepper, and cumin.
  • Simmer about 30 minutes, or until it reaches desired consistency.

Slow cooker option:

After blending, combine all in a slow cooker set on low for 6 or more hours.

 

Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.

Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

authentic green enchilada sauce recipe

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Why not use

a prepared enchilada sauce?

Do you really need to spend 20-30 minutes preparing a homemade green enchilada sauce? We think so. With homemade, you adjust the seasonings to your preference. However, maybe the best argument for homemade red enchilada sauce comes from a popular name brand’s label:

 

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Ingredients of

a popular store-bought sauce:

sourced from FoodFacts.com

Water, Peppers Chile Green, Salt, Corn Starch Modified,Soybean Oil, Sugar, , Monosodium Glutamate, Protein Hydrolyzed, Made From( Corn Gluten, Soy Protein, Wheat Gluten ), Corn Syrup Solids, Onion Powder, Yeast Autolyzed,Vinegar, Spices, Garlic Powder, Yeast Extract Autolyzed,Chicken Dried, Peppers Red, Yeast Torula, Soy Flour,Vegetables Oil Hydrogenated ( Cottonseed Oil, Soybean Oil), Citric Acid, Colors Artificial, Spices, Colors, Onions Dried,Garlic Dried, Dextrose

 

Compare those ingredients

to the ingredients in this recipe!

ENCHILADA FUN FACTS:

 Take a corn tortilla, roll it around a filling, and cover it with a chili pepper sauce. Then name it Enchilada! Authentic Enchiladas contain one or more of a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, or even seafood. Of course, ours remains true vegan alternatives, with either Green Enchilada Sauce or Red Enchilada Sauce. Yum!

  • Enchiladas originated in Mexico. In fact, this practice of rolling tortillas around other food dates back at least to Maya times, or perhaps even earlier.
  • Mexicans and many others celebrate National Enchilada Day on May 5th  each year.
  • Mexico’s first cookbook in 1831 contained a recipe for Enchiladas.
  • Enchilada comes from the Spanish word “enchilar” which literally means “to add chile pepper to”, or, more literally, to “season (or decorate) with chile.”
  • In Mexico, they serve over 20 different types of Enchiladas, including the more popular ones: mole, red, green, and bean.

 

Love these food facts? Truthfully, we think you will love the Enchiladas even more!

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