Go Back
–+ servings
a close up, overhead view of a pan of enchiladas with verde sauce over them, before being baked
Print Recipe
4 from 4 votes

Green Enchilada Sauce

This incredibly simple Green Enchilada Sauce is absolutely going to be your new go-to for all your Tex-Mex needs!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Condiment, Sauce
Cuisine: Mexican, Tex-Mex
Keyword: Green Enchilada Sauce, Tomatillo Sauce, Verde Sauce
Servings: 6
Calories: 46kcal
Author: Kelly Anthony

Ingredients

  • 1 ½ pound tomatillos (about 10-12 small to medium-sized tomatillos)
  • ½ white onion cut into chunks
  • 3 jalapenos stems removed, deseeded, and halved
  • 4 cloves of garlic
  • 4 cups water
  • 2 ½ teaspoons Kosher salt
  • ½ teaspoon pepper
  • ½ cup roughly chopped cilantro

Instructions

  • Peel away the tomatillos' husks, rinse, and wipe dry with paper towels. Cut each tomatillo into quarters and transfer to a saucepan.
  • Add the onion, jalapenos, garlic, and water, and bring to a boil. Then, cover, reduce the heat to maintain a simmer, and simmer for 10-15 minutes, until all of the ingredients are fork-tender.
  • Remove the ingredients from the saucepan with a slotted spoon and transfer to a blender or food processor fitted with a blade attachment. Add the salt, pepper, and cilantro.
  • Secure the lid and remove either the feed tube or the lid center cap, cover with a kitchen towel, and blend until smooth to your liking.

Notes

Makes 2 cups.

Nutrition

Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 980mg | Potassium: 352mg | Fiber: 3g | Sugar: 5g | Vitamin A: 296IU | Vitamin C: 23mg | Calcium: 21mg | Iron: 1mg