enchiladas<\/a>, or grilled meats and vegetables. <\/p>\nNot only is this recipe easy and delicious, but it\u2019s also vegan and gluten-free, making it a great option for anyone with dietary restrictions. You can also store this sauce in your freezer (see my storage tips at the bottom of the post) to have on hand for adding a flavorful kick to any meal. It\u2019s so delicious, you must <\/em>try it! <\/p>\nIngredients in Green Enchilada Sauce<\/h2>\n This sauce is made up of classic Mexican ingredients that really make anything taste delicious. It has a kick, so if you prefer a milder sauce, leave out the jalape\u00f1o pepper or remove the seeds and membranes before dicing. On the other hand, if you like it hot, add extra jalape\u00f1os or use a spicier variety of green chilis. Check out the recipe card at the bottom of the post or the exact measurements. <\/p>\n
\nOlive Oil: <\/strong>You will cook up all the vegetables in this. <\/li>\nYellow Onion: <\/strong>I love the flavor and aroma that the yellow onions bring to the sauce. <\/li>\nCloves\u00a0of Garlic: <\/strong>If you don\u2019t have cloves of garlic on hand to mince, then you can use the minced garlic from a jar. \u00bd teaspoon of minced garlic equals about 1 clove.<\/li>\nWhole Jalape\u00f1o Peppers<\/strong>: Leave out the seeds and the membranes if you want a milder sauce. <\/li>\nDiced Green Chiles: <\/strong>You can buy these cans in mild, medium, or hot. Make sure to pick what level of heat you prefer so this sauce turns out perfectly for you! <\/li>\nTomatillos:<\/strong> Make sure to peel and wash the tomatillos before dicing them up. <\/li>\nVegetable Broth:<\/strong> This acts as a base to puree all of the vegetables. <\/li>\nSalt: <\/strong>This enhances all of the flavors in this green enchilada sauce. <\/li>\nPepper: <\/strong>Adds a little spice without being too much. <\/li>\nCumin: <\/strong>This adds a delicious flavor to the sauce. <\/li>\n<\/ul>\nLet\u2019s Make Some Homemade Sauce <\/h2>\n Homemade enchilada sauce is worth every second that you spend making it! This sauce takes less than 30 minutes to prepare. If you want to double the batch, you can and you can use one now and freeze some for later. <\/p>\n
\nSaut\u00e9 Onion:<\/strong> In a medium saucepan, over medium-high heat, add your olive oil and diced onion, and saut\u00e9 for 5 minutes.<\/li>\nContinue to Cook<\/strong>: Add your garlic, jalapeno, green chiles, and tomatillos. Continue to saute over medium-high heat for 8-10 minutes.<\/li>\nBoil:<\/strong> Add your vegetable broth, salt, pepper, and cumin. Bring to a boil and boil for just a few minutes.<\/li>\nSimmer:<\/strong> Turn the heat to low and simmer for about 10 minutes to reduce the liquid slightly.<\/li>\nBlend:<\/strong> Using an immersion blender in the pot, blend your sauce until smooth. You can also remove the sauce from the pot and blend it in a blender.<\/li>\nStore: <\/strong>Use immediately or store in an airtight container in the fridge for up to a week. You can keep it frozen for up to 4 months.<\/li>\n<\/ol>\n<\/p>\n
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Easy Tips<\/h3>\n Here are a few tips to make your green enchilada sauce turn out perfectly every time! <\/p>\n
\nChoose ripe tomatillos:<\/strong> When picking out your tomatillos, look for ones that are firm, shiny, and have a bright green color. Stay away from tomatillos that are wrinkled yellow. These are old and won\u2019t provide you with the flavor you need for your sauce. <\/li>\nDon\u2019t Skip the Simmering:<\/strong> This will allow the flavors to meld together and the liquid to reduce slightly. It will help you achieve a delicious texture that\u2019s not too thin and gives you the best flavor. <\/li>\nUse an immersion blender:<\/strong> To make blending the sauce easier, consider using an immersion blender directly in the pot. If you don\u2019t have an immersion blender, you can use a regular blender, but let the sauce cool before blending.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<\/div>\n
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How to Store Homemade Enchilada Sauce <\/h3>\n Once the sauce is ready, let it cool to room temperature before transferring it to an airtight container. <\/p>\n
\nIn the Refrigerator:<\/strong> Homemade green enchilada sauce can be stored in the fridge for up to a week.<\/li>\nIn the Freezer: <\/strong>You can store it in an airtight container in the freezer for up to 4 months. Make sure to label it with the date! <\/li>\nTo Reheat: <\/strong>Let it thaw in the fridge overnight. Then, warm it up slowly over low heat to prevent scorching.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n
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\nRecipes to Make with Green Enchilada Sauce <\/h3>\n<\/header>\n\n
This sauce is delicious and and can be used in so many different things! Try it as a dip for tortilla chips, a topping for tacos or enchiladas, a marinade for meats or vegetables, or a base for soups and stews. Get creative and experiment with different ways to use it!<\/p>\n<\/div>\n
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\n\nIn a medium saucepan, over medium-high heat, add your olive oil and diced onion, and saut\u00e9 for 5 minutes.<\/span><\/p>\n<\/li>\n\nAdd your garlic, jalapeno, green chiles, and tomatillos. Continue to saute over medium-high heat for 8-10 minutes.<\/span><\/p>\n<\/li>\n\nAdd in your vegetable broth, salt, pepper, and cumin. Bring to a boil and boil for just a few minutes.<\/span><\/p>\n<\/li>\n\nTurn the heat to low and simmer for about 10 minutes to reduce the liquid slightly.<\/span><\/p>\n<\/li>\n\nUsing an immersion blender in the pot, blend your sauce until it is smooth. You can also remove the sauce from the pot and blend it in a blender.<\/span><\/p>\n<\/li>\n\nUse immediately or store in an airtight container in the fridge for up to a week. You can keep it frozen for up to 4 months.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
\u00a0if you prefer a milder sauce, leave out the jalape\u00f1o pepper or remove the seeds and membranes before dicing. On the other hand, if you like it hot, add extra jalape\u00f1os or use a spicier variety of green chilis.<\/span>To add some tangy flavor to the sauce, mix in 2-3 tablespoons of lime juice in step 3.<\/span><\/div>\n<\/div>\nServes: 4<\/span><\/p>\nServing<\/span>3<\/span>tablespoons<\/span><\/span>Calories<\/span>79<\/span>kcal<\/span> (4%)<\/span><\/span>Carbohydrates<\/span>10<\/span>g<\/span> (3%)<\/span><\/span>Protein<\/span>1<\/span>g<\/span> (2%)<\/span><\/span>Fat<\/span>4<\/span>g<\/span> (6%)<\/span><\/span>Saturated Fat<\/span>1<\/span>g<\/span> (5%)<\/span><\/span>Polyunsaturated Fat<\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat<\/span>3<\/span>g<\/span><\/span>Sodium<\/span>1017<\/span>mg<\/span> (42%)<\/span><\/span>Potassium<\/span>267<\/span>mg<\/span> (8%)<\/span><\/span>Fiber<\/span>3<\/span>g<\/span> (12%)<\/span><\/span>Sugar<\/span>4<\/span>g<\/span> (4%)<\/span><\/span>Vitamin A<\/span>295<\/span>IU<\/span> (6%)<\/span><\/span>Vitamin C<\/span>30<\/span>mg<\/span> (36%)<\/span><\/span>Calcium<\/span>41<\/span>mg<\/span> (4%)<\/span><\/span>Iron<\/span>2<\/span>mg<\/span> (11%)<\/span><\/span><\/p>\nAll nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.<\/em><\/p>\n
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