Easy Classic Green Enchilada Sauce
Try this classic green enchilada sauce eaten throughout Mexico. It is usually served over chicken enchiladas. Poblano, and serrano chiles give it heat. The tomatillos give it a nice acidic kick.
It is a simple salsa recipe that requires 15 minutes of prep time and 30 minutes to cook. It will keep in the refrigerator for 3 days and 3 months in the freezer.
This sauce has some bite to it. You will want to add cheese and sour cream to your enchiladas to balance the acidity of the tomatillos and reduce the heat from the chiles.
Ingredients
- 6 Poblano chiles roasted and peeled
- 1.5 pounds of tomatillos – husks removed, rinsed, and chopped
- 1 medium onion – chopped
- 3 Serrano chiles – seeded and chopped
- 1 teaspoon oregano
- 1 teaspoon apple cider vinegar
- 2 teaspoons sugar
- Salt to taste
Blend all ingredients until smooth. If the sauce is too thick you can add chicken broth or water until the desired consistency is reached.
Gently simmer sauce for 25 to 30 minutes until cooked through.
Makes about 4 cups of salsa, enough for 12 enchiladas.
More Mexican salsa and sauce recipes to try:
{ 2 comments… read them below or add one }
I have been looking for an authentic green enchilada sauce for my seafood enchiladas. I will try this one!
I’ve made a few green enchilada recipes and this was definitely the best, and very simple to make. even without the seeds, the serranos definitely add some bite so you may want to adjust if you don’t like the ‘picante’. Also if you’re using mexican oregano it is a lot stronger in flavour so I may cut down a little on the next round.
Thank you for the delicious recipes!
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