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:

Red Enchilada Sauce

Charred Tomatillo Salsa

Authentic Mexican Salsa

Red Tomato Salsa for Tostadas