Green Enchilada Sauce – New Mexican

Written by in Hobbies

Green enchilada sauce works for so many different recipes! I use it for chicken enchiladas, chip dip, taco sauce, and chicken burrito filler. However, the uses of this versatile ingredient literally only depend on your imagination.

My first exposure to this sauce came when my dad took cattle to Hatch, New Mexico. He brought home hundreds of cans of Hatch green chili. Hatch brags that they remain the chili capital of the world. I would also add that they make the best Mexican American dishes. They taste wonderful! If Eccentric.

My Green Enchilada Sauce

The claim that I came up with this entirely on my own might make my nose grow. I Googled everything under the sun until I found about half a dozen recipes and I extracted the common ingredients from all of them to make my basic recipe. After a little experimentation, I added minor ingredients until I found the flavor I liked.

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Green Enchilada Sauce
The best Green Enchilada Sauce comes from Hatch New Mexico... since getting presents a challenge for most normal people, I designed this recipe to try and make up for it.
Green Enchilada Sauce
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Quart
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
Quart
Ingredients
Green Enchilada Sauce
Instructions
  1. Since I'm lazy, I start by boiling four chicken bullion cubes into slightly more than four cups of water. As soon as the bullion dissolves, I let the water begin to simmer.
  2. Mince the onions and press the garlic, then through them into a large pot with the olive oil. Sauté them until they barely turn a golden brown. Then turn the heat down!
  3. Throw your tomatillos, peppers, and jalapeños into a blender or food processor and puree them. If you use the blender, be warned that you may have to borrow a little of your broth to make it work.
  4. Combine your tomatillo puree, broth, salt, pepper, sugar, and cumin into your pot with the onions and garlic. Stir it all together and cover it on low heat.
  5. Allow the sauce to simmer for up to an hour, checking regularly for consistency. If you want thinner sauce, you don't have to go as long, but if you leave it the full hour you end up with a delicious thick sauce.
Recipe Notes

If you need to make this recipe in a hurry, you can alter the simmering bit by bringing it to a boil as soon as you combine all the ingredients and stir it until it reaches the consistency you want.

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If you happen to know of any other little tricks you can add to this, or even major improvements, I’d love to hear them! You can leave any comments or questions in the comments section below, or even email me personally if you like dawn@dawnforever.com.

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