Tomatillo Enchilada Sauce
This is Tomatillo Enchilada Sauce, a delightful twist on salsa verde that transforms into a rich and flavorful enchilada sauce with the addition of chicken stock and a unique cooking method. As a huge fan of Mexican cuisine, I adore the balance of tartness, salt, mild heat, and a hint...
Ingredients
Hatch chile peppers or Anaheim1lb
jalapeno pepper1
garlic, peeled6clove
tomatillos, husks removed1 1/2lb
medium yellow onion, cut into large chunks1
olive oil1/4cup
Coarsely ground sea salt
cumin1tbsp
lime, juiced1/2
fresh cilantro, washed1bundle
chicken broth4cups- Salt, to taste
Nutrition (per serving)
Calories
70.4kcal (3.52%)
Protein
3.4g (6.88%)
Carbs
6.0g (2.2%)
Sugars
1.9g (3.8%)
Healthy Fat
3.7g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
How to make Tomatillo Enchilada Sauce
- Step 1
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and arrange chiles, jalapeno, garlic, onion, and tomatillos in a single layer.
- Step 2
Drizzle with olive oil and sprinkle with salt. Roast for 30 minutes, then transfer to a plate and cover.
- Step 3
When peppers are cool enough to handle, peel the skin, remove ribs and seeds, then roughly chop.
- Step 4
Heat a medium-sized saucepan over medium heat with a little olive oil. Add the roasted ingredients, chicken broth, and cumin. Stir for a minute.
- Step 5
Turn the heat to medium-high and bring to a boil. Reduce heat, cover, and simmer for 10 minutes, stirring occasionally.
- Step 6
Blend the mixture using an immersion blender or food processor until smooth. Adjust salt to taste.
- Step 7
If the sauce appears too thick, add more chicken broth a little at a time until the desired consistency is reached.
Nutrition (per serving)
Nutrition (per serving)
Calories
70.4kcal (3.52%)
Protein
3.4g (6.88%)
Carbs
6.0g (2.2%)
Sugars
1.9g (3.8%)
Healthy Fat
3.7g
Unhealthy Fat
0.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
If you prefer a spicier sauce, leave some seeds in the jalapeno or add an extra pepper.
For a vegetarian version, substitute chicken broth with vegetable broth.
Roasting the vegetables enhances their flavor, so don't skip this step.
Store leftovers in an airtight container in the refrigerator for up to a week or freeze for longer storage.
FAQS
What is the difference between salsa verde and tomatillo enchilada sauce?
The main difference is the addition of chicken stock and the cooking method, which transforms salsa verde into a richer, more flavorful tomatillo enchilada sauce.
Can I make this sauce spicier?
Yes, you can make it spicier by leaving some seeds in the jalapeno or adding an extra pepper.
Can I use this sauce for dishes other than enchiladas?
Absolutely! This sauce works great as a dip, a topping for burritos, or even as a marinade.
How can I make this sauce vegetarian?
Simply substitute the chicken broth with vegetable broth to make it vegetarian.
How long can I store this sauce?
You can store it in an airtight container in the refrigerator for up to a week or freeze it for longer storage.
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Shea Goldstein
(@dixiechikcooks)
A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch A Southern Belle Who's Thinking About What's For Dinner While Eating Lunch...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia