Add the cilantro, broth/water, lime juice, olive oil, and salt and pulse until smooth. Remove from the oven and transfer everything to a blender. Arrange the tomatillos, onion, and Anaheim pepper on a baking sheet in a single layer and bake for 20-minutes, flipping the pepper halfway through so you get a nice char on both sides. How to make this verde enchilada sauce (+ tips) Vegetable broth or water: Chicken broth would work as well, although it’s not vegan.Both of these peppers are on the milder side, although Anaheim peppers have the potential to be a bit spicier. Anaheim pepper: Could sub for poblano.After removing the husks it is important to rinse them as they are often dirty and stick Choose tomatillos that have filled out their husk and are firm rather than mushy and shriveled. They do belong to the nightshade family, however. They may look like tomatoes, but they actually are not. Tomatillos: The base of this sauce, tomatillos are a husked fruit.It’s healthy, gluten-free, and vegan to boot.Īnd it’s not just for enchiladas!! It pairs especially well with pinto beans, chicken, dishes with cream or white cheese, and all sorts of veggies. Pair that with a teeny tad bit of heat from the Anaheim pepper, aromatics, and cilantro and you have a light, well-balanced, and flavorful sauce. The acidity comes from the tomatillos and lime which are both naturally acidic and complement each other wonderfully. While red enchilada sauce is typically richer, green sauce is brighter and more acidic. Verde enchilada sauce is prepared with fresh ingredients as opposed to red sauces that are prepared with a combination of both fresh produce and dehydrated peppers. So aside from the ease, you may be wondering what makes this sauce a better alternative to that canned stuff? It all comes down to freshness in my opinion. The prep time is seriously only five minutes. This enchilada sauce is incredibly simple to make and takes less than 30 minutes, most of which is hands-off. BUT the real deal, made from scratch stuff is SO much better.

It’s convenient, inexpensive, and doesn’t taste all that bad. For years I purchase store-bought enchilada sauce. In my house, we have enchiladas quite frequently.

Enchilada verde