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.
Green Enchilada Sauce – New Mexican
- 2 tbsp olive oil
- 1 Large Onion
- 6 cloves garlic
- 2 Green Peppers
- 2 Jalapeños
- 6 Tomatillos
- 1 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 1/2 tsp Cumin
- 2 tsp Sugar
- 4 cups Chicken Broth (you can be lazy and use bullion)
- 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.
- 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!
- 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.
- 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.
- 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.
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.
My Green Enchilada Sauce
I did not come up with this recipe on my own. 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. 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!
I grew up in Colonia Juarez, Chihuahua, México, where people either owned cattle ranches or fruit orchards. Much of my work ethic came from working on Rancho La Mesa (my family’s ranch). That ranch also sparked what grew into my wild imagination. I read somewhere that you should write the story you want to read, and that stuck with me. My writing began in sixth grade, around the time I began learning to type.