Green Enchilada Sauce

How to Make

Great flavor! I Made two batches today with the last of the tomatillo, peppers and cilantro from our garden. Used some homemade chicken broth also. Plan on freezing most of it for when we are looking for something to used in enchiladas this winter. ~ Jessica



– Preheat oven. – Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.


– Add the garlic to the baking sheet and bake until the pepper skins are nice and charred. Remove from heat and let everything cool a bit.


– Peel the skins from the peppers and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go. – Add chicken broth and lime juice and process until smooth.


– Pour the green enchilada sauce into a pan or a pot and simmer.




White Dotted Arrow

Swipe up to get the full recipe, plus cooking and serving tips!

More Recipes

Remoulade Sauce

Mojo Sauce