I LOVE LOVE LOVE me a good verde sauce, especially over enchiladas. In my quest to make all things homemade, I decided to attempt making my own tomatillo sauce for chicken enchiladas (with some leftover meat from my roasted whole chicken) I couldn’t believe how easy and yummy it was! I will never buy canned enchilada sauce again.
Ingredients:
8-10 tomatillos- husks removed and quartered
1/2 white onion- chopped
Garlic-chopped (You can determine how much garlic you like, I used 5 cloves because I love garlic!)
Cilantro- chopped
Jalepeno pepper- seeded and chopped
Lime- zest and juice
Water
Salt & Pepper
Cumin
Olive Oil
Warm up a large saucepan to medium and add some olive oil. Sautee up garlic and onions until onions are translucent. Add tomatillos and jalepeno. Season with salt & pepper and cumin. Add lime zest, lime juice and some water to thin out the sauce, and let sauce simmer for 20 minutes-1 hour. Season to taste. You can pour the sauce into a blender to make it into liquid, or you can leave it chunky-Your choice! I kept mine chunky because my blender broke this week while making hummus. It came out delicious and I can’t wait to make it again and bottle it as it would be great on tacos, chicken, or with chips. Enjoy!
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