Making homemade green enchilada sauce is easier than you think, and it’s the perfect way to turn up the volume on your favorite enchiladas recipe.
I’ve never been a fan of enchiladas made with red sauce. I do like them better when I use homemade sauce, but I much prefer enchiladas made with a lighter, green sauce. Plus, I’ll basically eat anything with roasted peppers, so there’s that.
Roasting fresh peppers gives them a depth of flavor that you just can’t find in a canned sauce. By combining the peppers with garlic and onions, you get a result that, in addition to being the perfect Homemade Green Enchilada Sauce, can be used as a salsa or a marinade.
Homemade Green Enchilada Sauce
4 poblano peppers
1 jalapeno pepper
2 tbs olive oil
4 cloves of garlic, minced
1/2 onion, diced
2 tbs flour
2 cups chicken broth
1/4 tsp pepper
1/4 tsp salt
1/2 tsp cumin
1/2 tsp dried Oregano
Begin by roasting the the poblanos and the jalapeno. Cut each pepper in half lengthwise and use a spoon to remove the seeds and the ribbing. Place peppers cut side down on a baking sheet and place in the oven under the broiler until peppers are blackened and blistered. Remove from oven and immediately place peppers in a large bowl and cover with plastic wrap. Allow peppers to sit for ten minutes and then peel off the blackened skin. Dice peppers and set aside.
Heat oil in a large skillet over medium heat. Add the garlic and cook for two to three minutes, stirring frequently. Add the onion and cook three to five minutes, or until onion is translucent. Sprinkle in the flour and stir it quickly into the garlic and onions to form a thick paste. Pour in the chicken stock and whisk constantly until flour dissolves and mixture thickens. Add remaining ingredients, mix to incorporate, and simmer three minutes more.
Use an immersion blender to blend into a smooth sauce, leaving as few or as many chunks of onion and pepper as desired. Store in the refrigerator for up to a week, or freeze for up to two months.
Tools I Used
- Watch your peppers carefully while they’re roasting so as not to burn them.
Pin this Homemade Green Enchilada Sauce for later!
(this post contains affiliate links; to learn more, see my disclosure policy)