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Homemade enchiladas with verde sauce is one of our family’s favorite meals and we eat it about once a month. It is so easy to make and is a great way to use up some of the shredded chicken left over after we roast a chicken. We’ve been growing heirloom tomatillos in our garden the last couple years and normally use them for making salsa verde. This year since we have hundreds of green tomatoes, we decided to use our tomatillos and green tomatoes to make a huge batch of homemade enchilada sauce to preserve and use throughout the year. We still made our salsa verde too, although this year it was just with green tomatoes and no tomatillos (here’s our recipe if you missed it!)
In the past I always bought a large can of green enchilada sauce to make our homemade enchiladas. Then one time I was curious if I could make it from scratch and turned the can over to read the ingredient list. I was appalled! (If you want to see for yourself, check it out!) There were quite a few ingredients I couldn’t even pronounce and some thickening additives that made me cringe because they weren’t natural at all. At that point, I vowed to figure out how to make a healthier, homemade version of green enchilada sauce.
This homemade verde enchilada sauce recipe is quite simple to make. We think it tastes SO much better than the store bought stuff so that’s a bonus too! I’m thrilled that I don’t have to buy enchilada sauce at the store anymore (have I ever mentioned here how much I really dislike going to the grocery store?!). To preserve our enchilada sauce, we froze it in containers with enough to make a batch of homemade enchiladas in a a 9×13 pan.
The great thing about this recipe is that you can make it with just tomatillos, just green tomatoes or a mixture of both. Tomatillos are so easy to grow so we always have plenty to use. If you happen to only have a large quantity of green tomatoes on hand, you can just use those. We also grow some of the other ingredients in this recipe: onions, garlic, peppers and cilantro.
We used our homemade chicken bone broth in this recipe so it is even more healthy and delicious. Since I roast a chicken at least once a month and then use the bones to make broth, I always have frozen chicken stock on hand to use in recipes like this.
- 2 TBS olive oil
- 6 cloves garlic chopped
- 1 large onion chopped
- 2 chile peppers seeded and chopped
- 2 jalapenos seeded and chopped (or more if you want more spice!)
- 1 1/2 pounds tomatillos and/or green tomatoes
- 1 cup cilantro chopped
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 tsp cumin
- 4 cups chicken broth
- 1. Husk tomatillos. Core and quarter tomatillos and green tomatoes.
- 2. In a large stock pot saute onion, garlic and green pepper in olive oil for 3-4 minutes.
- 3. Add tomatillos, green tomatoes, jalapenos, cilantro and chicken broth to the stock pot. Cook on medium heat for 30 minutes.
- 4. With an immersion blender, process until the sauce is smooth. (If you don't have an immersion blender, you can pour it into a regular blender or food processor to puree it).
- 5. Add salt, pepper and cumin and mix. Simmer the sauce for another 30 minutes or until it has cooked down to a sauce thickness you prefer.