Green enchilada sauce is made with onions, jalapeños and green chilies, so it tends to be a little bit more spicy and bold than its tomato and red chili based cousin red enchilada sauce. Although I love them both, this week, I found myself in desperate need of green enchiladas and this sauce is the perfect compliment to a batch of my very favorite spicy green enchiladas.
In addition to enchiladas, this sauce brings wonderful flavors to soups, casseroles and dips, works a a fabulous steak marinade and is delicious simply served next to a big pile of tortillas.
Let’s get it started…
To get started, finely chop 1 small yellow onion, 4 cloves of garlic and 1 large jalapeño (remove the seeds and core). You will also need 8 ounces of diced green chilies, 1/2 cup of chicken stock, 1 tablespoon of extra virgin olive oil, 2 teaspoons of cumin, 1 teaspoon of onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add 1 tablespoon of extra virgin olive oil into a skillet and place it over medium heat. Add the onions and jalapeño into the skillet and cook for about 10 minutes, stirring occasionally. Once they have softened and become very fragrant, transfer the onions and jalapeño into the jar of a blender.
Add the 4 cloves of garlic, 8 ounces of green chillies and seasoning into the blender with the onions and jalapeños and pulse until everything is combined.
Drizzle in 1/4 cup of chicken stock and check the consistency of the sauce. If the sauce is too thick, add the remaining 1/4 cup of chicken stock and mix to combine.
Transfer the sauce into an airtight container and refrigerate until you are ready to add it to anything from enchiladas to soup or use it as a marinade or dip.
This sauce is spicy and so full of flavor. I have added it to so many dishes and have never once regretted it. It is great with scrambled eggs, drizzled over a grilled chicken salad or added to queso or nachos. The possibilities are endless with this delicious green enchilada sauce.
Enjoy!
Green Enchilada Sauce
Ingredients
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 large jalapeño, seeds and core removed, chopped
- 8 ounces diced green chilies
- 1/2 cup chicken or vegetable stock
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
- Add the finely chopped onion and jalapeño into the skillet and cook until they have softened and become very fragrant (about 10 minutes)
- Transfer the cooked onions and jalapeño into the jar of a blender
- Add the 4 cloves of garlic, 8 ounces of green chillies and 2 teaspoons of cumin, 1 teaspoon on onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the jar with the onions and jalapeño
- Pulse until combined
- Drizzle in 1/4 cup of chicken stock and pulse to incorporate. If the sauce is too thick, add the remaining 1/4 cup of chicken stock
- Transfer the green enchilada sauce into an airtight container and refrigerate
