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Roasted Green Enchilada Sauce

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Servings: 10 people
Course: Main Course, Sauces and Dressings
Ingredients Method Notes

Ingredients
  

  • 12 each tomatillos husked and rinsed
  • 1 each white onion sliced
  • 4-5 cloves garlic unpeeled
  • 2 each poblano peppers
  • 1 each jalapeño pepper
  • 2 Tbsp grape seed or olive oil
  • 1-2 Tbsp lime juice
  • 1 each small bunch fresh cilantro 1/2-3/4 cup
  • 1-2 tsp salt to taste
  • 1 tsp pepper
  • 1 cup low sodium chicken broth

Method
 

  1. Set the grill to 400F.
  2. On a half sheet pan, arrange the tomatillos, peppers, onions, and garlic and drizzle with the oil.
  3. Place the sheet pan directly on the grill grates and roast on the grill 30-40 minutes until the peppers skin has blistered and tomatillos are roasted.
  4. Reserve 1/2 the roasted onion, peel the garlic cloves, peppers, and remove the seeds and stems from the peppers.
  5. In a blender or food processor, place the remaining half onion, peeled garlic, roasted peppers, lime juice, salt and pepper and blend on low until mostly smooth.
  6. Add the cilantro and chicken stock and blend until desired consistency.
  7. Taste and adjust seasoning as desired.
  8. Use for enchiladas, and top the enchiladas with the remaining roasted onions.

Notes

Recipe makes 3 1/2-4 cups of sauce, enough for a large batch of enchiladas!