This a simple green enchilada sauce you can make at home, made from fresh, whole ingredients, that's better than anything you can find in a store.
Course:
Main
Cuisine:
Mexican
Servings: 8
Author: Brand New Vegan
-
1/2
White Onion
(minced)
-
1/4
cup
Low Sodium Vegetable Broth
-
4
cloves
Garlic
(minced)
-
1/4
small
Jalapeno
(minced)
-
1
Tbs
Flour
-
2
cups
Low Sodium Vegetable Broth
-
3
cans
Chopped Green Chiles
(7oz ea)
-
1
can
Salsa Verde
(7oz)
-
1
Tbs
Lime Juice
-
1/2
tsp
Salt
-
1/2
tsp
Oregano
-
1/2
tsp
Cumin
-
1/4
tsp
Garlic Powder
-
1/4
tsp
Pepper
-
3
Tomatillos
-
1
bunch
Cilantro
(3-5 stems with leaves)
-
Saute the onion, garlic, and jalapeño in 1/4 cup of the broth, just until softened
-
Sprinkle in flour and stir to make a thick roux
-
Heat and stir roux for about 1 minute over med-low heat
-
Slowly add broth and stir thoroughly to remove any clumps
-
Add chiles and salsa verde and stir
-
Add seasonings and slowly heat sauce until thickened
-
Remove 4-5 ladles of sauce to blender
-
Add tomatillos and cilantro and blend on high until pureed
-
Add tomatillo mixture back into pot with sauce and stir
-
Continue to heat on med heat for about 5 minutes