Authentic Mexican Verde Sauce | How to Make Mexican Green Sauce Recipe for Enchiladas

tomatillos

🥗Healthier: green tomatoes

💰Cheaper: canned tomatillos

Green tomatoes offer a similar tartness.

jalapeños

🥗Healthier: serrano peppers

💰Cheaper: banana peppers

Serrano peppers provide comparable heat.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley can mimic the freshness of cilantro.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar adds acidity without citrus.

Peel and wash 4-5 tomatillos.

Rinse 3 jalapeños and 2-3 poblano peppers.

Chop 1 whole onion.

Roast tomatillos, jalapeños, and poblano peppers in a pan until charred.

Cover roasted vegetables with plastic to steam them for easier peeling.

Peel poblano peppers, remove seeds and stems, and chop into smaller pieces.

Add roasted vegetables, onion, garlic, and a big bunch of cilantro to a blender and blend until smooth.

Transfer blended mixture to a large pot and add 1.5 cups of chicken broth.

Bring to a boil and add 1 teaspoon of salt, then cover and cook for 20-30 minutes until thickened.

Flash fry 8 corn tortillas.

Dice rotisserie chicken.

Roll 8-10 enchiladas with 2 tablespoons of chicken and cheese in each tortilla.

Place rolled enchiladas seam side down on a parchment-lined sheet pan.

Layer cooked sauce on top of enchiladas and add more shredded cheddar cheese.

Bake in the oven for about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level: