Go Back
–+ servings
Creamy green jalapeño cilantro dressing in glass jars with fresh garlic and jalapeño peppers on white surface - Baked Bree.

Green Enchilada Sauce

Baked bree smiling woman enjoying homemade jam at kitchen table.Melissa Nicholson
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course sauce
Cuisine Mexican
Servings 10 enchiladas
Calories 29 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 1 jalapeño seeds removed and diced
  • 4 cloves garlic minced
  • 1 cup vegetable stock
  • 16 ounces diced green chilies
  • 1.5 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Instructions
 

  • Heat olive oil in a sauté pan over medium-high heat. Add diced onion and jalapeño, sautéing for about 5 minutes until the onion is soft and translucent.
    Diced pineapple and red bell peppers cooking in a white skillet with wooden handle.
  • Add minced garlic to the pan and continue to cook for 1-2 minutes until the garlic is fragrant.
    Chopped green onions and spices in a measuring cup for baked recipe.
  • Transfer the sautéed mixture to a blender. Add vegetable stock, green chilies, cumin, salt, and black pepper.
  • Puree the mixture until smooth, ensuring there are no chunks left for a consistent sauce texture.
    Bright green herb-infused oil in a measuring cup, ready for cooking or marinade.
  • Taste the sauce and adjust seasoning with additional salt, pepper, or cumin as needed to suit your preference.
  • The sauce is now ready to be used immediately, or it can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
    Green chili lime juice mixture in glass bowls with fresh jalapeños and spices.

Nutrition

Calories: 29kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.2gSodium: 357mgFiber: 1g
Keyword enchilada sauce, green chiles, green enchilada sauce, mexican sauce
Tried this recipe?Let us know how it was!