If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! – Mike H. While they look just like little green tomatoes with a papery outer layer that you must peel away, they have a different taste and are quite different from the tomatoes you’re used to. You can eat tomatillos raw, but they are so good when roasted and blended, especially with other staple Mexican ingredients, like the chili peppers, fresh herbs, and all those outstanding seasonings. It’s a lot like a salsa verde, but for enchiladas! You can customize a recipe to your personal preference that particular day. In the mood for more garlic? Toss in a couple more cloves. I usually do! So much better than anything you’ll get from the grocery store. Let’s talk about how to make green enchilada sauce! So quick and easy! Chop them in half and set them skin sides up onto a lightly oiled baking sheet. Prep the Chili Peppers. Next, slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them. Broil the Tomatillos, Chilies, and Garlic. Add the garlic to the baking sheet and bake for 20 - 30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don’t set them too close to the heat source. Remove from heat and let everything cool a bit. Squeeze the garlic from their skins and into the food processor they go. Add the Spices and Process. Toss in the cilantro, cumin, chili powder and salt and pepper. Process everything to combine the mixture. Chicken Broth. Next, pour in the chicken broth and process the whole thing until nice and smooth. Use as desired! It’s time to make some enchiladas verde, my friends! Want to keep it milder? Omit the serranos and even the jalapenos if those are too hot for you, and focus on the poblano peppers, which are outstanding peppers in their own right, especially when roasted. These are just a few ideas for serving green enchilada sauce. It’s great with any Mexican food. Get creative and experiment with different dishes to enjoy the delicious flavors of this classic Mexican sauce. Green enchilada sauce freezes very well. Just freeze in a freezer safe container for up to 6 months. To enjoy it again, thaw it and gently warm in a pot. Then it’s enchilada time! This recipe was updated on 4/28/23 to include new images and a video because it is such a great recipe! Originally published on 4/23/15.
