El Charro Cafe Green Enchilada Sauce
Add a vibrant burst of Southwestern flavor to your enchiladas with El Charro Cafe Green Enchilada Sauce, an authentic and zesty recipe inspired by traditional Mexican cuisine. This homemade sauce combines the tangy brightness of roasted tomatillos with the smoky heat of green chiles and jalapeño, perfectly balanced by aromatic garlic, cumin, and fresh cilantro. Simmered with a hint of lime juice and your choice of chicken or vegetable broth, this sauce achieves a velvety smooth texture that elevates any dish it touches. Ready in just 35 minutes, it's perfect for topping enchiladas, drizzling over tacos, or as a dipping sauce for tortilla chips. With its bold, fresh flavors, this green enchilada sauce is a must-have for your next Tex-Mex-inspired meal!
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Recipe Information
Ingredients
- 10 medium Tomatillos
- 2 medium Green chiles (such as Anaheim or Hatch)
- 1 medium Jalapeño pepper
- 1 medium White onion
- 3 large Garlic cloves
- 1 cup Cilantro leaves
- 2 cups Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 tablespoons Lime juice
Instructions
Peel and rinse the tomatillos to remove their sticky residue. Quarter them and set aside.
Roast the green chiles and jalapeño over an open flame or under a broiler until the skins are charred and blistered. Place them in a covered bowl or plastic bag to steam for 5 minutes, then peel off the skins. Remove seeds for a milder sauce, if desired.
Roughly chop the white onion and garlic cloves.
In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onions and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the tomatillos, roasted green chiles, jalapeño, ground cumin, and dried oregano to the pan. Stir well and cook for 5 minutes to let the flavors meld.
Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cook for about 10 minutes, allowing the tomatillos to soften completely.
Transfer the mixture to a blender or use an immersion blender in the pot. Add the cilantro leaves and lime juice, and blend until smooth. Be cautious of hot liquid while blending.
Return the blended sauce to the saucepan. Taste and season with salt as needed. Simmer for an additional 5 minutes to thicken slightly.
Let the sauce cool slightly before using. Serve warm over enchiladas or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
63 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.5 g | 6% | |
| Total Sugars | 3.4 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 221 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
