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–+ servings
a jar of green enchilada sauce

Homemade Green Enchilada Sauce

Servings: 10
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Author: Sandy Coughlin
Course: condiment
Cuisine: Mexican
This slightly spicy and vibrant Gluten Free Enchilada Sauce is the perfect sauce for your homemade enchiladas. It’s versatility makes it a great dressing and condiment for a variety of other meals too!
Makes 6-7 cups

Ingredients

  • 2 Tbsp olive oil
  • 2 small red onions, peeled, diced
  • 2 jalapeños, cored and seeds removed, diced
  • 9 cloves garlic, peeled and crushed
  • 2 cups vegetable stock
  • 8 4 ounce cans green chiles, diced, (no need to drain)
  • 2 Tbsp ground cumin
  • 2 tsp Kosher salt
  • 1 tsp freshly-ground black pepper

Equipment

Instructions

  • In a sauté pan over medium-high heat, heat the oil and add the chopped onion and jalapeño, and saute for 5 minutes. Stir the mixture occasionally, until the onion is soft.  Add the garlic and cook (and stir) for 1-2 more minutes.
  • Transfer the onion mixture to a blender or food processor, and add the vegetable stock, green chiles (no need to drain), cumin, salt and pepper.  Puree until the mixture is smooth.
  • Taste and season with additional salt, pepper if needed.
  • After the mixture cools completely, store in a canning jar in the fridge. Or use it right away.

Notes

Sandy’s tips and substitutions:

  • Storage: Once cooled, store your sauce in a canning jar in the fridge for up to 4 days, or in a freezer-safe container to freeze for up to 3 months. Freezing your sauce in an ice cube tray and then transferring those cubes to a zip-loc bag allows you to defrost the exact amount of sauce when needed. 
  • Thickens as it cools: The sauce will thicken as it cools. Depending on your preference, you may want to mix in extra liquid (stock or water) to serve again later on.  
  • Double: Easily double this gluten-free green enchilada sauce. You may need to blend in batches to accommodate the added volume.  
  • Avoid skin irritation: Wear gloves when handling the jalapeños and make sure not to touch your eyes! 
  • Strain the sauce: For a silkier texture, strain the enchilada sauce through a fine mesh sieve - it’s ideal for serving with your enchiladas. 
  • Blending safety: When blending warm or hot sauce with a blender, be sure to remove the center cap from your blender lid and cover the opening with a folded kitchen towel instead. This allows steam to escape and prevents the lid from blowing off from pressure buildup.
  • Shake before use: Give your stored green enchilada sauce a good shake in the jar before using again. 

Variations

  • Kick of spice: Leave seeds in the jalapenos or add a dash of cayenne pepper to increase the heat in this green enchilada sauce. 
  • Smokier: Char the onions and garlic instead, before blending. You could also use roasted garlic in this sauce. 
  • Tangy: Stir in lime juice or apple cider vinegar for a tangy twist. 
  • Creamy sauce: Blend this sauce with ¼ cup soaked raw cashews to keep this sauce vegan-friendly or add yogurt, mayo, or sour cream.  
  • Flavorful liquid base: Chicken stock can be used instead of vegetable stock, if needed, without diluting flavor in this gluten free enchilada sauce.  
  • Herbaceous boost: Stirring in a handful of fresh chopped cilantro at the blending stage can add a fresh, vibrant boost to the finished sauce.

Nutrition Facts

Calories: 23kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.4g, Sodium: 735mg, Potassium: 75mg, Fiber: 1g, Sugar: 1g, Vitamin A: 175IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 1mg