This Green Enchilada Sauce that’s Paleo and Whole30 compliant is a vibrant and tasty sauce that is perfect for green enchiladas, or any other favorite Mexican dishes. It also tastes great over eggs, as a sauce for meat and fish and it awesome as a green salsa with your favorite tortilla chips!
For this Green Enchilada Sauce recipe, roasting the tomatillos, jalapeño & garlic adds a delicious depth of flavor that you will love and will be thankful for the extra minutes it takes to roast them.
After roasting, the sauce comes together so quick and easy in the blender. Use immediately in your favorite recipe – Check out my recipe for Green Chicken Enchilada Casserole here! The Green Enchilada Sauce will keep in the refrigerator for up to 1 week or freeze the sauce in an ice cube tray or Stasher bag for later (will keep in the freezer for up to 3 months).
The recipe below is for a Green Enchilada Sauce, but check out my cookbook Prep, Cook, Freeze for a delicious Red Enchilada Sauce.Print
Yields 3 cups
1 lb tomatillos, peeled and sliced in half
2 garlic cloves, unpeeled and whole
1 jalapeño, halved lengthwise and seeded
2 Tbsp extra virgin olive oil , divided
1 yellow onion, halved and cut into large dice
1 (4 oz) can green chiles, drained
¼ cup lime juice
1 bunch cilantro
2 tsp cumin
1 tsp Kosher salt
- Preheat the oven to 400°.
- Line a sheet pan with parchment paper and add the tomatillos, 2 garlic cloves and jalapeño. Drizzle with 1 Tbsp olive oil and season to taste with salt and pepper.
- Roast the vegetables in the oven for 20 minutes until they are tender and starting to brown.
- Remove the roasted vegetables from the oven and add to a blender. Add the yellow onion, green chilis, lime juice, cilantro, cumin and remaining 1 Tbsp olive oil. Blend until smooth.
Use the Green Chile Enchilada sauce in your favorite dish or keep in the refrigerator for up to 1 week. Freeze for up to 3 months.
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