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Green Chile Enchilada Sauce
Perfect for chips and chicken enchiladas, this sauce is easy to make and stores well in the refrigerator.


  • 6 poblano chiles, roasted and peeled
  • 1½ lb. tomatillos, husks removed, rinsed, chopped
  • 1 medium onion, chopped
  • 3 serrano chiles, seeded and chopped
  • 1 tsp apple cider vinegar
  • 2 tsp sugar
  • Salt to taste


  1. Blend all ingredients in food processor until smooth. If sauce is too thick, add a little chicken broth or water to sauce to thin it to the consistency you prefer.
  2. Simmer sauce 25 to 30 minutes until cooked through.

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