The Best Tomatillo Enchilada Sauce Ever

Are you looking for the best tomatillo enchilada sauce ever? Do you want to make your enchiladas taste as if they came from a 5-star restaurant? Then I have the greatest recipe for you! 

This is one of my go-to recipes. Once I make it for guests becomes a requested favorite.

It’s the perfect compliment to the Authenic Chicken Enchilda Recipe, and a can’t miss combination. It’s also wonderful over grilled or baked chicken.

Add some toasted sesame seeds, and you have another outstanding entree. It works well with salmon or pork and as a mildly spicy salsa. Once you make this, you’ll always return to it as a staple in your repertoire.

The Best Tomatillo Enchilada Sauce Ever

The Best Tomatillo Enchilada Sauce

This recipe is adapted from my favorite Mexica Chef and author, Rick Bayless ' Authentic Mexican. It is the best salsa verde sauce I've ever had and has the versatility be be the perfect enchilada sauce. It is also great on baked or grilled chicken, pork or as a standalone salsa.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Cuisine: Mexican

Ingredients Equipment Method

Ingredients

  

• 15 Tomatillos
• 3 Jalapenos-medium
• 6 fresh sprigs of cilantro, chopped or a tsp of dried
• 1 white onion, cut into large chunks
• 2 small garlic cloves, pealed and chopped into large pieces
• 1 tbsp olive oil
• 2 Cups Chicken stock (better than broth)
• 1 tsp salt

Equipment

• 1 Dutch oven or large high sided pan
• 1 blender, preferably a Vitamixer or food processor
• 1 large saucepan

Method

 

1. Heat water in a large Dutch oven
2. Remove the outer wrap of the tomatillo and rinse. I've added additional tomatillos anticipating a couple will be unusable
3. Add tomatillos and jalapenos to the water and boil until tender, about 15 minutes. Remove and set aside to cool.
4. Add the onions, garlic, cilantro, and tomatillos to the blender
5. Cut off the top stem of the jalapeno, cut it into 3 pieces, and add to the blender
6. Pulsate the blender until the contents are smooth but still maintaining some texture
7. Heat the olive oil over medium heat. When hot, add the puree and stir for about five minutes. You want it to darken and thicken.
8. Add the chicken stock and stir to combine. Bring to boil and simmer until it becomes a thicker consistency. This may take 10 to 20 minutes. You do not want the sauce to be watery.
9. Add the salt and stir into the sauce.
10. Test it with a crispy corn tortilla. The flavor will develop more as it cools.

**If you are under a time crunch and can’t make your own, then I recommend Frontera Green Chile Enchilada Sauce. It tastes great and is good to make if you are running out of time.

This post was all about the best tomatillo enchilada sauce! I hope you enjoy it as much as I do.

Other posts you may enjoy:

1. The #1 Best Authentic Chicken Enchilada Recipe