Green Enchilada Sauce

This Green Enchilada Sauce is smooth with a bit of a kick of spiciness. It takes less than 10 minutes to make and the taste does not compare to the one from a can.

In high school, I had a busy schedule; I went to high school in the morning, went to cosmetology school in the afternoon, and then had a night job at a sandwich shop.

I remember one day, my parents knew I was having a long day. So my dad brought me lunch at my cosmetology school. And it was a hot plate of green enchiladas filled with cheese. It was so good, and I truly enjoyed them; I definitely needed it at the time.

Whenever I make this recipe, my parents always come to mind. Especially that day, when my dad brought me the hot plate. It’s very special to me because my mom took the time to put together a hot plate while she herself is busy with her own home business. It made me feel very special, and it was quite a surprise.

The above picture is how the tomatillos are supposed to look when they are blistered on the skillet. You want them to become soft.

Here is another enchilada sauce you might like

Red Enchilada Sauce

Let’s start making Green Enchilada Sauce

• In a skillet over med to high heat, place tomatillos and roast them for 5-10 mins; until they become blistered. You want them to become soft.
• Once tomatillos become blistered, place them in a blender along with canned whole green chiles, garlic cloves, cilantro, ground cumin, onion powder, salt, and water.

Tips

• Any leftover sauce can be put in an airtight container and placed in the refrigerator for up to 2 weeks.
• Also can be made ahead of time and put in an airtight container and placed in the refrigerator for up to 2 weeks.

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