Green Chile Tomatillo Sauce Recipe

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2 votes | 4371 views

This is a nice all purpose sauce that can be used in numerous dishes. It is good for enchiladas, as a base for Posole or other Mexican/Southwestern dishes. Adding an equal amount of Mexican Crema or sour cream to the cold sauce makes a thick finishing glaze good for plate presentation. I used canned tomatillos as he fresh at my grocery store didn't look that great. If you can find fresh by all means use them instead. Be cautious if you add salt as the canned enchilada sauce has lots in it. The sauce may seem thin but this is by design. It can be thickened according to what you are making with it. The sauce freezes very well.

Prep time:
Cook time:
Servings: 20


Cost per serving $0.34 view details


  1. Puree the tomatillos and chicken broth in blender. Strain to remove as many seeds as possible.
  2. Sautee the onion and pasilla pepper in oil over medium heat until translucent. About 6-7 minutes.
  3. Add the garlic and cook about a minute.
  4. Add the tomatillo puree, enchilada sauce diced green chiles and spices to the pan.
  5. Bring to a boil. Cover and simmer on low heat for 30 minutes.
  6. Let the sauce cool then puree in a blender until completely smooth.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 91g
Recipe makes 20 servings
Calories 41  
Calories from Fat 12 29%
Total Fat 1.38g 2%
Saturated Fat 0.18g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 283mg 12%
Potassium 155mg 4%
Total Carbs 6.39g 2%
Dietary Fiber 1.6g 5%
Sugars 4.17g 3%
Protein 1.19g 2%




  • ShaleeDP
    September 16, 2013
    This looks nice. I could use it too. I like spicy.

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