This green enchilada sauce recipe tastes so much fresher than store-bought! It's bold, tangy, and spicy, made with roasted tomatillos, onions, and chiles.Jump to recipe Are you team green enchilada sauce or red enchilada sauce? I’m team…well…both, but right now, I’m really loving this 8-ingredient green enchilada sauce recipe.It’s adapted from my favorite salsa verde, made with roasted tomatillos, onions, garlic, and jalapeños.

The tomatillos give it a super tangy and bright flavor, while the jalapeños add a nice spicy kick (don’t worry—if you don’t love spice, I have a few tips for how you can reduce the heat!).Try it the next time you’re making enchiladas verdes—with all the veggies in this recipe, it tastes so much fresher than green enchilada sauce from the store.It makes just about the perfect amount of sauce for one pan of enchiladas, but if you end up with a little leftover, I don’t think you’ll have any trouble finishing it.It’s delicious on Mexican dishes like quesadillas or huevos rancheros…or with tortilla chips! Green Enchilada Sauce IngredientsHere’s what you’ll need to make this green enchilada sauce recipe:Tomatillos – Tomatillos have an intensely tangy flavor on their own, so much so that I found that I didn’t need any lime juice in this recipe! I roast the tomatillos to get them nice and juicy, then blend them to create the sauce’s flavorful base.White onion – I roast it alongside the tomatillos to bring out

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