Go Back
–+ servings
Glass jar full of green enchilada sauce. Foreground has a whole sweet onion, sprigs of fresh parsley, and a poblano pepper, all sitting on a black plastic workbench. Background is a silver wire baking rack with a slightly rusty and beat up cookie sheet behind it.

Green Tomato Enchilada Sauce

Put green garden tomatoes to use in this flavorful verde enchilada sauce, ready for enchiladas, nachos, or freezing for later.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Makes 6 servings

Special Equipment

  • 1 Large pot
  • 1 Immersion blender, regular blender, or food processor
  • 1 Kitchen scale

Ingredients
  

  • 2 Tbsp oil (avocado, olive, whatever you like)
  • 1 medium white onion chopped (about 1 cup)
  • 2-3 cloves garlic chopped (about 2 Tbsp)
  • 2 pounds chopped green tomatoes SEE NOTE
  • 2 cups chicken broth or vegetable broth
  • 2 tsp table salt
  • ¼ cup cilantro leaves chopped
  • 3 tsp ground cumin
  • 2 tsp ground black pepper
  • 8 oz canned chopped green chiles (2 small cans)

Instructions
 

  • Heat the oil in a large pot on medium to medium-high.
  • Saute the onion and garlic in oil until the onions soften and brown a little, about 5-10 minutes.
  • Add the remaining ingredients to the pot.
  • Bring to a boil, then reduce heat and simmer 20-25 minutes or until tomatoes are soft.
  • Puree with an immersion blender or allow to cool down and puree in a food processor or blender.

Notes

If you are using "seconds", weigh the tomatoes AFTER chopping them so any cores or bad parts do not get weighed.
Tomatillos CANNOT be substituted for green tomatoes.  They may look similar but behave differently when cooking.  
Makes enough for two 9x9 square pans of enchiladas
Keyword dairy-free, enchiladas verdes
Tried this recipe?Please rate this recipe and tell us about your food adventures!