This is a quick and easy recipe for green enchilada sauce combining green chilis with fresh ingredients and Mexican spices. The result is a rich, tangy, and vibrant green enchiladas sauce perfect for enchiladas Verdes, tacos, burritos, and so much more!
This will reduce the sauce by 20%. It should look like a chunky sauce at this point.
Add the reduction to a food processor or blender and process the sauce for 60 seconds until the color lightens and is smooth.
Use right away or store in an airtight container such as a jar, and enjoy!
Notes
If you would like your sauce to be thicker, use less chicken stock and reduce the sauce by half, rather than 20%
The texture of the sauce is also to taste, I like a smooth green enchilada sauce (especially to make enchiladas verde). If you like a chunky texture, simply pulse the sauce a few times in the blender rather than blending until smooth.
Most of the time the heat from a jalapeno comes from the seeds and ribs. If you like the pepper flavor of jalapeno, but you're not a fan of the heat, try using just the flesh of the jalapeno!