Gluten Free Green Enchilada Sauce

There are so many things you can do with green enchilada sauce!!! And yes, you can buy gluten free enchilada sauce at the store, but it’s pretty lame to be honest, and it’s full of ingredients that are vaguely described and not needed. So….I made my own! We’ve been testing this one for a while. The flavor is phenomenal but also it’s not too spicy for the kiddos and adults in your house that aren’t badass enough to handle it (that’s me). You can ratch it up a notch it you want to and make everybody sweat bullets by adding jalapenos to it – but here’s my tame version! Also, check out my gluten free breakfast burrito recipe made with this gluten free green enchilada sauce 🙂

Prep Time: 30 min. Cook Time: 20 min. Servings: 3 cups of sauce

Ingredients

• 2 tbsp olive oil
• 1/2 white onion diced
• 1 green bell pepper diced
• 1 lime juiced
• 2 large cloves of garlic chopped
• 2 cups roasted tomatillos (you can buy canned tomatillos at the store, roast your own, or use a substitute like green salsa verde)
• 1/2 tsp cumin
• 1/4 tsp chipotle chili powder
• 2 tbsp fresh cilantro chopped
• 1/2 cup chicken broth
• 1 tsp corn starch

Directions

Step One

Dice your onion and green bell pepper and set these two aside together.

Dice your garlic and set aside.

Finally, chop up your tomatillos as well – if they are canned, drain out any fluid. Set aside.

Chop up your cilantro, set aside.

Step Two

First, add two tablespoons olive oil, diced onion, diced bell pepper in a skillet and cook at medium heat while stirring. When the onions are fairly translucent add the garlic. Let the garlic cook for a few minutes and then add all other ingredients (tomatillos or a tomatillo substitute, cumin, chipotle chili powder, chopped cilantro, lime juice, chicken broth, corn starch).

Step Three

Stir the ingredients thoroughly and allow them to simmer for about ten minutes. If you are using a substitute for tomatillos and it’s too watery, add another teaspoon of corn starch. Stir as the ingredients simmer. Finally pull off the stove and let your gluten free green enchilada sauce cool a bit. Finally, pour your sauce into a blender and blend it! That’s it – done 🙂 The recipe makes about three cups of enchilada sauce. Three cups is plenty for a 9×13 pan of enchiladas or about 9 good sized breakfast burritos! I store mine in a mason jar in the fridge. I like to let it sit overnight because I feel the flavor is always better the next day with most sauces!