Isabel Eats · by Isabel Orozco-Moore★ 4.8 (55)
Green Enchilada Sauce
NUTRITION · PER SERVING30M COOK
CAL 5%·PRO 4%
CARBS 13G57% OF CAL
3G FIBER7G SUGAR4G OTHER
FAT 4G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh sauce made from roasted tomatillos, jalapeños, and garlic. Use for enchiladas or as a dip.
condimentmexican🍪 sheet pan🍳 skillet🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 Anaheim peppers
- 1 tablespoon olive oil
- ½ pound tomatillos, (husked, rinsed, and halved)
- 1 yellow onion, (roughly chopped)
- 1 jalapeño, (seeded and stemmed, roughly chopped)
- 4 garlic cloves, (roughly chopped)
- 1 cup vegetable broth
- ⅓ cup packed cilantro, (optional)
- 2 tablespoons lime juice ((about 1 lime))
- 1 teaspoon kosher salt, (plus more to taste)
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
At a glance
PER SERVING · TIME 30M
CAL 5%·PRO 4%
CARBS 13G57% OF CAL
3G FIBER7G SUGAR4G OTHER
FAT 4G42% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 608mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 384mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 608MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.