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Green Tomato Enchilada Sauce

Sue Lau
Prep Time 10 mins
Cook Time 30 mins
Course Main Dish, sauces
Cuisine Mexican
Servings 2 quarts


  • Stick blender, food processor, or blender


  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 2 tablespoons chopped garlic
  • 2 pounds chopped green tomatoes
  • 2 cups chicken broth (may use vegetable broth)
  • 2 teaspoons salt
  • 1/4 cup cilantro leaves
  • 3 tablespoons ground cumin
  • 2 teaspoons black pepper
  • 8 ounces canned chopped green chiles (2 small cans)


Enchilada Sauce

  • Saute the onion and garlic in oil in a saucepan until the onions soften.
  • Add the remaining ingredients.
  • Bring to a boil, then reduce heat and simmer about 25 minutes or until tomatoes are soft.
  • Puree with a stick blender, or allow to cool down and puree in a food processor or blender.

How to make enchiladas as shown:

  • Take the meat off a rotisserie chicken and shred with your fingers.
  • Toss with about a cup of the enchilada sauce.
  • Heat about half inch oil in a skillet and briefly fry the corn tortillas a few seconds to soften.
  • Fill with meat mix, roll up, and place seam side down in a baking pan that has a layer of sauce in the bottom.
  • Top with shredded cheese (cheddar or Oaxaca Mexican melting cheese) and bake at 375F for about 10-15 minutes to melt the cheese.
  • This uses about half the sauce (one quart) on a pan of 6-8. You can feel free to make another pan or freeze the rest in a ziploc.
  • You can freeze extra chicken, or I used the extra meat rolled into flour tortillas and fried as flautas, which I served with freezer guacamole, sour cream, and salsa.


From the kitchen of palatable pastime.com
Keyword green tomatoes, salsa verde