Green Chili Enchilada Sauce, Millie's

Millie Johnson


I just love green chile enchilada sauce , but sometimes it can be hard to find where I live. I created this recipe so that I could make my own and freeze it. This year I put in a garden and grew a lot of anahiem peppers and tomatillos, so I started canning my sauce. Sometimes I will make it mild and other times I add serrano peppers for some kickin' heat ! You will love this sauce ! I use it to make beef or chicken enchiladas, Mexican lasagna and anything else I can think of to use it in. It's soooo good !

pinch tips: Slow Cooker/Crock Pot Hints



7 - 8 pints


3 Hr


2 Hr


Stove Top


green chiles, roasted,peeled and cleaned**
12 - 15 large
tomatillos, fresh
8 c
chicken stock or broth
2 large
jumbo jalapenos ,cut into 2-3 pieces (or 3-4 regular)
serrano chiles, cut in 3 pieces * optional
1/2 tsp
cayenne pepper,ground * optional
1 tsp
dried cilantro
2 Tbsp
ground cumin
1 tsp
4 clove
garlic, minced
1/2 tsp
oregano, dried ( i was out of mexican oregano so i used italian)

Directions Step-By-Step

First fire roast your chiles and peel and clean them (** Fire Roasted Chilis/Peppers)
Peel the paper like husk from the tomatillo then wash them. Cut in half.
In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
Place in 8 quart pot on stove (heat off).
Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
*********** NOTE **********
You can use water instead of chicken broth and reduce canning time to 30 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Gluten-Free