Homemade Enchilada Sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 23.7
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 137.3 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.1 g

View full nutritional breakdown of Homemade Enchilada Sauce calories by ingredient
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from eatingwell.com from eatingwell.com
Number of Servings: 8


    1 pound tomatillos (see Tip), husks removed, quartered
    1 large onion, coarsely chopped
    2 cloves garlic, quartered
    1 jalapeņo, seeded, if desired, and quartered
    1 10-ounce can Rotel diced tomatoes or one 14-ounce can Mexican-style diced tomatoes
    1 cup reduced-sodium chicken broth


Tomatillos are tart, plum-size fruits that look like small, husk-covered green tomatoes. Find them in the produce section near the tomatoes. Remove outer husks and rinse well before using.


Place tomatillos, onion, garlic and jalapeņo in a food processor; pulse until coarsely pureed. Transfer to a large saucepan. Add tomatoes and broth to the pan and bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 15 minutes.

Serving Size: Makes enough for 16 enchiladas. A serving size is 2 enchiladas.

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