Growing up in Southern California, I was never a huge fan of enchiladas. I’ve always been more partial to street tacos or burritos. Now that I call central Texas “Home”, enchiladas have kind of been growing on me.
It’s kind of like a treat meal for us, like “Pizza Night”.
So once I discovered my son’s most intense symptoms were stemming from glutamate consumption, we’ve been extremely cautious of what we use in the kitchen which meant we had to make some serious changes to save our beloved enchilada night.
Store bought enchilada sauces are LOADED with synthetic chemicals, Monosodium Glutamat (MSG), food dyes and preservatives. (Hellooooo middle of the night meltdowns).
After scouring my local grocery stores for healthy (affordable) options, I realized it was most cost effective to make my own and I was slightly terrified that I would not be able to pull it off. (Spoiler alert, it turned out AWESOME).
This sauce took 10 minutes to prepare and blew us all away. The results were so flavorful without being sour which is my biggest complaint about store bought sauce. It made just enough to use in our 9×11 baking dish (don’t judge, we like leftovers!) without leaving the dish too dry. Did I mention the flavor?? It’s 5 am and I’m craving enchiladas now…
You can freeze the leftovers if you make normal, reasonably sized enchilada dishes (9×9) but we are not those people.
So let’s dive in!
Easy Homemade Green Enchilada Sauce
16oz diced green Chiles (mild)
2 tsp cumin
1/4 tsp smoked paprika
1/4 tsp onion powder
Large white onion thinly sliced
5 cloves fresh garlic diced
T tbsp avocado oil
1 cup water
Salt to taste
Heat the oil in a medium pan and Sauté the onion until translucent and browned. I like the depth of flavor here with that slight caramelization of the onions natural sugars.
Just before the onions are done, add the diced garlic to the onion and sauté for a minute or two, allowing the garlic to soften without browning. Add spices and salt and give a quick mix.
Remove from heat and add green chiles (don’t drain or rinse). The moisture from the chiles will help soak up all of the flavor from the cooked onions and garlic.
Add this mixture to your blender with a cup of water and blend on high until smooth. Taste and adjust salt accordingly.
I hope you love this as much as we do! As always, leave your modifications or comments below!