Gluten Free Green Enchilada Sauce – Easy Recipe

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Average Rating: 5 | Rated By: 6 users

This gluten free green enchilada sauce made with poblano peppers is very versatile. This Mexican sauce is wonderful with enchiladas, chicken or over vegetables. The mildly spicy sauce adds plenty of flavour to your favourite dishes. If you like, make a double batch and freeze the extra for another time. This enchilada sauce is super easy to make without added thickeners. I used two jalapenos in this recipe, but if you prefer the sauce not to be super spicy use only one jalapeno. Enjoy!


  • 3 large poblano peppers
  • 1 Tbsp. extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 4 garlic cloves, roughly chopped
  • 1 – 2 jalapeno peppers, stem, seeds removed and thinly sliced
  • 1 Tbsp. GF ground cumin
  • 1 tsp. GF chili powder
  • 2 cups GF vegetable or chicken broth. You can also use water
  • 2 tsp. apple cider vinegar
  • Sea salt to taste
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  • Preheat oven to 400 F and line a baking sheet with parchment paper
  • Place poblano peppers on prepared baking sheet and roast for 25 minutes. Remove from the oven cover with a dishcloth for 15 minutes. Remove stems, skin and seeds and roughly chop. Set aside
  • While the peppers are roasting, heat olive oil over medium-low heat. Add onions and garlic and cook for 5 minutes
  • Stir in jalapenos, cumin, chili powder and roasted poblano peppers. Add broth and apple cider vinegar and season with salt. Cook for 5 more minutes. Allow the sauce to cool slightly
  • Blend sauce in batches in a high-speed blender until you reach desired consistency. Pour into glass jars and refrigerate up to a month or freeze up to 3 months
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