Here's the recipe I used for enchilada sauce when I made Honey Lime Enchiladas a few weeks back. It takes about 10 minutes to cook up and blend. The comparison to pre-made canned sauce? Let's see. Kind of like the difference between a pop-out-of-the-can biscuit and homemade.
Don't go there.
That's all I'm going to say.
Homemade Green Enchilada Sauce
A Bountiful Kitchen
2-3 tablespoons olive oil
1 medium yellow or white onion, chopped
5 cloves garlic, crushed or minced
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1-16 oz jar Salsa Verde
12 oz tomatillos, chopped (about 1lb before husking)
1 cup cilantro, chopped
1-14 oz chicken or vegetable broth
Salt to taste
Saute chopped onion in olive oil in medium saucepan. Cook until onion is softened, about 5 minutes on medium heat. Add garlic and sauté for another two minutes. Remove from heat.
Place all of the remaining ingredients in a blender, or use a hand immersion blender, and blend until smooth.
Use in recipes calling for green enchilada sauce.
Yield about 5-6 cups sauce.
-Leftovers may be frozen.