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Home » Recipes » Sauces » Homemade Green Enchilada Sauce Recipe

Homemade Green Enchilada Sauce Recipe

by Mike Hultquist · Jul 16, 2018 · 79 Comments

Jump to Recipe

This easy homemade green enchilada sauce recipe is made with fresh tomatillos, spices and a mix of chili peppers, so much better than store bought!

Green Enchilada Sauce Recipe

Easy Green Enchilada Sauce

You know what I love about a good green enchilada sauce? It's the combination of roasted tomatillos and roasted chili peppers. Tomatillos are staple Mexican ingredients and they're easy to cook with.

While they look just like little green tomatoes, with a papery outer layer that you must peel away, they have a different taste and are quite different from the tomatoes you're used to.

A bunch of tomatillos

You can eat tomatillos raw, but they are so good when roasted and blended up, especially with other staple Mexican ingredients, like the chili pepper and all those outstanding seasonings.

It's a lot like a salsa verde, but for enchiladas!

This green enchilada sauce is made with roasted tomatillos.

Patty and I get a little excited about making homemade sauces from scratch because they taste so much more personal.

You can customize a recipe to your personal preference that particular day.

In the mood for more garlic? Toss in a couple more cloves. I usually do!

So much better than anything you'll get from the grocery store.

Let's talk about how to make green enchilada sauce!

Green Enchilada Sauce Ingredients

  • Tomatillos.
  • Garlic.
  • Fresh Chili Peppers. I'm using a combination of jalapeno peppers, poblano peppers, and serrano peppers for a nice balance of heat and flavor.
  • Spices. Fresh cilantro, cumin, chili powder, and salt and black pepper.
  • Chicken Broth. You can also use vegetable broth.
  • Lime Juice.
Green enchilada sauce ready to eat - aka Enchilda Salsa Verde

How to Make Green Enchilada Sauce - The Recipe / Method

Prep the Tomatillos. First, let's roast our tomatillos. Heat your oven to 350 degrees F. Peel and rinse the tomatillos.

Chop them in half and set them skin sides up onto a lightly oiled baking sheet.

Prep the Chili Peppers. Next, slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet.

Also, remove the innards of the poblano before placing them.

Broil the Tomatillos, Chilies, and Garlic. Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred.

You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.

Peel the Skins. Peel the skins from the peppers and add the peppers to a food processor with the tomatillos.

Squeeze the garlic from their skins and into the food processor they go.

Add the Spices and Process. Toss in the cilantro, cumin, chili powder and salt and pepper. Process everything to combine the mixture.

Chicken Broth. Next, pour in the chicken broth and process the whole thing until nice and smooth.

Processing the ingredients for my Green Enchilada Sauce Recipe

Simmer the Sauce. Finally, pour the enchilada verde sauce into a pan or a pot and simmer for 5 minutes or so to let the flavors fully develop.

Use as desired! It's time to make some enchiladas verde, my friends!

Recipe Tips & Notes

As a variation, squeeze in a bit of lime juice for a fresh citrus blast.

Use this with your next enchilada recipe, of course, but it has other uses, too. Think soups, stews, and casseroles. I like a good multi-purpose sauce.

Enjoy!

Adjusting the Heat Factor

Want some extra heat? How about a couple more serrano peppers, or maybe even a habanero or two? Yes! Want to keep it milder? Omit the serranos and even the jalapenos if those are too hot for you, and focus on the poblano peppers, which are outstanding peppers in their own right, especially when roasted.

This green enchilada sauce recipe is an alternative to the more traditional red enchilada sauce.

I recently did a One-Pot Enchilada Casserole (called it a stew) that you can check out with a very simple red enchilada sauce recipe.

Some people are hard core one way or the other, green or red, though we like them both. We're not picky!

Storage Information

You can store your green enchilada sauce in the refrigerator in a sealed container for up to 5 days, though it may last a bit longer with the acidic lime juice.

Green enchilada sauce freezes very well. Just freeze in a freezer safe container for up to 6 months.

To enjoy it again, thaw it and gently warm in a pot. Then it's enchilada time!

Try These Other Enchilada Sauce Recipes

  • Chicken Enchiladas Verde with Cheese
  • Quick and Easy Enchilada Sauce Recipe
  • Chicken Enchilada Casserole Verde
  • One-Pot Meatless Enchilada Stew
Green enchilada sauce on a spoon, ready for cooking

If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.

Green Enchilada Sauce Recipe
Print

Homemade Green Enchilada Sauce Recipe

This easy homemade green enchilada sauce recipe is made with fresh tomatillos, spices and a mix of chili peppers, so much better than store bought!
Save Recipe Saved!
Course: Main Course
Cuisine: American, Mexican
Keyword: enchilada, Mexican, sauce, tomatillos
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Calories: 83kcal
Author: Mike Hultquist
Servings: 4
Tap or hover to scale
4.96 from 25 votes
Leave a Review

Ingredients

  • 1 pound tomatillos
  • 4 cloves garlic
  • 2 jalapeno peppers
  • 2 poblano peppers
  • 2 serrano peppers
  • 2 tablespoons chopped cilantro
  • ½ tablespoon cumin
  • 1 tablespoon spicy chili powder
  • Salt and pepper to taste
  • 2 cups chicken broth
  • Juice from 1 lime

Instructions

  • Preheat oven to 350 degrees.
  • Peel and rinse the tomatillos. Chop them in half and set them skin sides up onto a lightly oiled baking sheet.
  • Slice all of the peppers in half lengthwise and set them onto the baking sheet. You might need more than one sheet. Also, remove the innards of the poblano before placing them.
  • Add the garlic to the baking sheet and bake for 20-30 minutes, or until the pepper skins are nice and charred. You can also broil them, but don't set them too close to the heat source. Remove from heat and let everything cool a bit.
  • Peel the skins from the peppers, if desired, and add to a food processor with tomatillos. Squeeze the garlic from their skins and into the food processor they go.
  • Add cilantro, cumin, chili powder and salt and pepper. 
  • Process to combine.
  • Add chicken broth and lime juice and process until smooth.
  • Pour the green enchilada sauce into a pan or a pot and simmer for 5-10 minutes or so to let the flavors fully develop.

Video

Notes

As a variation, squeeze in a bit of lime juice for a fresh citrus blast. Use this with your next enchilada recipe, of course, but it has other uses, too. Think soups, stews, and casseroles. I like a good multi-purpose sauce. Enjoy!

Nutrition Information

Calories: 83kcal   Carbohydrates: 14g   Protein: 5g   Fat: 2g   Saturated Fat: 1g   Sodium: 73mg   Potassium: 600mg   Fiber: 4g   Sugar: 7g   Vitamin A: 1059IU   Vitamin C: 72mg   Calcium: 38mg   Iron: 2mg
Green Enchilada Sauce Recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

This recipe was updated on 6/26/18 to include new images and a video because it is such a great recipe! Originally published on 4/23/15.

Reader Interactions

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    Recipe Rating




  1. Vivian Baker says

    March 27, 2023 at 7:22 am

    5 stars
    Mike, if I want to calm it down by eliminating some of the hotter peppers, do I increase the poblana peppers by that same number?

    Reply
    • Mike Hultquist says

      March 27, 2023 at 8:00 am

      Vivian, yes, I would do that for the substance. Enjoy!

      Reply
  2. Toni says

    March 21, 2023 at 9:26 pm

    5 stars
    I am eager to try it out.

    Reply
    • Mike Hultquist says

      March 22, 2023 at 5:37 am

      Enjoy, Toni! So good!

      Reply
  3. Dianne says

    March 17, 2023 at 6:45 am

    5 stars
    I never make anything out of a can because I like my dishes fresh & from scratch. I absolutely love Authentic Mexican food. I saw Mike's recipe for green sauce enchiladas & thought, easy enough so I made it, "GAME CHANGER", wow, the best sauce ever! I highly recommend anyone who loves a good authentic green sauce, try this one!!

    Reply
    • Mike Hultquist says

      March 17, 2023 at 6:50 am

      Outstanding!! So glad you enjoyed it, Dianne! Yay!! Thanks for sharing this.

      Reply
  4. Jessica says

    November 19, 2022 at 3:35 pm

    5 stars
    Great flavor! I Made two batches today with the last of the tomatillo, peppers and cilantro from our garden. Used some homemade chicken broth also. Plan on freezing most of it for when we are looking for something to used in enchiladas this winter.

    Reply
    • Mike Hultquist says

      November 19, 2022 at 4:15 pm

      Glad you enjoyed it, Jessica! Very nice.

      Reply
  5. christina says

    October 12, 2022 at 10:28 am

    For anyone having a hard time finding poblanos, many grocery stores do actually have poblanos but mislabel them "pasilla". I finally figured that out at our local Winco after comparing pictures.

    Reply
  6. Mariann Quinn says

    October 07, 2022 at 8:26 am

    Can this be canned in a water bath?

    Reply
    • Mike H. says

      October 07, 2022 at 9:00 am

      Hey, Mariann, yes, but shoot for a pH of 3.5 or lower for the water bath method. Enjoy!

      Reply
  7. Deb says

    September 23, 2022 at 10:50 am

    Hi! I am getting ready to make this recipe today and was planning on using it on steak enchiladas… What are your thoughts? Most of the leftover Carne Asada steak enchiladas I see are made with red sauce? We all prefer green.

    Reply
    • Mike Hultquist says

      October 03, 2022 at 2:05 am

      Deb, this is GREAT for steak enchiladas. Patty prefers green as well. Perfection!

      Reply
  8. Cara says

    June 25, 2022 at 8:50 pm

    This recipe sounds amazing. I'm definitely going to try it. Will green hatch chili powder change the flavor? I'd like to keep things nice & green. I'm really hoping this will be similar to my favorite green sauce (made in Tucson, AZ). I'm desperate to come up with something close because the family owned company went out of business due to covid. Is this safe to bottle up like so many other shelf brands? Do I need to use vinegar? I just worry that freezing will water it down upon defrosting. I'm looking to use this sauce not only on enchildas or in/on tamales, but also on tacos. What are your thoughts on my ridiculously long reply? Can't wait to 'mess around' this week. Finally, using the exact peppers in the recipe, what do you think the heat level compares to? Say, like Korean fire noodles, or hot Buffalo chicken wings. I need some comparison. I love heat, so I need to know if I should add a habanero.

    Reply
    • Mike Hultquist says

      June 26, 2022 at 7:11 am

      Thanks, Cara. You can use chili powder for this, but test your ratios to get a consistency you like. If you want to bottle it, check the acidity, and yes, you probably need to add vinegar. Shoot for a pH of 3.5 or lower for the water bath method. For me, it's not very hot, but flavorful.

      Reply
  9. Stephanie says

    July 15, 2021 at 8:48 pm

    5 stars
    This sauce is sooooo good! The only issue I had was after adding the chili powder it turned red, so not a green sauce for me but it did not matter.
    I could not find poblanos so used Anaheim peppers, and I didn't have cumin so I omitted it.
    I will definitely double next time and freeze half!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 17, 2021 at 1:23 pm

      Great to hear, Stephanie! Glad you enjoyed it!

      Reply
  10. Michael G says

    May 14, 2021 at 11:58 pm

    5 stars
    I've made this sauce a BUNCH of times and love it! I usually double the batch and freeze half for quick weeknight enchiladas! As Michael encourages us to do, I like moderating the heat and flavor profile with different chilies and rations. Gracias amigo!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 15, 2021 at 6:34 am

      Thanks, Michael! We love this recipe! SO good.

      Reply
  11. Brittany says

    May 11, 2021 at 6:48 pm

    5 stars
    I didn’t change a thing. Made it for the third time tonight and thought I better comment this time. 🙂 thank you so much for the perfect recipe. A lot of times I double the batch and freeze half. Turns out beautiful every time. Thank you!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 13, 2021 at 6:04 am

      Awesome, Brittany! Glad you enjoy this one!

      Reply
  12. Bernice Vanover says

    May 10, 2021 at 1:16 pm

    I kind of made this I did follow the recipe to a point but I used 1.17 lb of the materials I used one Anaheim pepper too small onions minced garlic about two teaspoons and salt and pepper and cilantro I put it all in a blender and blended it up I did not roast it it comes out brighter and I added lemon juice instead of lime the recipes really good I just don't like roasted salsa

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 10, 2021 at 2:04 pm

      Sounds good, Bernice. A great way to do it.

      Reply
  13. Logan Spradling says

    January 11, 2021 at 9:48 pm

    5 stars
    Phenomenal sauce. If you are someone who forgets things at the grocery store like me, a great alternative to chicken stock or broth is 2 cups of water with about a table spoon of olive oil!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 12, 2021 at 6:46 am

      Thanks, Logan!!

      Reply
  14. Pegi Marecek says

    December 20, 2020 at 12:56 pm

    5 stars
    WOW! This recipe is perfect! Absolutely delish! I'll be making your red enchilada sauce next.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      December 20, 2020 at 1:03 pm

      Awesome, Pegi! Glad you enjoyed it! I hope you like the red enchilada sauce, too.

      Reply
  15. Nancy says

    August 31, 2020 at 1:13 pm

    5 stars
    Made my first batch today. Very tasty! Used jalapeños since that's what I had on hand. Question....do you typically include all the liquid that comes from roasting the tomatillos and tomatoes? (I didn't want mine to be too runny so I reserved almost all of it. Thought I'd use it in a soup. )

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 31, 2020 at 1:51 pm

      Excellent, Nancy! I DO use all of the liquid, but you can omit some if you feel it is too watery. Or you can simmer it to reduce.

      Reply
    • Alka Shah says

      May 20, 2021 at 2:32 pm

      I made this sauce today, but forgot to peel off skin of peppers. I tasted the sauce, it’s has a little bitter after taste.

      Reply
  16. Sarah says

    August 09, 2020 at 11:35 am

    I don’t have serranos. Can I just leave them out? Would chipotle peppers be a good (but different) substitute?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 09, 2020 at 2:23 pm

      You can leave them out, Sarah. Try jalapenos instead. Chipotles would work, but yes, would have a very different flavor.

      Reply
  17. tod says

    July 29, 2020 at 1:17 pm

    5 stars
    UPDATE
    I fell down the "PEPPER NAME" rabbit hole.
    I think your poblanos are my pasillas.
    Found almost as many answers on the web as sites I searched.

    Reply
  18. Tod says

    July 29, 2020 at 12:44 pm

    5 stars
    Hi Mike,
    I came to this recipe from your red enchilada sauce page.
    LOVE THEM BOTH. Two questions if you don't mind.
    I would be interested to read your thoughts.
    Why cut the tomatillos in half?
    and
    Poblanos vs Pasilla vs Anaheim vs plain old green peppers?
    Poblanos are the only ones I never seem to see, Love pasillas, not real familliar with anaheims. I'm thinking green peppers have a very different flavor profile.
    (this is about flavor, not spice).

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 29, 2020 at 12:53 pm

      Hey, Tod. Thanks. Glad you are enjoying the recipes. I cut the tomatillos in half so they cook down faster, but you really don't have to. You can just toss them into the oven and cook them. Would still be good that way. Poblanos, pasillas, Anaheims and green peppers are very different peppers for sure. Poblanos are more traditionally used, as fresh pods. Anaheims can be used as an alternative, but don't have that earthy poblano flavor. Poblanos are just unique. Green peppers will work, but yep, very different flavor, more "green" vegetal, zero heat. They'd work, but the results would be different from poblanos, closer to Anaheim. Pasillas are dried chilaca peppers and would be completely different in a whole different way. You'd need to toast then rehydrate them, then puree them with tomatillos, etc. I think it would be very tasty, but wouldn't have that roasted pepper flavor. I hope this all makes sense! Enjoy!

      Reply
  19. Marilyn says

    June 18, 2020 at 3:50 pm

    4 stars
    Hi. This looks delish & easy to make, I have jalapeño & Serrano peppers but no poblano. What can I use in place of poblano.

    Thank you,

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 18, 2020 at 5:45 pm

      Marilyn, poblanos are pretty unique and hard to replace, but you can use some peppers like New Mexican peppers or maybe pasillas. Skip them if you'd like. It's still very good.

      Reply
  20. Dianna Light says

    May 02, 2020 at 11:50 am

    5 stars
    i LOVE this recipe. It takes me about 3 1/2 hours from start to finish when I make chicken enchiladas with this recipe. I would like to grow peppers, prepare, and can this sauce. Does anyone know if I would need to use a pressure canner, or water bath? I appreciate any advice!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 02, 2020 at 12:16 pm

      Great, Dianna! I appreciate it. For canning, if you can get the pH to 3.5 or lower (with vinegar or citrus), you can use a water bath method. If it is higher, a pressure canner should be used. Good luck!

      Reply
  21. Deanna says

    April 30, 2020 at 7:54 pm

    5 stars
    Made it tonight for enchiladas tomorrow. I did cut back to 1 large jalapeño for my spice level but next time I will use 2. The sauce is delicious! Thanks for a great recipe. It is a keeper.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 01, 2020 at 12:10 am

      Excellent! Thanks, Deanna! I hope you enjoy the enchiladas!

      Reply
  22. Donna M Williams says

    March 29, 2020 at 7:48 am

    why are the carbs so high?

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 29, 2020 at 1:37 pm

      Donna, the carbs are calculated for the entire recipe, but I updated it to 4 servings. FYI. Most of the carbs are in the tomatillos.

      Reply
  23. Eve Reisner says

    March 16, 2020 at 6:07 am

    5 stars
    Tonight was the third time I’ve used this recipe. So so Good!!! Love it!!! Not difficult at all, I put it over chicken enchiladas .... turned out great. This one is a keeper. Thank you

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 17, 2020 at 7:05 am

      Thanks, Eve! I agree, so easy! And super tasty. Glad you love it.

      Reply
  24. Samantha says

    March 01, 2020 at 9:09 am

    Hi there! In reading through the prep, (I am most likely being obtuse) It says to heat oven to 350, but further down it says to broil for 20-30 minutes. Are you saying broil just as a way of describing the cooking process, or do I need to heat to low broil? Could you clarify this please? SO looking forward to making this but don't want to mess it up! Thanks!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      March 01, 2020 at 3:37 pm

      Hi, Samantha. I edited the recipe card to make things more clear. You can just bake them, or broil if you have a broil setting, but be careful not to place them too close to the heat source. If broiling, check them half way through, as they can char up more quickly. Let me know how it turns out for you.

      Reply
  25. Hughes says

    January 05, 2019 at 5:06 pm

    5 stars
    Made this sauce and loved it, and I will be making it again and adjusting the sauce.
    Love it.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      January 06, 2019 at 12:35 am

      Excellent!!!

      Reply
  26. Catherine says

    October 17, 2018 at 10:17 pm

    5 stars
    I'm wondering if we remove skins from the tomatillos?

    Looks like a great recipe, especially for someone overrun with end-of-season tomatillos, jalapenos and ancho/poblanos! Was wondering what the jalapeno to do with them! Well, enchiladas here we come!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      October 18, 2018 at 8:46 am

      Thanks, Catherine. I do not remove the skins.

      Reply
  27. Brett says

    August 19, 2018 at 12:23 pm

    Great enchilada sauce! I had several jalapenos, pablanos and mirasols in the garden, so I decided to try this enchilada sauce. I made it and now I'm hooked on it! So good. I'll be making many more batches and will can the sauce! Enchiladas are calling out to me!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      August 19, 2018 at 2:10 pm

      That's great, Brett! Thanks!

      Reply
  28. Sam says

    July 20, 2018 at 2:03 pm

    5 stars
    I loved this! I put some on top of the nachos we had for dinner it was amazing! Thanks for sharing!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 20, 2018 at 3:06 pm

      Thanks, Sam! It's definitely a favorite here as well.

      Reply
  29. Gabi says

    July 16, 2018 at 10:44 am

    5 stars
    I would really like to make your wonderful spicy multi-purpose sauce, Mike. Will rush to the grocery and check,if they offer all those different pepper types?! I'm living in Germany, so this might be a challenge to get everything on your ingredient list. But hey, time to get creative;)

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2018 at 12:05 pm

      Sounds GREAT, Gabi. I hope you can find the peppers!

      Reply
  30. Sara says

    July 16, 2018 at 9:40 am

    5 stars
    This looks wonderful! I have never made homemade enchilada sauce, but I feel like that is about to change!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2018 at 9:41 am

      Great news, Sara!

      Reply
  31. Jaclyn Anne says

    July 16, 2018 at 9:27 am

    5 stars
    We love Mexican dishes in our house, and especially enchiladas! Thanks for this easy green enchilada sauce recipe!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2018 at 9:29 am

      You are SUPER welcome, Jaclyn! Thanks!

      Reply
  32. Jessie says

    July 16, 2018 at 9:07 am

    5 stars
    Looks like an enchilada night is calling my name!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2018 at 9:10 am

      Me, too!

      Reply
  33. Dannii says

    July 16, 2018 at 8:47 am

    5 stars
    We make a big batch of enchilada sauce every month and use it for so many different recipes. I am craving some now.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      July 16, 2018 at 8:48 am

      So great, isn't it?

      Reply
  34. Amber Roman says

    June 17, 2018 at 8:47 pm

    5 stars
    Made it the 2nd time in 2 weeks. This is soooo delicious! I used one jalapeno and the poblanos peppers and it came out pretty hot because of the poblanos which aren't usually that spicy I thought. Glad I didn't add serranos also for the kids sake.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 17, 2018 at 10:13 pm

      That's GREAT, Amber! Super happy you enjoyed it.

      Reply
  35. Amy Walz says

    May 09, 2018 at 10:53 am

    I am assuming you roast the Serranos also? And take out the seeds? Does this recipe turn out super spicy because of them?
    Could jalapeños be used instead or would that change the flavor too much?

    Thanks, ~ Amy

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      May 09, 2018 at 10:28 pm

      Amy, the peppers are basically roasted in the oven with the tomatillos. You CAN seed them if you'd like and remove the innards for less heat. The heat is more in the whitish insides, not in the seeds. Yes, you can use jalapenos instead without any real flavor changes, just less heat. I hope this helps!

      Reply
  36. rick says

    March 25, 2018 at 9:39 pm

    I want to use it to cover my Echiladas and bake in the oven....this won`t affect the salsa ...or will it?

    REPLY: Rick, you can use this sauce for enchiladas. Maybe save some to finish them after they come out of the oven. Let me know how it turns out. -- Mike from Chili Pepper Madness.

    Reply
  37. Ally says

    July 03, 2017 at 8:56 pm

    So it's my finances bday and he wants green salsa enchiladas. I'm gonna recreate this recipe hopefully it comes out good and tasty for tonight. I'll let you know how it comes out!

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 26, 2018 at 4:32 pm

      Awesome, yes! Please let me know!

      Reply
  38. Terri says

    June 17, 2017 at 8:06 pm

    Whew! Nice and hot! I was surprised there was no onion but I resisted the urge to add it. My sauce seems a bit redder, maybe due to the hot Mexican chili powder I used. Can't wait to taste the chicken enchiladas I'm making with it this evening.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 26, 2018 at 4:32 pm

      Sounds perfect, Terri!

      Reply
  39. Allie says

    April 09, 2017 at 4:15 pm

    Do you still need to simmer the sauce? I noticed other recipes call for raw ingredients and then simmering.

    REPLY: Allie, you can simmer if you'd like, though everything is roasted, so it will be fine to serve after you process it. -- Mike from Chili Pepper Madness.

    Reply
  40. Joel says

    January 12, 2017 at 4:18 pm

    I like the looks of this recipe and will make it today. Question for you: does it freeze well? It's more than I need for what I'm preparing tonight but it would be handy if it did freeze. Thank you! I'll post again when I've sampled it later on.

    REPLY: Joel, yes, this will freeze just fine for you. Best! -- Mike from Chili Pepper Madness.

    Reply
  41. Ariana says

    November 20, 2016 at 2:26 am

    Hi! About how much sauce does this make?? I'm planning on making some wet burritos with the sauce and I wanted to make sure I had enough sauce.

    REPLY: Ariana, this will make you close to 4 cups. -- Mike from Chili Pepper Madness.

    Reply
  42. Nagi@RecipeTinEats says

    April 24, 2015 at 11:13 pm

    Oooh! I've been meaning to make green enchilada sauce for AGES! Perfect prompt, thank you! 🙂

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      June 26, 2018 at 4:33 pm

      Thanks so much, Nagi! I love this stuff!

      Reply

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