Homemade Green Enchilada Sauce with Roasted Tomatillos
Get your enchiladas ready with this homemade green enchilada sauce recipe made with fresh tomatillos, jalapenos, serranos and poblano peppers, from scratch in your own kitchen.
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.
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.
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!
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!
How to Make Green Enchilada Sauce – The Recipe / Method
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.
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.
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 and add the peppers to a food processor with the tomatillos. Squeeze the garlic from their skins and into the food processor they go.
Toss in the cilantro, cumin, chili powder and salt and pepper. Process everything to combine the mixture.
Next, pour in the chicken broth and process the whole thing until nice and smooth.
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!
Recipe Variations and Tips
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!
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
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.
Homemade Green Enchilada Sauce with Roasted Tomatillos - Recipe
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
Nutrition
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.
44 comments
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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,
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.
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!
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!
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.
Excellent! Thanks, Deanna! I hope you enjoy the enchiladas!
why are the carbs so high?
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.
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
Thanks, Eve! I agree, so easy! And super tasty. Glad you love it.
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!
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.
Made this sauce and loved it, and I will be making it again and adjusting the sauce.
Love it.
Excellent!!!
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!
Thanks, Catherine. I do not remove the skins.
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!
That’s great, Brett! Thanks!
I loved this! I put some on top of the nachos we had for dinner it was amazing! Thanks for sharing!
Thanks, Sam! It’s definitely a favorite here as well.
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;)
Sounds GREAT, Gabi. I hope you can find the peppers!
This looks wonderful! I have never made homemade enchilada sauce, but I feel like that is about to change!
Great news, Sara!
We love Mexican dishes in our house, and especially enchiladas! Thanks for this easy green enchilada sauce recipe!
You are SUPER welcome, Jaclyn! Thanks!
Looks like an enchilada night is calling my name!
Me, too!
We make a big batch of enchilada sauce every month and use it for so many different recipes. I am craving some now.
So great, isn’t it?
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.
That’s GREAT, Amber! Super happy you enjoyed it.
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
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!
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.
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!
Awesome, yes! Please let me know!
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.
Sounds perfect, Terri!
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.
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.
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.
Oooh! I’ve been meaning to make green enchilada sauce for AGES! Perfect prompt, thank you! 🙂
Thanks so much, Nagi! I love this stuff!