This easy green enchilada sauce recipe is tangy and delicious with roasted chilies, tomatillos, and fresh herbs, so much better than store bought!
Easy Green Enchilada Sauce Recipe
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, especially with other staple Mexican ingredients, like the chili peppers, fresh herbs, and all those outstanding seasonings.
It's a lot like a salsa verde, but for enchiladas!
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! So quick and easy!
Green Enchilada Sauce Ingredients
- Tomatillos. We'll roast them for delicious flavor and body.
- Garlic. Also roasted for depth and mellowness.
- 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.
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 away the dry husk 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 roasted green chiles 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.
Simmer the Sauce. Finally, pour the green chili enchilada 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
- Feel free to adjust the ratios of ingredients to your preference, such as doubling the lime juice or cutting back on the fresh herbs.
- Consider other herbs, such as fresh Mexican oregano or parsley, as a flavorful variation.
- For a thinner sauce, add a bit more chicken broth or water to achieve a consistency you prefer.
Adjusting the Heat Factor
Want some extra heat? Add a couple more serrano peppers, or maybe even a habanero or two.
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.
Serving Ideas for Green Enchilada Sauce
Green enchilada sauce is a versatile and flavorful sauce that can be used in a variety of ways to add a burst of flavor to your meals, and not just for making enchiladas. Here are some other serving ideas.
- Enchiladas. Enchiladas are the obvious use for this amazing sauce. Try my Chicken Enchiladas Verde recipe, or these others: Chicken Enchilada Casserole Verde, One-Pot Enchilada Stew.
- Tacos or Taco Bowls. Use green enchilada sauce as a taco sauce to add a tangy and spicy kick to your tacos. Drizzle it over grilled or roasted meats, seafood, or vegetables, and top with your favorite taco toppings. Patty LOVES it on Cochinita Pibil.
- Eggs. Elevate your breakfast game by serving green enchilada sauce over scrambled eggs or as a base for a breakfast skillet, like this huevos rancheros.
- Nachos. Use green enchilada sauce as a topping to change up your favorite nachos recipe. Layer tortilla chips with shredded cheese, black beans, diced tomatoes, and jalapenos, then bake until melted and bubbly. Drizzle with green enchilada sauce and serve with sour cream and guacamole for a crowd-pleasing appetizer or snack. Try this breakfast version of chilaquiles verdes.
- Dressing. Mix green enchilada sauce with Mexican crema, sour cream or yogurt for a creamy, tangy and dressing for salads, bowls, or dip.
- Marinade. Use it as a marinade for meats or vegetables for a few hours or overnight before grilling, roasting, or sautéing for a burst of flavor.
These are just a few ideas for serving green enchilada sauce. It's great with any Mexican food. Get creative and experiment with different dishes to enjoy the delicious flavors of this classic Mexican sauce.
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
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 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 away the dry husk 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 Information
This recipe was updated on 4/28/23 to include new images and a video because it is such a great recipe! Originally published on 4/23/15.
Diane says
I added more lime and a tiny amount of cider vinegar. I had about 4.5 lbs of tomatillos. Only used 2cups chicken broth and all the juice from the tomatillos. Did not use Serrano peppers. I reduced the sauce for about 1/2 hour. Amazing
Mike Hultquist says
Excellent! Glad you enjoyed it, Diane! Sounds great!
Dawn says
This green enchilada sauce is uniquely delicious!!
I only used one seeded jalapeño for heat, because of my little kiddos. My husband even loved it, and he does not like cumin.
I made chicken enchiladas with leftover rotisserie chicken from the store… Super easy week meal!
Mike Hultquist says
Yay! Glad you all enjoyed it, Dawn! I love to hear it. =)
Melanie Howell says
It say peel the peppers and rinse but then says place them skin side down on baking sheet. If we peel them there is no skin is there?
Mike Hultquist says
Melanie, peel away the outer dry husk, then slice and roast them. I will clarify that in the post.
Amanda Bennett says
If I am unable to find poblano peppers, can I leave them out? They aren't easy to find where I live.
Mike Hultquist says
Amanda, yes, you can leave them out, or use other green chilies available to you.
Linda Sterger says
I grow my poblano chilies. They grow well in a large pot or garden bed. They need little care …. Water and sunshine
Crystal says
Great recipe! I subbed a few things due to what i had on hand like canned tomatillos and frozen green chiles and poblanos. A great guideline for tinkering with and the enchiladas were "magnificent" per my oldest son. Thanks so much!
Mike Hultquist says
Excellent! Glad you enjoyed it!
Rachael says
my bf is Mexican. So it's definitely a tough crowd. however, I made chicken enchiladas with this sauce and his sister asked me for the recipe. I was shocked to say the least.
this sauce is wonderful. I make it sometimes with out the broth to have more of a Verde salsa and it's always a hit! thank you for this recipe. you have impressed an authentic Mexican family..
Mike Hultquist says
So great to hear, Rachael! Thanks for sharing this! Very happy they enjoyed it.
Chris says
Wow! So good. Tripled the recipe for an extended family dinner. I had some roasted hatch chiles in the freezer and used those along with a couple jalapeños and poblanos. This was perfect and the whole family loved it.
Marilyn Allen says
I'm so hungry for this food right now and I'm only looking at the recipes! I love how you walk us through the process of making these delicious dishes!
Mike Hultquist says
Thanks so much, Marilyn!
Dave Kirk says
Made this sauce today - OMG!! Incredibly good!! I included some MX oregano and about 3X the amount of cilantro (we love cilantro). I also used two fermented scotch bonnet peppers I still have from what I grew last year. This was instead of jalapeños and Serranos. Definitely a do over!! I plan to freeze some, but not sure if it will last that long!!
Mike Hultquist says
Nice! Glad you loved it! We definitely enjoy this one. I love the addition of the scotch bonnets! Very nice. =)
Michael Noeldner says
I made enough of this enchilada sauce to fill 4 pint jars for canning. I left out the chicken broth until its time to make enchilada's for safety reasons. So far everything turned out great.
Mike Hultquist says
Glad you enjoyed it, Michael!
Bridgette Thacker says
Did you pressure can? If so, how many minutes for the pints?
Costas Giannakenas MD, PhD says
Practically impossible to find tomatillos in Greece. What would be an appropriate substitute? Would "regular" tomatoes like cherry or pomodoro do the trick?
Mike Hultquist says
Costas, you can use green/unripened tomatoes and that would be very close. You can make this with ripe tomatoes (cherry or pomodoro are great), though the flavors will be a bit different. Still delicious, though! Please let me know how it turns out for you. Enjoy!
Chris Gray says
Mike:
I haven't tried this recipe yet but plan to real soon. I did make one by Rick Bayless that sounds similar and I liked it.
How do you think this sauce would work as a marinade for beef jerky?
Would you make any adjustments?
Thnx.
th
ink this s sauce would work as a marinade for beef jerky?
Mike Hultquist says
Enjoy, Chris. Yes, I think this would work very nicely as a jerky marinade. Go for it!
Sherry says
I have been thoroughly enjoying many of your recipes since discovering your site a couple of months ago. I now am addicted to the candied jalapenos which was the first recipe I tried! I have a request, do you have a recipe for sloppy joes? I checked your file and didn't get one but maybe was looking for it incorrectly. Thanks again for sharing your expertise.
Mike Hultquist says
Thanks, Sherry. I actually do have a Sloppy Joes Recipe here: https://www.chilipeppermadness.com/chili-pepper-recipes/sandwiches/homemade-sloppy-joes-madness-style/. Let me know how you like it!
Gail says
Would love to make this sauce with peppers from my deck garden and can it in a water bath for use all winter. How do I know what the Ph number is?
Mike Hultquist says
Gail, sorry, I did not measure the pH of this sauce, but you can add more citrus and/or vinegar to lower the pH. Shoot for 3.5 or lower for home canning.
Vivian Baker says
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?
Mike Hultquist says
Vivian, yes, I would do that for the substance. Enjoy!
Toni says
I am eager to try it out.
Mike Hultquist says
Enjoy, Toni! So good!
Dianne says
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!!
Mike Hultquist says
Outstanding!! So glad you enjoyed it, Dianne! Yay!! Thanks for sharing this.
Jessica says
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.
Mike Hultquist says
Glad you enjoyed it, Jessica! Very nice.
christina says
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.
Mariann Quinn says
Can this be canned in a water bath?
Mike H. says
Hey, Mariann, yes, but shoot for a pH of 3.5 or lower for the water bath method. Enjoy!
Deb says
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.
Mike Hultquist says
Deb, this is GREAT for steak enchiladas. Patty prefers green as well. Perfection!
Cara says
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.
Mike Hultquist says
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.
Stephanie says
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!
Michael Hultquist - Chili Pepper Madness says
Great to hear, Stephanie! Glad you enjoyed it!
Michael G says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Michael! We love this recipe! SO good.
Brittany says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, Brittany! Glad you enjoy this one!
Bernice Vanover says
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
Michael Hultquist - Chili Pepper Madness says
Sounds good, Bernice. A great way to do it.
Logan Spradling says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Logan!!
Pegi Marecek says
WOW! This recipe is perfect! Absolutely delish! I'll be making your red enchilada sauce next.
Michael Hultquist - Chili Pepper Madness says
Awesome, Pegi! Glad you enjoyed it! I hope you like the red enchilada sauce, too.
Nancy says
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. )
Michael Hultquist - Chili Pepper Madness says
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.
Alka Shah says
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.
Sarah says
I don’t have serranos. Can I just leave them out? Would chipotle peppers be a good (but different) substitute?
Michael Hultquist - Chili Pepper Madness says
You can leave them out, Sarah. Try jalapenos instead. Chipotles would work, but yes, would have a very different flavor.
tod says
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.
Tod says
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).
Michael Hultquist - Chili Pepper Madness says
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!
Marilyn says
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,
Michael Hultquist - Chili Pepper Madness says
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.
Dianna Light says
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!
Michael Hultquist - Chili Pepper Madness says
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!
Deanna says
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.
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks, Deanna! I hope you enjoy the enchiladas!
Donna M Williams says
why are the carbs so high?
Michael Hultquist - Chili Pepper Madness says
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.
Eve Reisner says
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
Michael Hultquist - Chili Pepper Madness says
Thanks, Eve! I agree, so easy! And super tasty. Glad you love it.
Samantha says
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!
Michael Hultquist - Chili Pepper Madness says
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.
Hughes says
Made this sauce and loved it, and I will be making it again and adjusting the sauce.
Love it.
Michael Hultquist - Chili Pepper Madness says
Excellent!!!
Catherine says
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!
Michael Hultquist - Chili Pepper Madness says
Thanks, Catherine. I do not remove the skins.
Brett says
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!
Michael Hultquist - Chili Pepper Madness says
That's great, Brett! Thanks!
Sam says
I loved this! I put some on top of the nachos we had for dinner it was amazing! Thanks for sharing!
Michael Hultquist - Chili Pepper Madness says
Thanks, Sam! It's definitely a favorite here as well.
Gabi says
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;)
Michael Hultquist - Chili Pepper Madness says
Sounds GREAT, Gabi. I hope you can find the peppers!
Sara says
This looks wonderful! I have never made homemade enchilada sauce, but I feel like that is about to change!
Michael Hultquist - Chili Pepper Madness says
Great news, Sara!
Jaclyn Anne says
We love Mexican dishes in our house, and especially enchiladas! Thanks for this easy green enchilada sauce recipe!
Michael Hultquist - Chili Pepper Madness says
You are SUPER welcome, Jaclyn! Thanks!
Jessie says
Looks like an enchilada night is calling my name!
Michael Hultquist - Chili Pepper Madness says
Me, too!
Dannii says
We make a big batch of enchilada sauce every month and use it for so many different recipes. I am craving some now.
Michael Hultquist - Chili Pepper Madness says
So great, isn't it?
Amber Roman says
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.
Michael Hultquist - Chili Pepper Madness says
That's GREAT, Amber! Super happy you enjoyed it.
Amy Walz says
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
Michael Hultquist - Chili Pepper Madness says
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!
rick says
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.
Ally says
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!
Michael Hultquist - Chili Pepper Madness says
Awesome, yes! Please let me know!
Terri says
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.
Michael Hultquist - Chili Pepper Madness says
Sounds perfect, Terri!
Allie says
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.
Joel says
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.
Ariana says
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.
Nagi@RecipeTinEats says
Oooh! I've been meaning to make green enchilada sauce for AGES! Perfect prompt, thank you! 🙂
Michael Hultquist - Chili Pepper Madness says
Thanks so much, Nagi! I love this stuff!