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! Or try my cheese enchiladas recipe.
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!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Product
Souper Cubes - 2 Tbsp, 1/2, 1 and 2 Cup Silicone Freezer Trays With Lids - Meal Prep and Kitchen Storage Solutions.
You will LOVE these cubes. I have been using them for over a year now and I use them for freezing sauces, salsas, soups, stews, and more.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
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.
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.