is homemade green sauce for enchiladas could not been more easy! It’s made with fresh, wholesome ingredients and can easily be made ahead of time or frozen for homemade enchiladas or other Mexican-inspired dishes!
The BEST Green Enchilada Sauce
Many of my recipes are inspired by our trips to New Mexico. C’s dad grew up there, so we’ve done quite a few trips over the years. Every time I’m there I get inspiration for new recipes. But I also think it’s important to have some of the staple foods already prepared at home. Recipes like this green enchilada sauce are a must.
I personally like to make this enchilada sauce in the summer when our tomatillos are running wild in the garden. While some people choose to can, I prefer to freeze since we do it pretty quickly anyway. So we often eat enchiladas verdes in the dead of winter, but freshly made in our garden! Last year we also had hatch peppers and jalapenos, so a good part of the sauce was homegrown.
Nothing really beats the taste of home. While you can buy green enchilada sauce at the store, I find the homemade flavor is superior. So if you’re looking to try making it yourself, this is my favorite recipe and I know it will become yours too!
Ingredients in Green Enchilada Sauce
- Hatch green chiles – or Anaheim peppers work well too.
- Tomatillos – be sure to remove the papery skin before grilling.
- White onion – roughly chop, but you don’t need to chop them finely as you’ll be adding them to your blender.
- Garlic cloves– Be sure to peel them.
- Chili Peppers – add according to spice preference. I like 1 or 2 seedless but if you like it spicy, leave the seeds.
- Olive oil – to roast.
- salt + pepper – I have included measurements, but you can add to your taste or sodium preferences.
- ground cumin – You can also add other traditional herbs such as oregano.
- vegetable broth – or chicken broth. Use vegetable broth if you keep the recipe vegan.
- lime juice – Freshly squeezed lime juice is ideal.
You will also need a high speed blender for this recipe.
How to make green enchilada sauce
STEP 1: ROASTED CHILIES, TOMATILLOS + ONION
Place the hatch chiles, tomatillos, and chopped white onion on a baking sheet and drizzle with 2 tablespoons of olive oil. Grill for 15 minutes or until the peppers are lightly toasted and the tomatillos and onion are golden.
STEP 2: PREPARE CHILIES
Remove from oven and place peppers in a large bowl and cover for 15-20 minutes or until cool enough to handle. Remove and discard the stems, skin, and seeds from the peppers and place the remaining chiles directly in the blender.
STEP 3: MIX ALL THE INGREDIENTS
Add roasted tomatillos and onion, garlic cloves, jalapenos, salt, pepper, cumin, broth, and lime juice to your blender. Mix until smooth. Add more broth or water for a thinner sauce.
Easy trades + substitutions
add cilantro – if you love cilantro like I do, I recommend adding a handful to your blender.
turn up the heat – Leave the seeds in your jalapenos if you love spice!
Use canned chilies – Can’t find green chilies? Use store bought instead. You will need about 4 4oz cans and add them directly to the blender with the rest of your ingredients.
How to use your homemade sauce for green enchiladas
on enchiladas – It wouldn’t be enchilada sauce if you couldn’t use it on your enchiladas! I highly recommend these Green Chicken Enchiladas, but this recipe would also taste great in place of the red enchilada sauce on these Black Bean Enchiladas.
in tacos – the perfect sauce to drizzle on your tacos! I highly recommend these Spicy Grilled Shrimp Tacos. Same goes for nachos, burritos, or burrito bowls!
in soup – I love using this green enchilada sauce in my enchilada soup recipe.
in vegetables – Use as a green sauce marinade on roasted vegetables
in protein – use as a protein marinade before baking or grilling.
like a dip – Honestly, this green enchilada sauce is a perfect topping for tortilla chips!
make it red! – Prefer a red enchilada sauce? Try this homemade version.
Fridge: Store your homemade green enchilada sauce in an airtight container in the refrigerator for up to 1 week.
Freezer: Freeze enchilada sauce in airtight containers for up to 3 months. Thaw overnight in the fridge.
More Mexican-Inspired Recipes You’ll Love:
Green Sauce for Enchiladas
This Homemade Green Enchilada Sauce couldn’t be easier! It’s made with fresh, wholesome ingredients and can easily be made ahead of time or frozen for homemade enchiladas or other Mexican-inspired dishes!
- Preparation time: 10 minutes
- Time to cook: 25 minutes
- Total time: 35 minutes
- Produce: 6 cups 1X
- Category: Dip
- Method: Cook
- Kitchen: Mexican
- Diet: vegan
- 2 tablespoons olive oil
- 1 lb hatch green chiles (or anaheim chiles)
- 1 pounds of tomatillos, shells removed
- 1 large white onion, coarsely chopped
- 4 garlic cloves, bare
- 1–2 chili Peppers, sown
- 1 tsp sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1 1/2 cups chicken or vegetable broth
- 1 lime, juice
- Preheat oven to 450 degrees F.
- Place the hatch chiles, tomatillos, and chopped white onion on a baking sheet and drizzle with 2 tablespoons of olive oil.
- Grill for 15 minutes or until the peppers are lightly toasted and the tomatillos and onion are golden.
- Remove from oven and place peppers in a large bowl and cover for 15-20 minutes or until cool enough to handle. Remove and discard the stems, skin, and seeds from the peppers and place the remaining chiles directly in the blender.
- Add roasted tomatillos and onion, garlic cloves, jalapenos, salt, pepper, cumin, broth, and lime juice to your blender. Mix until smooth. Add more broth or water for a thinner sauce.
- Store in the refrigerator for up to 1 week or 3 months in the freezer (see above for detailed storage instructions).
Keywords: green sauce for enchiladas
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