This homemade green enchilada sauce It’s that easy! Made with healthy, fresh ingredients, it’s easy to make ahead of time or freeze 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 father 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 staples already prepared at home. Recipes like this green enchilada sauce are a must.
Personally, I like to make this enchilada sauce in the summer when our tomatillos are going crazy in the garden. While some choose to be able to, I prefer the freeze since we’re through pretty quickly anyway. That’s why we often eat green enchiladas in the middle of winter, but freshly made from our garden! Last year we also had hatched chilies and jalapeños, so a good chunk of the sauce was homegrown.
There really is nothing better than the taste of homemade. Of course you can also buy green enchilada sauce in the store, but I think it tastes better when you make it yourself. So if you want to try making it yourself, this is my favorite recipe and I know it will be yours too!
Ingredients for green enchilada sauce
- Hatch green chillies — or Anaheim peppers work well too.
- tomatillos – Be sure to remove the papery skin before roasting.
- White Onion – Chop coarsely but don’t chop finely as you will be adding these to your blender.
- Garlic cloves– Be sure to peel them.
- jalapeno pepper – Add according to spice preference. I like 1 or 2 seedless, but if you like it spicy leave the seeds.
- olive oil – to fry.
- salt + pepper – I’ve included the measurements, but feel free to add them to your taste or sodium preferences.
- Ground cumin – You can also add other traditional herbs like oregano.
- vegetable broth – or chicken broth. If the recipe stays vegan, use vegetable broth.
- lime juice – Freshly squeezed lime juice is ideal.
You will also need a high power blender for this recipe.
How to make green enchilada sauce
STEP 1: FRY CHILE, TOMATILLOS + ONION
Place crosshatch chilies, tomatillos, and chopped white onions on a baking sheet and drizzle with 2 tablespoons olive oil. Roast for 15 minutes or until the peppers are lightly charred and the tomatoes and onions are browned.
STEP 2: PREPARE CHILE
Remove the peppers from the oven, place in a large bowl and leave, covered, for 15-20 minutes or until cool enough to use. Remove and discard the stems, skins, and seeds from the peppers and add the remaining chiles directly to the blender.
STEP 3: MIX ALL INGREDIENTS
In your blender, add roasted tomatoes and onions, garlic cloves, jalapenos, salt, pepper, cumin, broth, and lime juice. Stir everything until smooth. Add more broth or water for a thinner sauce.
Simple swaps + substitutions
Add coriander – If, like me, you love cilantro, I recommend adding a handful to your blender.
Increase the heat – Leave the seeds in your jalapeños if you love spices!
Use canned chillies – Can’t find green chillies? Use store-bought products instead. You will need about 4 x 4 ounce cans and add these directly to the blender with the remaining ingredients.
How to use your homemade green enchilada sauce
On enchiladas – It wouldn’t be an enchilada sauce if you couldn’t use it on your enchiladas! I highly recommend these green chicken enchiladas, but this recipe would also be great in place of the red enchilada sauce in these black bean enchiladas.
On tacos – the perfect sauce to drizzle over your tacos! I highly recommend these flavorful grilled shrimp tacos. The same goes for nachos, burritos or burrito bowls!
In the soup – I love using this green enchilada sauce in my enchilada soup recipe.
On vegetables – Use as a marinade with green sauce for roasted vegetables
On protein – Use as a marinade for proteins before baking or grilling.
as a dip – Honestly, this green enchilada sauce is a perfect dip for tortilla chips!
make it red! – Do you prefer a red enchilada sauce? Try this homemade version.
Storage Instructions
Refrigerator: 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:
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Green enchilada sauce
This Homemade Green Enchilada Sauce couldn’t be easier! Made with healthy, fresh ingredients, it’s easy to make ahead of time or freeze for homemade enchiladas or other Mexican-inspired dishes!
- Preparation time: 10 mins
- Cooking time: 25 minutes
- Total time: 35 minutes
- Yield: 6 cups 1X
- Category: sauce
- Method: Cook
- Kitchen: Mexican
- Diet: Vegan
- 2 tbsp olive oil
- 1 lb Hatch Green Chilies (or Anaheim Chilies)
- 1 pounds of tomatoes, shells removed
- 1 large white onion, roughly chopped
- 4 Garlic cloves, peeled off
- 1–2 jalapeno pepper, sown
- 1 teaspoon sea-salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground cumin
- 1 1/2 cups chicken or vegetable broth
- 1 Lime, juiced
- Preheat the oven to 450 degrees F.
- Place crosshatch chilies, tomatillos, and chopped white onions on a baking sheet and drizzle with 2 tablespoons olive oil.
- Roast for 15 minutes or until the peppers are lightly charred and the tomatoes and onions are browned.
- Remove the peppers from the oven, place in a large bowl and leave, covered, for 15-20 minutes or until cool enough to use. Remove and discard the stems, skins, and seeds from the peppers and add the remaining chiles directly to the blender.
- In your blender, add roasted tomatoes and onions, garlic cloves, jalapenos, salt, pepper, cumin, broth, and lime juice. Stir everything 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 enchilada sauce
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