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    You are here: Home / Recipes / Sauces & Dips

    Green Enchilada Sauce

    BY: Courtney PUBLISHED: May 20, 2022 Leave a Comment UPDATED ON: Aug 26, 2022

    This post may contain affiliate links. Please see my disclosure policy for more information.
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    JUMP TO RECIPE
    green enchilada sauce in a glass mason jar overhead photo with text on it for pinterest.
    green enchilada sauce in a glass mason jar overhead photo with text on it for pinterest.

    This homemade Green Enchilada Sauce is made with roasted tomatillos, chilis, onion, garlic, and spices. It’s the best enchilada sauce for all of your favorite recipes like enchiladas, as a salsa, for chilaquiles, over grilled veggies, or meat.

    overhead photo of green enchilada sauce in a glass mason jar with cilantro, lime, and garlic scattered around.

    It’s so easy to toss them together with your favorite seasonings and if you don’t like them sweet you can easily leave out the maple syrup and add in even more savory spices. You can’t go wrong with our go-to mix of parsley, garlic, salt, and pepper. So good and so super simple.

    homemade green enchilada sauce in a jar on a trivet with lime, jalapenos, cilantro, and garlic scattered around.

    Recipe ingredients and notes:

    a blue plate with chilis, tomatillos, onion, and then measured ingredients below in containers.
    • Tomatillos – you can use canned if you want.
    • Jalapenos – use more if you want a spicy sauce.
    • Poblano peppers – give great flavor to the sauce. You can also use Anaheim peppers if you can find those.
    • Onion – we prefer white onion, but you could also use yellow onion.
    • Garlic 
    • Cumin
    • Mexican oregano – or regular works too.
    • Chicken bouillon or vegetable – can be left out, but adds a lot of flavor.
    • Salt
    • Chicken or vegetable broth
    • Lime juice

    Step-by-step instructions

    For the full ingredient amount and full instructions on how to make green enchilada sauce see the recipe card below.

    Place all of the veggies onto a baking sheet. You can line your baking sheet if needed.

    tomatillos, chilis, onion, garlic, on a sheet pan.

    Roast the veggies.

    roasted tomatillos, chilis, onion, garlic on a sheet pan.

    Blend the veggies in a blender with the dry ingredients. If you’re not using a high-speed blender you may need to remove the skins if the blender cannot blend them.

    roasted tomatillos, chilis, onion, garlic, and spices in a blender.
    pureed green enchilada ingredients in a blender.

    After blending, cook the sauce.

    uncooked green enchilada sauce in a sauce pan.

    Remove pan from the heat and then allow to cool. Also add in the lime juice.

    cooked green enchilada sauce in a sauce pan with a spoon.
    close up of green enchilada sauce in a mason jar.

    Recipe Tips and Alterations:

    • Don’t have the time to roast chili or can’t find them in season? Get canned diced green chiles!
    • If you want more heat you can keep the seeds in with the jalapenos, or you can make it milder by removing them.
    • If your sauce is too thick after cooking and cooling you can use a little bit of water or stock to thin it out.
    • Some prefer to blend their tomatillos, jalapeno, and poblano raw, then cook as directed. Roasting adds more of that deep-roasted flavor.
    • Love this sauce? Make an extra batch and freeze half to use later.

    Storage and reheating tips:

    • Refrigerate: Store any leftover green enchilada sauce in an airtight container in the fridge for up to 10 days.
    • Freeze: Store any green enchilada sauce in a freezer-safe container and freeze for up to 3 months.
    green enchilada sauce in a mason jar with a spoon holding some above the jar.

    How to serve:

    There are so many ways to use this green enchilada sauce in your favorite Mexican dishes. We love it for green enchiladas, but you can also use over meat, fish, veggies, or even rice. Our kids love eating it with chips too!

    Frequently asked questions

    Is green enchilada sauce the same as salsa verde?

    Salsa verde is a raw sauce whereas enchilada sauce is cooked. You also add liquids to enchilada sauce to make it thinner for using in recipes like coating tortillas for enchiladas.

    Is this enchilada sauce spicy?

    It can be. You can use jalapenos or leave them out if you don’t want much heat. If you want it extra spicy you can leave the seeds of the jalapenos in.

    Is this green enchilada sauce vegan?

    It can be made vegan by using vegetable broth or no chicken broth which is a vegan alternative to chicken broth.

    green enchilada sauce in a mason jar with a spoon dipping into it.

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    overhead photo of green enchilada sauce in a glass mason jar with cilantro, lime, and garlic scattered around.
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    5 from 2 votes

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    Green Enchilada Sauce

    This homemade Green Enchilada Sauce is made with roasted tomatillos, chilis, onion, garlic, and spices. Perfect for meat or veggies.
    Prep Time: 15 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 40 minutes mins
    Course: Condiment
    Cuisine: Mexican
    Keyword: enchilada sauce, green enchilada sauce
    Servings: 8 servings
    Calories: 52kcal
    Author: Courtney

    Ingredients

    • 1 1/2 pounds tomatillos peeled and washed
    • 1 jalapeno seeded and stem removed
    • 4 poblano peppers or Anaheim, seeded and stem removed
    • 1 small onion halved
    • 4 cloves garlic
    • 1 bunch cilantro
    • 1 teaspoon cumin
    • 1 teaspoon Mexican oregano
    • 1 teaspoon chicken bouillon
    • 1 teaspoon salt
    • 3 cups chicken broth or vegetable
    • 1 tablespoon lime juice freshly squeezed
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    Instructions

    • Heat the oven to 400°F and line a pan with parchment paper or foil.
    • Place the tomatillos on the pan. Cut the jalapeno and poblanos in half and remove the seeds. (Keep some of the seeds in the jalapeno if you want it extra spicy) Place them cut side down on the pan. Place the onions and garlic on the pan and place in the oven.
    • Bake for 15 minutes, flipping after 8 minutes.
    • Remove and place all the ingredients from the pan in the blender. (Remove the skin from the peppers if your blender cannot blend the skin) Add the cilantro, cumin, oregano, chicken bouillon, salt and broth to the blender and blend till smooth.
    • Pour the sauce into a saute pan and cook over medium heat for 10 minutes, stirring occasionally.
    • Remove from the heat and stir in the lime juice.
    • Use as desired or refrigerate until ready to use.

    Notes

    • Store in an airtight container in the refrigerator for up to 10 days.
    • You can freeze up to 3 months.
    • This recipe makes about 5-6 cups.
    Nutrition
    Serving: 1serving | Calories: 52kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 624mg | Potassium: 383mg | Fiber: 3g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 62mg | Calcium: 24mg | Iron: 1mg

    The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

    nutrition disclaimer

    Did you try this recipe? ⭐ ⭐ ⭐ ⭐ ⭐ Don’t forget to leave a recipe rating! Also, tag us @knowyourproduce on Instagram and hashtag it #knowyourproduce so we can share it!

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    POSTED IN: Recipes Sauces & Dips jalapenos lime onion poblano peppers tomatillo

    About Courtney

    Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

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