Green Enchilada Sauce bursts with flavor and comes together with tomatillos, onion, peppers, garlic, spices, broth, and olive oil.
author’s note
Homemade Enchilada Sauce That Beats the Can Every Time!
I used to grab store-bought enchilada sauce every time I made enchiladas because it felt easier. But once I roasted up fresh tomatillos and blended my own sauce for the first time, I couldn’t believe how much better it was. The flavor is deeper, brighter, and fresher than anything from a can.
Now, I still keep Old El Paso Enchilada Sauce around for quick meals (like my Green Chile Chicken Enchilada Soup), but when I want something special, this homemade version is my go-to. My family can always tell the difference!
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Tomatillos | Choose firm ones with tight husks; rinse off the sticky residue |
| Jalapeños | For less spice, remove ribs & seeds; for more heat, leave them in or swap for serranos |
| Onion & Garlic | Yellow or white onions both work; shallots in a pinch. Use fresh garlic for best flavor—avoid jarred garlic |
| Cumin | Don’t skip! This spice makes the green enchilada sauce shine |
| Cilantro | If you’re not a fan, leave it out and add a squeeze of lime juice |
| Broth | Chicken broth for richness, or veggie broth for vegetarian |
How To Make Green Enchilada Sauce
- Roast: Add tomatillos, peppers, onion, and garlic to a sheet pan. Roast until caramelized and slightly charred.
- Blend: Add roasted veggies to a blender with broth, spices, and cilantro. Blend.
- Taste & Adjust: Add salt, lime juice, or a splash more broth until it’s just right for you.
Variations
Customize Green Enchilada Sauce Ingredients
- Heat: Remove jalapeño seeds and ribs for mild flavor, or keep them in for extra spice.
- No cilantro: Skip it and add 1–2 tablespoons lime juice instead.
- Thickness: For a thinner sauce, add more liquid. It will thicken as it sits.
- Citrusy twist: Squeeze in fresh lime juice for a bright kick.
Storage
- Fridge: Store green enchilada sauce in a sealed container for 5–7 days.
- Freezer: Cool, pour into freezer-safe jars or bags, and freeze up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.
Use This Sauce In:
Green Enchilada Sauce
Equipment
- Large sheet pan (15" x 21")
- Blender high-powered
Ingredients
- 1 pound small, ripe tomatillos about 10 small tomatillos, see note 1
- 2 cups poblano pepper 2 peppers, see note 2
- 2 jalapeños see note 3
- 1 small yellow onion see note 4
- 4 cloves garlic leave peels on
- 3 tablespoons olive oil
- Salt and pepper
- 1/2 cup coarsely chopped cilantro
- 1/2 teaspoon ground cumin
- 1 cup vegetable stock or broth or water
- 1 lime optional
Instructions
- Place a rack in the center of the oven. Preheat to 400°F. Line an extra-large sheet pan with parchment paper. Add prepared tomatillos, poblanos, jalapeños, onion, and garlic to the pan. Add olive oil and salt/pepper to preference (I add 1 teaspoon salt and 1/4 teaspoon pepper). Toss until everything is well coated, then spread in an even layer so veggies don’t overlap.
- Roast for 15 minutes, toss veggies, space again, and roast for another 10–15 minutes or until veggies are caramelized and soft. Tomatillos should be breaking down. This can take longer if there isn’t enough room on the sheet pan!
- Peel the skins from the garlic and discard skins. Add whole garlic cloves and the rest of the ingredients from the sheet pan (including any oil left behind) to a high-powered blender (process in batches if needed). Add cilantro and cumin. Blend until completely smooth, about 1–2 minutes. Add vegetable stock/broth and blend until sauce is smooth. If desired, add 1–2 tablespoons lime juice, gradually and to taste.
- Taste and adjust sauce, adding more salt, pepper, or cumin until flavors sing. If you want a thinner sauce, add additional vegetable stock, 1–2 tablespoons at a time, or until the desired consistency is reached.
Recipe Notes
Note 3: Remove the jalapeño ribs and seeds. Chop into 1/2-inch pieces to get about 1 cup, which is what you need. If you like milder flavors, you can reduce this quantity slightly, but keep in mind that tomatillos sweeter, and jalapeños balance the flavors. If you love heat, leave in some of the ribs and/or seeds for more spice! Note 4: Peel and discard the onion skin. Coarsely chop into 1/2-inch pieces to get about 1 cup. Storage: Store in an airtight container for 5–7 days. This sauce freezes really well: Let sauce cool completely at room temperature, then transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge or warm on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Green Enchilada Sauce FAQs
Red sauces taste earthy, while green sauces are fresh and bright. The main difference is the chiles: red sauce uses red chiles or chili powder, and green sauce uses green chiles.
There’s no easy way to substitute one for the other—salsa and enchilada sauce are different foods with distinct flavors.
Many think green sauce isn’t spicy because tomatillos are slightly sweet, but jalapeños add heat. This enchilada sauce can be mild or spicy, depending on the peppers!
