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Homemade sauces are always better than store-bought. It’s just a fact!!
This homemade green enchilada sauce is SO GOOD it’s almost drinkable (along with our favorite Red Enchilada Sauce)! Tomatillos pair with fresh cilantro and a few jalapenos to create a flavorful sauce with the perfect hint of spice.
Since many of our go-to enchilada recipes call for green enchilada sauce (like our Green Chili Chicken Enchiladas), we wanted to try a homemade version that we loved. After testing several recipes, we decided this was the winner and tastes most like our store bought favorite sauce (Las Palmas). We were so happy it was still simple, delicious and freezes well (to use later).
For more recipes to try it on, check out our: Creamy Chicken Enchiladas, Green Chili Smothered Burritos, and Enchiladas.
Why we think you’ll love it:
- The flavor! The fresh flavor is unmatched and 100% better than any store-bought variety.
- Allergy-friendly. This sauce is gluten-free, dairy-free, and nut-free.
- On ALL the things. Add extra flavor to Chilaquiles with fresh Tortilla Chips, drizzle on salads, Loaded Nachos, migas, Mexican soups, Mexican casseroles, and of course, Green Chili Enchiladas, Creamy Chicken Enchiladas, and Green Chili Smothered Burritos.
Green Enchilada Sauce Ingredients
- 2 tablespoons olive oil, extra-virgin
- ½ red onion, minced
- 5 teaspoons minced garlic – or 8-10 cloves garlic, see How to Mince Garlic
- 2 green bell peppers, chopped
- 1-2 jalapeños, seeded (or 1 teaspoon canned chopped jalapenos) – For a spicier sauce add in the jalapeños seeds. Remove the seeds and membrane for a milder sauce
- 1½ pound tomatillos, husked and quartered (about 14 tomatillos) – Or one 28-ounce can is about 15 already peeled tomatillos. Drain the liquid, and set aside to use in the recipe. Another option is to buy a can of crushed tomatillos. You will need about 1½ cups.
- ½ bunch cilantro
- 4 cups chicken broth – or chicken stock or vegetable broth
- 1½ teaspoons kosher salt
- ¼ teaspoon pepper
- 2 teaspoons cumin
- 1 tablespoon oregano – preferably Mexican oregano but regular oregano works too
- 2-3 tablespoons sugar
- extra flavor – Include Anaheim peppers, poblano peppers, serrano peppers, hatch chiles, or green chiles.
How to Make Green Enchilada Sauce
- SAUTE. Cut veggies and set aside. Heat 2 tablespoons olive oil over the stove in a large pot or pan. Saute ½ red onion (minced) and 5 teaspoons minced garlic until tender.
- BLEND. Blend 1½ pound tomatillos in a blender. Add 2 chopped green bell peppers, 1-2 chopped jalapeños, and ½ bunch cilantro and blend. Then add in the sautéed onions and garlic and blend everything until smooth.
- SEASON & SIMMER. Pour the tomatillo mixture into a large pot. Add in 4 cups chicken broth, 1½ teaspoons salt, ¼ teaspoon pepper, 2 teaspoons cumin, 1 tablespoon oregano, and 2-3 tablespoons sugar. Simmer over medium-high heat for 30 minutes.
- If there are still clumps, blend again.
Kristyn’s Recipe Tips
- ALL ABOUT THE SPICES! Don’t forget the spices – they are key to a rich, flavorful sauce. We always keep Mexican oregano on hand for this because it’s our favorite, but regular oregano also works too.
- SPICE LEVEL. We like our sauce a little more on the mild side, but add your favorite chiles or peppers to add some heat to your sauce.
Green Enchilada Sauce
Ingredients
- 2 tablespoons olive oil, extra-virgin
- ½ red onion, minced
- 5 teaspoons minced garlic
- 2 green bell peppers, chopped
- 1-2 jalapeños, seeded (or 1 teaspoon canned chopped jalapenos)
- 1½ pound tomatillos, husked and quartered (about 14 tomatillos)
- ½ bunch cilantro
- 4 cups chicken broth
- 1½ teaspoons kosher salt
- ¼ teaspoons pepper
- 2 teaspoons cumin
- 1 tablespoon oregano
- 2-3 tablespoons sugar
Instructions
- Heat olive oil in a large pot or pan and saute onions and garlic until tender.
- While onions are sauteeing, add tomatillos to the blender and blend. Add green peppers, jalapeno peppers, and cilantro to the blender and process until most clumps are out. Add the sauteed onions and garlic and process until mostly smooth.
- Pour the tomatillo mixture into a large pot. Add chicken broth, salt, pepper, cumin, oregano and sugar. Simmer for about 30 minutes.
- At this point, there will still be some clumps, so add this back to your food processor or blender and puree in batches until smooth.
- The sauce can also be simmered in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Pour the green enchilada sauce into airtight containers (mason jars work great) and keep them in the fridge for up to a week, or pour in a freezer-safe container and freeze for up to 3 months.
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This is my go green sauce! We make enchiladas with it but we also eat it as a dip with tortilla chips. Love love it and so easy to make!
I love this!! I will never go back to store-brought! This is amazing! Thanks for the recipe!
You’re welcome!!
This is a perfect appetizer! So rich in flavor and incredibly satisfying. Definitely a must-try!
So happy I found this recipe,s exactly what I needed and so easy to make! Thank you!
76% sodium? Is that right?
I’m wondering if these nutrition facts are for the entire recipe (as opposed to per serving)?
Yes!
You can swap out the chicken broth for low sodium chicken broth to reduce the amount of sodium in the recipe as well.
This recipe was by far the easiest and most delicious version of green sauce I’ve ever tasted! Can’t wait to try again!
Oh yay! I’m so glad to hear that!
I’ve no!t made this yet but would really like to. 2 out of 6 of us cannot have green peppers, can you suggest possible substitutions? I can’t think of any.
Thanks!
Poblano peppers would be a good replacement for green peppers.