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Homemade green enchilada sauce is not only delicious but tastes even better that store bought sauce. It’s the perfect addition to many of our go-to Mexican recipes.

Try pouring it over Creamy Chicken Enchiladas, Green Chili Smothered Burritos, and Enchiladas.

Homemade Green enchilada sauce stored in a jar.

Homemade = Love!

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 homemade red enchilada sauce)!

Enchiladas are a go-to dinner in our house and a top-searched Mexican dinner on our site! And even though I love red Cheese Enchiladas, my favorite kind of enchiladas are recipes that call for the green sauce.

Why we love it:

Tomatillos on cutting board.

Ingredients

  • extra virgin olive oil
  • red onion
  • minced garlic
  • green bell peppers
  • jalapeños fresh or canned chopped jalapenos
  • tomatillos – fresh or from a can. This recipe calls for 1.5 pounds of tomatillos, which equals about 14-15 tomatillos.
  • cilantro
  • chicken broth or vegetable broth
  • kosher salt
  • black pepper
  • cumin
  • oregano
  • sugar

Tomatillo Tips

  • Peel the outer husk off of the tomatillos before cutting into quarters. They can be a little sticky and sometimes dirty inside the outer skin. Rinse after peeling.
  • Cut them into quarters before blending.
  • Canned whole tomatillos. 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.

How to Make Green Enchilada Sauce

  1. SAUTE. Cut veggies and set aside. Heat the olive oil over the stove in a large pot or pan. Saute veggies until tender.
  2. BLEND. Blend tomatillos. Add the green peppers, jalapeños, and cilantro and blend. Then add in the sautéed onions and garlic and blend everything until smooth.
  3. SEASON & SIMMER. Pour the tomatillo mixture into a big pot. Add in the chicken broth, salt, pepper, cumin, oregano and sugar. Simmer over medium-high heat for 30 minutes.
    • If there are still clumps, blend again.

Slow Cooker Directions

Make as directed, but simmer in a slow cooker on LOW for 3-4 hours or on HIGH for 2 hours.

This is a great option if you need to leave the house or need to do other things while the sauce cooks itself.

Recipe Tips

  • Add spice. Use the jalapeños to adjust the level of heat in this sauce. For a spicier sauce add in the jalapeños seeds. Remove the seeds and membrane for a more mild sauce.
  • Vegan. Replace the chicken broth with vegetable broth.
  • Adjust the taste. Include Anaheim peppers, poblano peppers, serrano peppers, hatch chiles, or green chiles.
  • STORE. Pour the green enchilada sauce into airtight containers (mason jars work great) and keep them in the fridge for up to a week.
  • FREEZE. Make a double batch and freeze what you don’t use. Remove from the freezer and thaw overnight in the fridge. Reheat in a pot for making enchiladas.
Homemade green enchilada sauce in jar close up image.

For More Enchilada Recipes:

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5 from 26 votes

Green Enchilada Sauce

By: Lil’ Luna
Vibrant homemade green enchilada sauce has a hint of spice and plenty of fresh cilantro flavor for all your favorite Mexican recipes.
Servings: 4
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour

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)
  • pound tomatillos, husked and quartered (about 14 tomatillos)
  • ½ bunch cilantro
  • 4 cups chicken broth
  • teaspoons kosher salt
  • ¼ teaspoons pepper
  • 2 teaspoons cumin
  • 1 tablespoon oregano
  • 2-3 tablespoons sugar
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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.
  • Pout 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

Add spice. Use the jalapeños to adjust the level of heat in this sauce. For a spicier sauce add in the jalapeños seeds. Remove the seeds and membrane for a more mild sauce.
STORE. Pour the green enchilada sauce into airtight containers (mason jars work great) and keep them in the fridge for up to a week.
FREEZE. Make a double batch and freeze what you don’t use. Remove from the freezer and thaw overnight in the fridge. Reheat in a pot for making enchiladas.

Nutrition

Serving: 4g, Calories: 183kcal, Carbohydrates: 24g, Protein: 4g, Fat: 10g, Saturated Fat: 1g, Sodium: 1740mg, Potassium: 833mg, Fiber: 5g, Sugar: 15g, Vitamin A: 559IU, Vitamin C: 91mg, Calcium: 73mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dressing, Main Course
Cuisine: Mexican
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




41 Comments

  1. Alicia says:

    5 stars
    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!

  2. Toni says:

    5 stars
    I love this!! I will never go back to store-brought! This is amazing! Thanks for the recipe!

    1. Lil'Luna Team says:

      You’re welcome!!

  3. Sha says:

    5 stars
    This is a perfect appetizer! So rich in flavor and incredibly satisfying. Definitely a must-try!

  4. Kara W says:

    5 stars
    So happy I found this recipe,s exactly what I needed and so easy to make! Thank you!

  5. Marsha Moon says:

    76% sodium? Is that right?

    1. Emily Eklund says:

      I’m wondering if these nutrition facts are for the entire recipe (as opposed to per serving)?

      1. Lil'Luna Team says:

        Yes!

    2. Lil'Luna Team says:

      You can swap out the chicken broth for low sodium chicken broth to reduce the amount of sodium in the recipe as well.

  6. Cecille says:

    5 stars
    This recipe was by far the easiest and most delicious version of green sauce I’ve ever tasted! Can’t wait to try again!

    1. Lil'Luna Team says:

      Oh yay! I’m so glad to hear that!

  7. Kris says:

    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!

    1. Nancy says:

      Poblano peppers would be a good replacement for green peppers.