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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 = 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:
- The flavor! The fresh flavor is unmatched and 100% better than any store-bought variety.
- 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.
- Allergy-friendly. This sauce is gluten-free, dairy-free, and nut-free.
- Freeze away. This recipe is perfect for making extras and saving some for later. It freezes very well for a quick dinner any night of the week!
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
- SAUTE. Cut veggies and set aside. Heat the olive oil over the stove in a large pot or pan. Saute veggies until tender.
- 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.
- 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.
For More Enchilada Recipes:
Green Enchilada Sauce
Vibrant homemade green enchilada sauce has a hint of spice and plenty of fresh cilantro flavor for all your favorite Mexican recipes.
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.
- 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.
Is there anyway to speed up the process using a slow cooker? If so, how much time would you recommend?
Do you add any liquid to the tomatillo mixture in the blender? I don’t see this in the blender blending well without liquid. What indicator should I have it on? Purée?
The water content in the tomatillos/jalapenos/peppers will help them to blend real nicely. And yes, you can use it on puree.
I’ve never seen green tomatillos in our local grocery stores here in Canada. Is there a substitute?
I’ve heard a common substitute for tomatillos is green tomatoes. You can also try to use canned tomatillos.
This was good but when I make it again I will cook all the ingredients together rather than putting the raw ingredients into the food processor and then cooking it together. It was really grainy but tasted amazing. I think cooking the ingredients first would help.
Thanks for your feedback! Glad you enjoyed the flavor. You’ll have to let us know how it turns out if you cook the ingredients first. 🙂
That is why you reprocess it in the blender after it is cooked , too smooth it out !
Curious, if I wanted to make a huge batch, do you know if I could can it…like tomato/spagetti sauce? I would pressure can it of course. I use a lot of green chili sauce…and grow many of my own ingredients, so planting tomatiillos is not something I have done yet, but am willing to give garden space to it.(freezer space is premium retail space around here)
You know, I have never tried canning it. So, I can’t say for sure how long it would last. I do stick it in the freezer, though. Let me know if you try 🙂
Delicious, but i QUESTION the nutrition facts. HOw is it possible that there are 730 calories per servinG of the sauce if most of thE INGREDIENTS are Very low calorie other than thE 2 Tbs of oil? Whats a serving size? I count calories and it seEms way to high fOr just the sauce. Would lovE clarification please. Thank you!
Could I make sauce and can it?
It will last in the fridge for about a week or you can freeze it & when you want to use it, thaw it out & re-heat or use in recipes 🙂
How much is the yeild? I plan to can the sauce in pint jars. Would the processing time be 15 to 20 minutes?
Thank you
Delicious sauce! My four kids and Husband loveddd It!! Im going to make it spicier next time, but still great!
Yay!! Glad they all liked it! Thank you!
Making Colorado chili and Needed some green enchil sauce. This is simmering right now. It is soooooooooo good.thank you for the recipe!!!!
You are so welcome!! Thank you for trying it!