Green Enchilada Sauce Recipe

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Green enchilada sauce brings a bright, tangy, and savory flavor that can transform even the simplest meal. It is a versatile sauce made from green chiles, onion, garlic, and spices that you can use for enchiladas, tacos, casseroles, or as a topping for grilled meats and vegetables.

With just a few basic ingredients, you can prepare a homemade sauce that tastes fresh and adds depth to many dishes.

Green Enchilada Sauce
Green Enchilada Sauce

This sauce doesn’t just belong on enchiladas. It works as a base for soups, a drizzle over eggs, or thinned into a dressing for salads.

Its mild heat and roasted chile flavor make it easy to adapt. You can make it spicier or more mellow as you like.

By making it at home, you control flavor, spice level, and freshness. You’ll also find ways to customize it, swap ingredients, and store it for later.

Why You Will Love Green Enchilada Sauce

A bowl of green enchilada sauce with fresh cilantro, jalapeños, tomatillos, garlic, and lime wedges on a wooden table.

Green enchilada sauce stands out because it balances tangy, earthy, and mildly spicy flavors. Its base of tomatillos and green chiles gives it a brightness that red sauces usually lack.

She first discovered its appeal when making chicken enchiladas at home. The sauce added freshness without overwhelming the other ingredients.

One detail people often ask about is the difference between green enchilada sauce and salsa verde. Both use tomatillos and chiles, but salsa verde is usually blended raw or lightly cooked, while green enchilada sauce is roasted or simmered for a deeper flavor.

A few reasons cooks keep coming back to this sauce include:

  • Customizable heat: remove seeds for mild, keep them in for spice.
  • Versatility: pairs with enchiladas, tacos, casseroles, eggs, or grilled meats.
  • Simple ingredients: tomatillos, peppers, onion, garlic, broth, and spices.
FeatureGreen Enchilada SauceSalsa Verde
Cooking MethodRoasted or simmeredRaw or lightly cooked
FlavorSmoky, tangy, savoryBright, fresh, tangy
Common UseEnchiladas, casseroles, marinadesDips, tacos, topping

The roasted peppers give a smoky depth, while lime and cilantro keep the sauce vibrant and balanced.

How To Make Green Enchilada Sauce

Fresh ingredients and a bowl of green enchilada sauce arranged on a wooden cutting board in a kitchen.

This sauce comes together with fresh vegetables, dried spices, and a few pantry staples. Roasting and blending create a smooth, flavorful base that works well for enchiladas, tacos, or as a cooking sauce for meats and vegetables.

Ingredients

The flavor of green enchilada sauce relies on roasted vegetables and balanced spices. Tomatillos provide a tangy base, while a mix of peppers adds depth.

Common choices include poblano peppers, Anaheim peppers, jalapeños, or serranos, depending on the desired heat. Green chiles can be fresh, canned, or roasted.

See also  Chicken Marsala Sauce

For aromatics, onion and garlic are essential. Herbs and spices such as cilantro, ground cumin, oregano, black pepper, and a pinch of salt round out the flavor.

Vegetable broth or chicken broth helps thin the sauce to a pourable consistency.

A simple ingredient list might look like this:

  • 1 pound tomatillos, husked and rinsed
  • 2 poblano or Anaheim peppers
  • 1–2 jalapeños or serranos
  • ½ medium onion
  • 3 garlic cloves
  • ½ cup cilantro leaves
  • 1 teaspoon ground cumin
  • ½ teaspoon oregano
  • 1–2 cups vegetable broth
  • Salt and black pepper to taste

Instruments

You do not need special equipment for this recipe, but a few tools make it easier. Use a baking sheet for roasting tomatillos and peppers under the broiler.

A blender or food processor helps create a smooth sauce. Use a saucepan to simmer the blended mixture with broth and spices.

A sharp knife and cutting board are necessary for prepping vegetables. Tongs help handle hot roasted peppers safely.

For a smoky flavor, you can use an outdoor grill instead of the oven for roasting. A fine strainer can make the sauce smoother, but many enjoy its natural thickness.

Step-By-Step Instruction

  1. Roast the vegetables. Place tomatillos, peppers, onion, and garlic on a baking sheet. Broil or grill until charred and softened.


  2. Peel and prep. Remove skins from peppers if desired, then roughly chop vegetables.


  3. Blend. Combine roasted vegetables with cilantro, cumin, oregano, salt, and pepper in a blender. Add 1 cup of broth and blend until smooth.


  4. Simmer. Pour sauce into a saucepan, add more broth as needed, and simmer for 10–15 minutes to develop flavor.


  5. Adjust. Taste and add extra salt, pepper, or lime juice if needed.


You can use the sauce immediately or store it in the refrigerator or freezer for later.

Tips & Tricks

Roasting vegetables before blending makes a big difference. Roasting tomatillos, peppers, and garlic gives the sauce a deeper flavor compared to boiling them.

The slight char adds a smoky note that balances the tanginess. When adjusting heat, start mild.

Removing seeds from jalapeños or poblanos keeps the sauce approachable. Leaving some seeds adds extra kick.

Blend in stages to keep the sauce smooth. First, blend the roasted vegetables and spices, then slowly add broth until the texture feels right.

A high-speed blender gives the creamiest results, but a regular blender works with a longer blend time. Seasoning often needs revisiting after simmering.

Flavors mellow once cooked, so adding a squeeze of lime or a pinch of salt at the end brings everything back into balance.

A simple table helps you remember quick adjustments:

GoalAdjustment
More tangAdd extra lime juice or tomatillos
More heatKeep chili seeds or add serranos
Thicker textureSimmer longer to reduce liquid
Softer flavorAdd more broth to dilute spice

Making extra sauce saves time later. Freeze it in small containers or bags so you always have a fresh base ready for enchiladas, tacos, or casseroles.

See also  Strawberry Sauce

Ingredient Substitute

Sometimes a recipe calls for green enchilada sauce, but the pantry does not cooperate. In that case, several simple substitutes can step in without changing the dish too much.

One of the closest options is salsa verde. It usually contains tomatillos, jalapeños, garlic, and cilantro, which makes its flavor very similar.

If you only have canned tomatillos, blend them with chilies, onion, and spices to create a quick sauce. This works well in a pinch.

Taco sauce is another option. Since it is thicker and tomato-based, thin it with a little chicken broth or vegetable stock.

This adjustment makes the texture closer to enchilada sauce and gives the tortillas enough liquid to absorb.

Other sauces can also serve as replacements:

  • Red enchilada sauce – different flavor, but still works in baked dishes.
  • Ranchero sauce – tomato and chili based, good for eggs or enchiladas.
  • Picante sauce – smoother salsa with some heat.

You can make a quick homemade version, too. Roast or sauté green chilies, onion, and garlic, then simmer with broth and spices like cumin and oregano.

Blend until smooth. This method lets you control heat and thickness while staying close to the original flavor.

For vegetarian meals, use vegetable stock instead of chicken broth. This small switch makes the sauce flexible for different diets while keeping its fresh, savory taste.

What To Serve With Green Enchilada Sauce

Green enchilada sauce pairs well with a variety of sides that balance its tangy and mildly spicy flavor. Simple dishes like rice, beans, and fresh vegetables help round out the meal.

A classic choice is Mexican rice or cilantro lime rice. Both add a light, zesty base that complements the richness of enchiladas.

Refried beans or black bean salad provide extra protein and a creamy or hearty texture. Fresh sides also work well.

Guacamole, pico de gallo, or an avocado salad bring a cool contrast to the warm sauce. For something crisp, jicama slaw or sautéed peppers add crunch and freshness.

For a more indulgent option, queso fundido or chiles rellenos make the meal heartier. Elote (grilled corn with cotija cheese and chili powder) adds smoky and tangy flavors that match the sauce’s brightness.

Below is a quick list of popular pairings:

Side DishFlavor/Texture Benefit
Mexican RiceLight, savory, balances spice
Refried BeansCreamy, filling, protein-rich
GuacamoleCool, creamy, refreshing
Pico de GalloFresh, zesty, crisp
EloteSmoky, tangy, slightly sweet
Jicama SlawCrunchy, light, refreshing

Tortilla chips with salsa or mango salsa also make easy additions. They offer a crunchy side that enhances the meal without much effort.

See also  Dill Pickle Soup

How To Store Green Enchilada Sauce

Storing green enchilada sauce the right way keeps its flavor and freshness. After making a batch with roasted tomatillos and green chiles, let the sauce cool before storing.

Refrigerate it in an airtight container. Homemade sauce usually lasts about 4–5 days in the fridge.

For longer storage, freeze it. Pour cooled sauce into freezer-safe bags, flatten them, and stack them for easy use later.

You can also use canning to preserve larger amounts. Cook the sauce, fill sterilized jars, and process them in a water bath canner.

This method keeps sealed jars fresh for several months. Always check reliable canning guidelines for exact times.

A simple chart helps you remember:

Storage MethodApproximate Shelf LifeNotes
Refrigerator4–5 daysUse airtight container
Freezer3–4 monthsFreeze flat for easy storage
Home Canning (sealed)Several months–1 yearFollow tested canning directions

Let the sauce cool before sealing. Label containers with dates and check for any signs of spoilage before using.

This way, you can enjoy each batch at its best.

Nutrition Breakdown

Green enchilada sauce is low in calories and fat. This makes it a lighter option compared to many cream-based sauces.

A single tablespoon provides about 6–12 calories. It contains almost no saturated fat or cholesterol.

Most of the calories come from carbohydrates, though the amount is small. One tablespoon usually has around 1 g of carbs and less than 1 g of sugar.

It also has about 0.2 g of protein. This keeps it a low-calorie addition to meals without adding much bulk.

The sodium content is more noticeable. A tablespoon can contain 140–150 mg of sodium, which is about 6% of the daily recommended limit.

Larger portions, such as a full cup, may reach over 1,000 mg sodium. Pay attention to serving size.

The sauce provides small amounts of vitamins and minerals. For example, it contains vitamin C (about 2 mg per tablespoon) and vitamin K (about 2 mcg).

It also has trace amounts of calcium, iron, and potassium. While not a major source of these nutrients, it still adds small benefits.

Typical Nutrition per 1 Tbsp (16 g):

NutrientAmount
Calories6–12
Fat0.1 g
Carbohydrates1 g
Sugars0.6 g
Protein0.2 g
Sodium145 mg
Vitamin C2 mg
Potassium41 mg
Green Enchilada Sauce

Green Enchilada Sauce

A zesty, tangy Green Enchilada Sauce made with tomatillos, green chilies, garlic, and spices. Perfect for enchiladas, tacos, or as a flavorful Mexican base.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce / Condiment
Cuisine Mexican
Servings 5
Calories 40 kcal

Equipment

  • Saucepan
  • Blender or food processor
  • Knife & cutting board
  • measuring cups/spoons
  • Wooden spoon

Ingredients
  

  • 1 lb tomatillos husked and rinsed
  • 2 –3 fresh green chilies jalapeños or serranos, adjust heat to taste
  • ½ cup onion chopped
  • 3 garlic cloves peeled
  • 1 cup chicken broth or vegetable broth for vegetarian option
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp oregano
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro optional, for garnish

Instructions
 

  • In a saucepan, boil tomatillos, chilies, onion, and garlic until softened (about 10 minutes).
  • Drain and transfer vegetables to a blender.
  • Add broth, cumin, oregano, lime juice, salt, and pepper.
  • Blend until smooth.
  • Heat olive oil in the saucepan, then pour in the blended sauce.
  • Simmer for 8–10 minutes to thicken and deepen flavor.
  • Taste and adjust seasoning as needed.
  • Serve warm over enchiladas, tacos, or use as a cooking base.

Notes

Nutrition Facts (per ¼ cup, approx.):
• Calories: 40
• Protein: 1g
• Carbohydrates: 6g
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 140mg
• Fiber: 2g
• Sugar: 2g
Keyword Green Enchilada Sauce

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Gianna

Hello! I’m Gianna, Authors of recipes you’ll want to make again and again. My aim to assist you in creating fast and simple recipes for any situation. Here, you’ll discover ideas, details, and yummy recipes that have been tried, improved, and come with easy-to-follow steps, pictures, and videos.

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