Once you try this homemade green enchilada sauce, you'll never go back to the canned version! This easy green enchilada sauce recipe requires just a handful of ingredients and comes together in around 45 minutes. You can even use it to make chilaquiles verdes!
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This enchilada sauce starts with fresh tomatillos, roasted poblano and serrano peppers, garlic, and onion. Fresh cilantro, cumin, oregano, and a squeeze of lime bring it all together.
It's excellent for making green enchiladas or mixing into these Instant Pot tamales. You can also drizzle it over blackened fish tacos for an extra burst of flavor. And if you like making homemade sauces, be sure to try my red enchilada sauce!
Ingredients & Substitutions
- Tomatillos: Tomatillos provide the sauce with its signature tangy flavor. They also give the sauce body and its beautiful green color.
- Poblano Chiles: Poblanos add a mild, earthy pepper flavor with a subtle sweetness. They balance the acidity of the tomatillos without adding much heat. If you can't find poblano peppers, you can substitute Anaheim chiles. Just keep in mind they are slightly spicier. Have extra poblanos? Make my rajas con crema!
- Serrano Peppers: Serranos bring a fresh, bright heat to the sauce. If you prefer a milder enchilada sauce, replace with milder chiles or leave them out entirely.
- Onion: One medium white or yellow onion adds sweetness and savory depth, especially when roasted.
- Garlic: Garlic adds a rich, savory flavor that complements the roasted peppers and tomatillos.
- Herbs: Cilantro adds a fresh, herbaceous flavor that brightens the sauce and balances the roasted vegetables. Mexican oregano brings an earthy, slightly peppery flavor that gives the sauce another layer of seasoning. You can substitute regular oregano if needed.
- Seasoning & Spices: Ground cumin adds warmth and earthiness, while sea salt and white pepper enhance the overall flavor without overpowering the roasted vegetables.
How to Make Green Enchilada Sauce
Step 1: Remove the husk from the tomatillos and rinse off sticky residue. Arrange tomatillos, poblanos, serranos, peeled and halved onion, and peeled garlic on a foil-lined baking sheet and place on the top rack in the oven.
Step 2: Broil on high for about 10 minutes, turning as needed and removing garlic and other vegetables as they become softened and charred.
Step 3: Transfer roasted poblanos to a Ziploc bag and let them steam for 10 minutes. Once cool enough to handle, peel off the skins and remove the stems and seeds.
Step 4: Add the chopped cilantro, roasted tomatillos, onion, garlic, and accumulated roasting liquid to a blender. Add the destemmed serranos and peeled and seeded poblanos. Top with oregano, salt, white pepper, and cumin.
Step 5: Add lime juice and pulse to combine while slowly pouring in the chicken broth. Blend until smooth.
Step 6: Heat the olive oil in a skillet over medium heat. Pour in the blended sauce and simmer for 15 minutes, stirring occasionally. Allow the sauce to cool completely before storing.
Serving Suggestions
Use this green enchilada sauce to make this green enchiladas recipe, which is a great way to use leftover chile verde. You can also use it to make green chicken enchiladas.
This green enchilada sauce recipe is also delicious drizzled over a Mexican breakfast burrito, spooned over Mexican rice bowls, or used as a flavorful sauce for shredded chicken or pork. You can even serve it alongside tortilla chips for dipping!
Recipe FAQs
What is the difference between green enchilada sauce and salsa verde?
Green enchilada sauce and salsa verde share many of the same ingredients, including tomatillos, peppers, and cilantro. However, enchilada sauce is typically cooked and has a thinner, pourable consistency designed for coating enchiladas. Salsa verde is often served as a fresh salsa or condiment.
Can I use canned tomatillos?
Yes! You can use canned tomatillos, although you'll miss some of the smoky, roasted flavor you get from fresh tomatillos. Drain them well and skip broiling them since they're already cooked. Broil the peppers, onion, and garlic as directed to add some char and roasted flavor to the sauce.
Can I make green enchilada sauce without tomatillos?
Yes! You can substitute firm, unripe green tomatoes for tomatillos in this recipe. They have a similar tangy flavor and work well when roasted. You may want to add an extra squeeze of lime juice to make up for the slightly less tart flavor.
Can you freeze green enchilada sauce?
Yes! I like to freeze it in 1-cup portions so I can thaw just what I need for a pan of enchiladas. The sauce may separate a little after thawing, so give it a good stir or a quick blend before using.
Pro Tips
- Tomatillos vary in acidity, so taste the finished sauce and adjust the lime juice if needed.
- Adjust the serranos to suit your personal preference. I added 2 serranos, but will add 4 next time because we like it spicy!
- If using the sauce as a topping rather than for enchiladas, you can simmer it a little longer to achieve a thicker consistency or leave it chunkier.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw frozen sauce overnight in the refrigerator before using.
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Ingredients
Equipment
Method
- Remove the husk from the tomatillos and rinse off the sticky residue. Arrange tomatillos, poblanos, serranos, peeled and halved onion, and peeled garlic on a foil-lined baking sheet and place on the top rack in the oven.
- Broil on high for about 10 minutes, turning as needed and removing vegetables as they become softened and charred.
- Transfer roasted poblanos to a Ziploc bag and let them steam for 10 minutes. Once cool enough to handle, peel off the skins and remove the stems and seeds.
- Add the chopped cilantro, roasted tomatillos, onion, garlic, and accumulated roasting liquid to a blender. Add the destemmed serranos and peeled and seeded poblanos. Top with oregano, salt, white pepper, and cumin.
- Add lime juice and pulse to combine while slowly pouring in the chicken broth. Blend until smooth.
- Heat the olive oil in a skillet over medium heat. Pour in the blended sauce and simmer for 15 minutes, stirring occasionally. Allow the sauce to cool completely before storing.
Nutrition
Video
Notes
- Tomatillos vary in acidity, so taste the finished sauce and adjust the lime juice if needed.
- Adjust the serranos to suit your personal preference. I added 2 serranos, but will add 4 next time because we like it spicy!
- If using the sauce as a topping rather than for enchiladas, you can simmer it a little longer to achieve a thicker consistency or leave it chunkier.
- Store leftover sauce in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Thaw frozen sauce overnight in the refrigerator before using.
Hilda Sterner says
We hope you give this green enchilada sauce recipe a try and let us know what you think!
Hilda Sterner says
We hope you enjoy this homemade green enchilada sauce recipe!