green enchilada sauce

Homemade green enchilada sauce is perfect for pouring over cheesy enchiladas. Filled with just a little spice and plenty of cilantro flavor.

Green Enchilada Sauce Recipe

olive oil (extra-virgin)

onion

tsp minced garlic

green bell peppers (chopped)

jalapeños (seeded (or 1 tsp. canned chopped jalapenos))

lb tomatillos (husked and quartered (about 14 tomatillos))

cilantro

chicken broth

tsp kosher salt

tsp pepper

tsp cumin

oregano

sugar

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 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.

This Green Enchilada Sauce recipe is made from roasted green chiles, onions, garlic, and some classic Mexican herbs and spices all in only 20 minutes! It&#x27;s easy to make and great for making enchiladas, chilaquiles and more.

Green Enchilada Sauce

anaheim peppers ((see notes for substitutions))

jalapeno pepper ((optional

onion, (chopped)

cilantro, (packed)

garlic

cumin

coarse kosher salt

olive oil

vegetable broth ((or chicken broth))

lime juice

Roast the peppers: Line a large baking sheet with aluminum foil and place anaheim peppers and jalapeno (if using) on top.

Set your oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 10 minutes, flipping halfway through, until the skin is blackened and blistered.

Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.

Pull and rub off as much of the loose skin on the peppers as possible. It doesn&#x27;t have to be perfect, just as much as you can.

Discard the stems. Make a vertical slit down the middle of the peppers with a knife and remove the seeds and veins. (You can leave them in if you prefer your sauce extra spicy.)

Blend: Add the roasted peppers, onion, cilantro, garlic, cumin, salt, oregano and a splash of the vegetable broth to a large blender. Blend until completely smooth.

Heat: Heat the olive oil in a small pot over medium-high heat. Add the blended green enchilada sauce and lightly fry for 1 minute, stirring frequently.

Season: Remove from heat and add the remaining vegetable broth and lime juice. Mix together, taste and season with more salt if necessary.

Serve: Serve immediately or store in an airtight jar in the refrigerator for up to a week, or freeze for up to 3 months.

How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!

Roasted Enchilada Sauce

roma tomatoes (sub other medium-sized tomatoes) halved

onion, sliced thin- 1/3 inch thick

hatch chili, or poblano pepper red bell pepper

——-

salt

coriander

chili powder

oregano (or tablespoon fresh)

water (or broth)

apple cider vinegar (or white vinegar)

cilantro-

lb tomatillos, rinsed, halved

jalapeno’s,

hatch chili (or sub another medium-sized

chili

onion, thinly sliced

——–

cilantro (optional)

honey or sugar (or alternative sweetener)

Drizzle oil on the bottom of a sheet pan, coating it well.

Place roasting ingredients tomatoes (or tomatillos) chilies, onion, garlic in a single layer, in a sheet pan, over the oil. Roast in the oven until tender and caramelized, checking at 15 minutes, stirring things if need be, then roast another 10-15 minutes.

Roast until the tomatoes and peppers are collapsing, the onions and garlic are tender enough to blend. Let cool.

Scoop the roasted veggies into a blender. Add 1/2 cup water to the sheet pan and scrape up all those browned bits and pour this into the blender. Add the spices, salt and optional cilantro.

Blend until your desired consistency- this can be really smooth or leave it a little chunky. If you like a looser sauce add a little more water.  Taste for salt and add more to taste.

If making the red enchilada sauce, add a teaspoon of vinegar, or more to taste, to give a little brightness, especially if your tomatoes are very sweet.

If making the green enchilada sauce, I find adding a teaspoon of honey, helps to balance out the tartness of the tomatillos. Add more to taste.  No need to add vinegar here.

Use immediately, or store in the fridge for 4 days.

Or freeze in a mason jar, leaving 1-inch headroom for expansion.

I made both of these sauces today. So delicious!!  I am always amazed how the flavor balances out when the  1 teaspoon of vinegar (red) or 1 teaspoon of honey/syrup (green) is added. Thanks for creating and sharing such great recipes. Most of what I make now is from your site.

I used green cherry tomatoes and it worked great!  I did add some lime juice to add a bit of acidity, and it was delicious.  Love the versatility of this recipe.  My husband said I can make the house smell like this anytime.

Made the red sauce last night, wonderful flavor.  Making a batch of the green tonight, which I'm sure will be just as tasty.  The small batch quantity is perfect for how my garden is ripening.  Do you think green tomatoes can be subbed for the tomatillos?

I had a surplus of tomatoes, so I cooked both this red enchilada sauce and your roasted tomato sauce, which I plan on freezing. Both are amazing! This enchilada sauce has such an incredible depth of flavor. I ended up adding 1/4 of a roasted habanero and did not add the water - I wanted to keep it thick so I had to option to mess with the consistency depending on the dish. I have loved every one of your recipes that I've tried!

HUGE fan of your enchilada sauce recipes.  The 5 minute quick sauce is what I mostly use.  Your enchilada recipes opened a whole new vista for this hidebound New England home cook.  Love, love, love your world view on food, and healthy eating swap outs.  We are by no means vegan or vegetarian, but have cut way back on our meat intake and your recipes are making it possible, even if just gaining some insights or ideas!  Thank you Sylvia!

This is phenomenal. (I made the red version) The roasting really brings out true depth of the veggie flavors &amp; it’s very easy/ quick. 
I use on eggs, zootles, w crostini,… freezes great. Seriously delicious.

I'm making my 3rd or 4th batch of the green enchilda sauce. Last year, I used farmers market and CSA produce, ate one batch fresh, froze the other batch for a mid-winter enchilada casserole. I love it so much that I am making another batch with produce from my garden (and CSA and farmers market). I love how versatile it is - I am using a mix of peppers from my garden. It so fresh and simple and prodcues a bright and complex sauce!

i woke up this morning wondering what I would ever do with all the green tomatoes and hot peppers I salvaged before ripping out my garden for this year. An on-line search brought me to this page/recipe.  Before lunch all my ingredients were roasted, seasoned, pureed and in beautiful jars ready for winter.  I am pretty sure I ate the equivalent of 1 jar with only spoon in hand.  Absolutely one of the best recipes I have ever made.  My winter stash won't last me through next week at this point.  Thank you!

Hi Sylvia,
just made your Enchilada sauces and OMGoodness they are so good and so easy to make. My daughter stopped by and tasted them and she agrees they are delicious. Thank you for these two good and easy recipes.

Made the green version. It is delicious and easy!! Your recipes are life changing❤

https://content.jwplatform.com/videos/EJGuRwbl.mp4

How to make homemade  Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos before blending. Not only does this give great flavor, but it is also all made on one sheet pan! Simple and EASY! Freeze for winter- an easy way to preserve summer’s bounty! Video! 

Roasted Enchilada Sauce 

Creamy Chicken Enchiladas

chicken

(8-ounce) block cream cheese

sour cream

chunky salsa

(8-inch) tortillas* (corn

Monterey Jack cheese (2 cups)

Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.

Place the cream cheese in a small bowl and cover it with a paper towel. Microwave it for 15 second intervals until very soft.

In a large bowl, mix the softened cream cheese, sour cream, and salsa together until smooth. Add the chicken and stir to combine.

Heat the tortillas according to the package instructions.

Pour about half of the enchilada sauce into the bottom of the prepared pan.

Place about 1/2 cup of the chicken mixture down the center of each tortilla. Top each with a heaping tablespoon of the cheese. Tightly roll up each tortilla and place them in the dish, seam side down. Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle the remaining cheese over the top.

Tightly wrap the dish with aluminum foil and bake for 30 to 35 minutes. To brown the tortillas a little, remove the foil during the last 5 minutes of cooking. Top as desired.

This authentic Salsa Verde recipe is tangy, vibrant, and delicious! Made from a base of tomatillos, onion, garlic, cilantro, and jalapeño or serrano peppers

Classic Salsa Verde with Tomatillos

lbs (680 g) tomatillos, husks removed*

white onion,

(120 ml) vegan chicken-flavored broth or vegetable broth

avocado oil

Bring a large pot of water to a boil while you prepare the ingredients. Once the water is boiling, carefully add the tomatillos, onion, and jalapeño to the pot; return to a boil and cook for an additional 3 to 5 minutes, until the tomatillos turn a greenish brown color and are tender.

Carefully drain the vegetables and set the pot aside. Add the tomatillo mixture to a high-speed blender along with the garlic, cilantro, broth, and salt. Blend for 30 to 45 seconds, until a smooth salsa forms.

Return the pot to the stove over medium-high heat and add the avocado oil. Once the oil is warm, pour the sauce back into the pot and bring to a simmer. Once simmering, reduce the heat to medium and simmer for 5 to 10 minutes, until the sauce has thickened to your liking.

Serve as desired; let cool completely before transferring into glass containers. Salsa verde will keep in the fridge for up to 10 days.

This is an awesome easy recipe.  Delicious.  This was the first time I’ve ever use tomatillo at home and what a great discovery! I used this on vegan enchiladas and was a fantastic family hit! Thank you.

A delicious recipe for Green Enchiladas with corn, chicken (or black beans) and flavorful Green Enchilada Sauce. Vegetarian and vegan adaptable!

Green Enchiladas (Enchiladas Verde)

poblano chiles, divided –save half for the Enchilada Sauce

onion, diced

garlic cloves, rough chopped

corn

cups cooked chicken breast

salt and pepper

cheese cheese

x 6-inch corn/flour tortillas, toasted or grilled

tomatillos, husks removed, washed and quartered (leave raw!)

white onion shallots

jalapeno (optional)

water

pepper

—–

cilantro- chopped

Char

all sides of the 3 poblano chilis over a gas burner or roast them in an oven. Once nicely charred, or tender, wrap in foil or paper bag and let steam for 10 minutes until softened. 

Make the filling

In a large skillet, heat 1 tablespoon oil over medium-high heat and add the onion. Stir for 3 to 4 minutes until tender, turn the heat down to medium and add garlic. Saute 2 minutes until fragrant. Add the corn, turn heat to medium-low and continue cooking 5 more minutes. Add diced chicken or black beans and season with salt, pepper and spices, sautéing until warmed through.  Turn heat off.

Remove poblano chilies from the foil and rinse under running water, rubbing the charred skin off with your fingers. Remove seeds and stem. Dice the chilies and add half to the filling, reserving the other half for the Green Enchilada Sauce. Add the cilantro to the filling and set aside.

Make the Green Enchilada Sauce

To a blender, add the remaining roasted poblano, raw tomatillos, onion, garlic, jalapeno, water, coriander, salt, pepper, olive oil, lime juice and sugar.  Yes, the tomatillos are raw here! Blend until smooth. Pour into a medium pot and bring to a simmer over medium heat. Simmer 5-6 minutes. Turn heat off and stir in chopped cilantro. Mix 1/4 cup of this Green sauce to the filling.

Toast the tortillas

over a stovetop gas burner using tongs, or toast in the oven or over a grill, or in a microwave. You just want to warm up them so they become pliable, to prevent breaking while rolling. Wrap in a towel.

Assemble enchiladas

 In a large 9 x 13 greased baking dish, pour just enough Verde sauce to lightly coat the bottom. On a warm tortilla, place 2 -3 tablespoons cheese in a line down the center. Top with a ⅓ cup of filling.  Roll tightly, placing it seam side down in the baking dish right on top of the sauce. Continue assembling the enchiladas until the baking dish is full. You should have 8 enchiladas.

Surround the sides any remaining filling (Or save the filling for quesadillas or tacos!) Smother the tops with the remaining poblano sauce, sprinkle with the remaining cheese.

Bake uncovered for 20-25 minutes, or until warmed through and cheese is melty.

Serve with a dollop of sour cream, fresh cilantro and hot sauce.

Hey! I was just curious if you had any problems with your tortillas falling apart and turning to mush. This was really yummy but I almost feel like the sauce overpowered the rest, I would have made a bit less sauce...was just curious if you had any tips or maybe I did something wrong??  :)

Thanks for sharing!!

These look delicious. Cant wait to try them.

Sylvia thanks for a quick Mexican smoked recipe.

oh my, this is so delicious!  It does take some time but it is well worth it.  I used black beans and am looking forward to trying it with chicken.  The pablanos I got at the local hispanic store did not have much heat but it was good none the less.  The sauce is soooo easy and very bright and flavorful.  I don't know if I did something wrong but the tortillas got kinda mushy and fell apart after they were baked, not that I cared very much since the favors were so good!!   Thanks Sylvia  for another great dinner!  I made a dozen enchiladas and it served six of us with leftovers.

Delicious! I prepared the enchiladas verde for guests. They are coming over for dinner again this week and asked that I make them again!

These enchiladas were delicious.  My enchiladas were not mushy at all, they were the perfect texture, although I did eye-ball the sauce rather than just pouring all of it on the enchiladas.  The Verde sauce could not have been easier to make and so delicious.  I did add 1/2 jalapeno to the blender - I will be using this recipe for other dishes.  The recipe doesn't say how much garlic to use in the chicken mix, so I only added one clove since there were 2 in the Verde sauce.  My prep time was much longer than 45 minutes - it took a long time to remove the skin from the peppers and I wonder if it is better to use a paper bag versus foil to steam them -- either way - these were terrific.  Now here is the bonus, for me:  I followed the filling recipe as written.  I made certain I had 1-lb of chicken breast which I poached and shredded.  While assembling, I used a 1/3 cup measuring cup to fill the tortillas.  I had so much filling left over, I surrounded the sides of the pan with some left over filling and still have at least 2-1/2 cups of filling to use.  This is not a bad thing - because I'm using it to make an "Enchilada Verde" Soup.  I'll use what I have left of the Verde sauce along with the chicken/corn filing, chicken broth, carrots, etc.  Why this happened, I do not know, but I love the fact that I'm getting two delicious meals out of one great recipe.

Delicious! I roasted the tomatillos along with the plobano and jalapeño peppers. I subbed broth for water. Will definitely make this again!

Thank you for great recipe!

I would use less onion in the sauce next time, add a jalapeño because these were kind of bland without the hot sauce addition.

Delicious recipe! It is missing the amount of garlic in the filling part of the recipe but I guessed and threw 3 cloves in and it was fantastic. Thank you for the amazing recipe!

I would not make this recipe again. I thought the flavor was good, but my enjoyment was overshadowed by the time and effort required to prepare it, and the mushy corn tortillas. I do not recommend attempting this during the work week or if hosting without attempting it first when you aren't on a schedule and do not feel too closely tied to the integrity of the presentation. I love the recipes on this site and have made many successfully, but this one was too labor intensive and messy to justify an end result that fell well short of spectacular.

I made it this afternoon for dinner and it was delicious! I substituted the queso fresco for feta and instead of fresh tomatillos I used a tomatillo salsa as they are difficult to find in UK. I made them with beans instead of meat. It was so zingy and flavoursome, felt like a wholesome meal so well balanced with a bit all you need:  some carbs, protein and lots of goodness from the veg. Thanks for yet another easy, healthy and super yummy recipe!

This recipe would be good if they recommended toasting the tortillas before covering in the sauce. The end result was tasty except the tortillas were completely soggy and gross.

I made a few substitutions but this recipe has been one of the best Enchiladas I have ever made or eaten! Cons-It takes a lot of time making &amp; it takes a lot of time cleaning up afterwards….but the recipe was so good that it was worth it! 
Substitutions:
1-Roasted Hatch Green Chilies x-hot (I love hot, spicy food) for the Poblano’s.
2-I only used 1/2 of the Cilantro &amp; Garlic.
3-I seasoned the cooked, diced chicken with salt &amp; pepper then coated it in NM red Asado powder before sautéing for 2 minutes in olive oil &amp; mixing it with the onion/garlic mixture.
4) I used Trader Joe’s frozen sweet white corn.

we loved it! it is time consuming but the taste of the green sauce was amazing. And it is true it was a bit soggy on the bottom but my crew didnt mind. i think one can play with placement for that, that is what we doing tonight. Second time in a week. Recommend.

What a great meal to start the year with. I made it a day before to serve after our snowshoeing outing. All the people loved it! Happy New Year! I plan to test many recipes from here in 2024. Thank you for such great inspiration!

https://content.jwplatform.com/videos/xGzMLhYV.mp4

Watch how to make flavorful Green Enchiladas (Enchiladas Verde recipe) with chicken, corn and Green Enchilada Sauce. 

Enchiladas Verde Video

Homemade Green Enchilada Sauce is a quick and simple 8-ingredient recipe that you can use on many of your Mexican-inspired recipes. You&#x27;ll love the homemade taste!1 recipe = 1 (28 oz) can of store-bought green enchilada sauce

avocado oil ((or olive oil))

onion ((chopped))

green chiles ((diced

salt salt

jalapeno pepper ((add to increase heat level))

Heat oil in a skillet over medium-high heat. Saute onion until soft. Add garlic and cook for 1 minute.

Reduce heat to medium. Add green chiles, broth, cumin, oregano, salt, pepper, and optional jalapeno.

Simmer, uncovered, for 15 minutes until the liquid is reduced by about 25%, about 3 cups in volume.

Use an immersion blender to blend ingredients to your desired consistency. If you don&#39;t have an immersion blender, transfer to a regular blender and pulse until the desired consistency is reached. Adjust seasoning to taste.

If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1616602396/be9qrtpgnkvupoxsykfd.mp4

Best GREEN ENCHILADA SAUCE RECIPE! A quick and easy 8-ingredient sauce recipe that you can use on your Mexican-inspired recipes. Making your own homemade green enchilada sauce is a great substitution for the store-bought canned sauce you buy. Homemade tasty! This recipe is low carb, keto, vegan, dairy-free, Whole30, gluten-free, and has no added sugar. #greenenchiladas #enchiladasauce #lowcarb #keto #vegan #whole30 #dairyfree #glutenfree #sugar free

This green enchilada sauce is so easy to make with three simple ingredients! It will take your enchiladas to the next level. Recipe yields about 2 1/3 cups.

Easy Green Enchilada Sauce

cilantro leaves (some tender stems are ok)

sour cream, heavy cream

In a blender, combine the salsa verde and cilantro. Blend until smooth. 

Transfer the mixture to a large skillet and bring it to a simmer over medium heat. Continue simmering, stirring often, for about 5 to 7 minutes, until the mixture is reduced by about one-third.

If you’re using sour cream, temper it by mixing about equal parts warm salsa with the sour cream, then stir it into the sauce. ( Or, if you&#8217;re using heavy cream or crème fraîche, you can stir it directly into the warm sauce). Use the enchilada sauce immediately, or let it cool to room temperature then refrigerate for up to 5 days, or freeze for up to 3 months.

Your enchiladas look so festive with both green and red in the same pan. Great idea. I love green enchilada sauce...I'll check it out soon! Happy Holidays!

Absolutely FANTASTIC recipe! Just like the enchiladas verdes from my hometown of San Antonio, Texas. We have two boys--a 4 year old and a 2 year old--who are picky eaters, but this was a TOTAL hit with them! We paired this sauce with your Veggie Black Bean Enchiladas recipe and topped them with pepitas before baking. Before serving, we garnished with cilantro and drizzled them with a touch of sour cream. What a hit! Thank you Cookie &amp; Kate for another masterpiece. We found your blog at the beginning of the pandemic, bought your cookbook, and have tried so many of your recipes, all of which we adore. Thank you so much for sharing your talent to those of us who are novices in the kitchen!

Just made this tonight and I can confirm it's terrific! I used full fat Greek yogurt and the results were great.

I used it with the sweet potato and poblano recipe from Love Real Food, and I liked it even better than the original sauce. You get a lovely bite from the tomatillos.

Word of caution that my jar of salsa was 1.75 cups only (I compensated with a jar of NM chiles and water) - you may need 2 jars for 3 cups of salsa.

Thank you for this!
(Love Mr.Bayless)
I enjoy all your recipes. This one was a simple yet Yummy sauce. I'll be making this for my green enchiladas from now on!

Great recipe! I used Rick Bayless’ jarred roasted tomatillo salsa and heavy whipping cream with a couple tablespoons cream cheese for the tang. Worked great with our roasted zucchini enchilada casserole!

https://content.jwplatform.com/videos/7DO3SYby.mp4

Watch how to make easy green enchilada sauce in this short recipe video. It’s so easy to make with three simple ingredients!

Top 8 green enchilada sauce recipes from across the web

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Green Enchilada Sauce Recipe

Easy Green Enchilada Sauce

Top 8 green enchilada sauce recipes from across the web

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Green Enchilada Sauce Recipe

Green Enchilada Sauce

Roasted Enchilada Sauce

Creamy Chicken Enchiladas

Classic Salsa Verde with Tomatillos

Green Enchiladas (Enchiladas Verde)

Green Enchilada Sauce Recipe

Easy Green Enchilada Sauce

The most viewed green enchilada sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine