Green Enchilada Sauce

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This homemade green enchilada sauce recipe is made from scratch with fresh ingredients that are roasted for the best flavor possible! It’s deliciously versatile and freezes well, so feel free to make a double batch!

Nothing beats homemade. And just like my red Enchilada Sauce recipe and other homemade Mexican condiments like Adobo Sauce, homemade Chili Powder, Carne Asada Seasoning and Elote Seasoning, one taste of this homemade green enchilada sauce will more than convince you to leave the canned stuff on the shelf at the store!

This green enchilada sauce is extremely easy to make, it just requires some time to roast the vegetables. But that roasting will pay off big time in flavor. And then it’s just a quick whirl in the blender and it’s ready to use!

Green Enchilada Sauce Ingredients

This homemade green enchilada sauce is made from scratch using fresh ingredients but you have the option of roasting your own peppers or swapping them out for canned diced peppers. Let’s take a look at what you’ll need to make this delicious sauce:

• Tomatillos: While red enchilada sauce uses red tomatoes and red pepper varieties, green enchilada sauce uses green tomatillos and green pepper varieties.
• Anaheim Peppers: Anaheim peppers score very low on the Scoville Heat Scale and are prized for their sweet and mild flavor, making them a go-to choice for green enchilada sauce. Unlike salsa verde, which is generally includes hot green pepper varieties (and is raw/uncooked and chunkier), green enchilada sauce is only mildly spicy. For this recipe you can roast fresh Anaheim peppers, remove the skins and dice them, or you can use canned diced chili peppers which are usually Anaheim peppers. I’ve included instructions below on how to roast them if you choose that route.
• Jalapeno Peppers: Remove the membranes and seeds for less heat. Or if you prefer you can omit them entirely.
• Onion: White onion is the preferred variety in much of Mexican cuisine and has a cleaner, milder flavor than yellow onions.
• Garlic: Oh, the wonders of garlic! I like to use at least 4 generous sized cloves. Roasting it is also a must: it transforms the sharp, pungent bite of garlic into a wonderfully mellow, sweet and nutty flavor that permeates the sauce.
• Cilantro: This contributes fresh and bright, citrusy and mildly peppery undertones to contrast with the other robust and smoky flavor elements.
• Lime Juice: To balance out the flavors with a hint of tanginess.
• Chicken Broth: This provides some of the bulk base while contributing some savory flavor and umami depth. For vegetarians and vegans you can substitute vegetable brought.
• Seasonings: I’m using cumin, oregano (use Mexican oregano if you want to be authentic), onion powder, salt and pepper.
• Olive Oil: Just a small drizzle for roasting the vegetables.

How to Roast Anaheim Peppers

As mentioned above, to make this green enchilada sauce you can either use canned diced chili peppers (which are usually Anaheim peppers) or roast and dice your own. It’s very simple to do:

• Preheat your oven to 400 F / 205 C and line a baking sheet with aluminum foil.
• Place the whole peppers (don’t cut or slice or remove the tops) on the baking sheet and roast them for about 40 minutes or until the peppers have collapsed and the skins are charred. Remove them from the oven and let them cool for a minute.
• Place a bowl over the peppers to create a dome so that they can steam under it. Alternatively place them in a ziplock bag. Let the roasted peppers steam for about 15 minutes, then remove the skins (they should peel off easily. Discard the skins.
• Remove the stems, slice the peppers lengthwise, and remove/discard the membranes and seeds.
• Dice the peppers.

You can roast the peppers well in advance, up to 3 days, and keep the diced peppers in a covered container in the fridge until ready to use. They can also be frozen for up to 3 months.

Green Enchilada Sauce Recipe

Let’s get started!

This sauce is made in just two steps: roast and blend!

Step 1: Roast the Vegetables. If you’re roasting your own Anaheim peppers those will be roasted on a separate tray and need some additional handling after roasting (see above instructions under “How to Roast Anaheim Peppers”). Preheat the oven to 400 F / 205 C and line a baking sheet with aluminum foil. Spread the tomatillos (outer husks removed), jalapenos, peeled onion and unpeeled garlic out onto the baking sheet. Lightly drizzle some olive oil over them. Roast them for 30-40 minutes or until the tomatillos are softened and the vegetables are lightly scorched in places. The Anaheim peppers will need to roast longer. Remove the roasted vegetables and let them sit for a few minutes, then remove and discard the garlic skins. Remove the stems of the jalapenos, slice the peppers lengthwise and discard the membranes and seeds (if you prefer your sauce hotter, leave the membranes).

Step 2: Place the roasted vegetables along with all other ingredients in a blender and blend until mostly smooth. I like a few small chunks to remain for a bit of texture. If you prefer yours completely smooth, blend away. Taste the sauce and add more seasonings as desired. Note: If you don’t have a blender you can use a food processor instead.

Your green enchilada sauce is ready to use immediately but for the best flavor I recommend waiting until the next day to use it so the flavors have time to develop. Let the sauce cool completely, then transfer it to a bowl with a lid and refrigerate overnight.

Help, My Sauce is Too Thin/Too Thick

No worries! If your sauce is too thin, transfer it to a saucepan and simmer uncovered to allow the excess liquid to evaporate until the sauce thickens. If your sauce is too thick, simply add a little more chicken broth.

Storage and Freezing

This green enchilada sauce will keep in the fridge in an airtight container for up to 4 days. It also freezes well for up to 3 months.

How to Use Green Enchilada Sauce

Now for the best part – time to use it! There are a lot of delicious ways to put this versatile sauce to use. Here are a few ideas:

• Enchiladas – use this with your favorite enchiladas recipe. If your recipe calls for red enchilada sauce you can swap it out for green.
• Enchilada Casserole – a twist on classic enchiladas, layer tortillas, meat/beans, cheese, and the green enchilada sauce in a baking dish for a simplified “stacked” enchilada.
• Huevos Rancheros
• Breakfast Burritos
• Tacos, Burritos, Grilled Fish Tacos, Pork Tinga Tacos or Chicken Tostadas
• Dip – Dip corn chips directly in the sauce or mix the sauce with some sour cream or cream cheese for a creamy dip. Drizzle over nachos. Or add some of this sauce to your Queso Fundido.
• Soups & Stews – stir some into your favorite Mexican-style soups for added flavor, for example White Bean Chili, Albondigas Soup, and Creamy Chicken Tortilla Soup.
• Rice & Grain Bowls
• Salad Dressing – Thin it out a little and use as is or stir in some sour cream and/or mayonnaise for a creamy dressing.
• Marinate or Braise – Use as a braising liquid for chicken, pork, or vegetables before roasting or grilling.

Enjoy!