This homemade Green Enchilada Sauce is packed with flavor from fresh roasted onions, garlic, tomatillas, poblanos, and jalapeños. With so much flavor and no additives or preservatives, this will quickly become your go-to sauce for all your green enchilada recipes.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Tomatillos: Also known as Mexican husk tomatoes, they are small green tomatoes with a leafy paper-like husk. Not every grocery store carries them, so call ahead to see if they are available.
- Jalapeño peppers: Look for the younger peppers that are smooth and green all over with no striations or blemishes. Stay away from peppers with white lines or flecks, and from red ones, as these are older and hotter.
- Poblano peppers: A poblano pepper is a mild chili pepper. It is hotter than a green pepper but not as hot as a jalapeño. Their heat level is about half the heat of the mildest jalapeño pepper, making them perfect for green enchilada sauce.
- Chicken broth: Preferably low-sodium.
- Fresh cilantro: Every good green enchilada sauce recipe needs a healthy helping of fresh cilantro.
How To Make Green Enchilada Sauce
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Roast the onions and garlic.
- Roast the tomatillos, poblano peppers, and jalapeño peppers.
- Add the roasted vegetables, garlic, peppers, and chicken broth to a food processor. Pulse several times until combined.
- Stir in the cilantro and season with salt and black pepper to taste.
Tips For Success
- To remove the garlic from the bulb, pinch at the stem end; it will pop out. You can prepare it 4 days in advance and store it in an airtight container in the refrigerator.
- For a sauce with less heat, use less jalapeño.
- Peel the poblanos and jalapeños after roasting and letting them cool a bit.
Ways To Use Green Enchilada Sauce
- Green Chile Chicken Enchiladas
- Enchiladas Verdes
- Chicken Enchilada Casserole (replace the traditional red enchilada sauce)
- White Chicken Chili (use a dollop as a garnish)
- Green Chili Chicken Soup
Green Enchilada Sauce
This homemade Green Enchilada Sauce is packed with flavor from fresh roasted onions, garlic, tomatillas, poblanos, and jalapeños.
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Servings: 6 servings
Calories: 69kcal
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic, left on the bulb, most loose paper removed
- 1 medium yellow onion, cut into wedges
- 1 lb tomatillos, husks removed and sliced in half
- 2 jalapeno peppers, sliced in half
- 1 poblano pepper, sliced in half, veins and seeds removed
- 1 ½ teaspoons cumin
- 1 cup low-sodium chicken broth
- ¼ cup chopped fresh cilantro
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat oven to 400 degrees. Cover two large baking sheets with parchment paper.
- Place the garlic bulb on a small piece of aluminum foil, drizzle with olive oil, and fold the sides of the foil up to make a tent. Place the aluminum foil on the baking sheet. Scatter the onion wedges over the rest of the baking sheet in a single layer. Roast the onions and garlic for 40 minutes. Let cool for a few minutes before handling.
- Arrange the tomatillos and peppers, cut side down, on the prepared baking sheet. Brush with olive oil. Roast the tomatillos, poblano peppers, and jalapeño peppers for 10-15 minutes. Check at 10 minutes to see if the tomatillos are soft and ready to go in the food processor.
- Add the roasted onions, garlic, peppers, tomatillos, chicken broth, and cumin to a food processor. To remove the garlic from the bulb, pinch at the stem end; it will pop out. Pulse several times until combined.
- Stir in the cilantro and season with salt and black pepper to taste. Store in a mason jar with a tight-fitting lid in the refrigerator for up to 5 days,
Notes
- Store the sauce in an airtight container or in a mason jar with a tight-fitting lid for up to 5 days.
- To freeze, cool the sauce and place it in a freezer safe bag removing excess air but leaving enough room for expansion.
Nutrition
Calories: 69kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 16mg | Potassium: 330mg | Fiber: 2g | Sugar: 5g | Vitamin A: 262IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Amber
I like my food with a spice and this was delicious. Great enchilada sauce with tons of flavor. This is a must try!
Lisa
Oh, this was so good! I love green enchilada sauce, and homemade tastes so much better. I never realized how simple it was to make from scratch. I can already think of so many dishes I’d want to try this with.
Elizabeth
I love pungent sauces so used the hotter jalapeños for my green enchilada sauce. I loved that this was easy to make and uses all fresh and healthy ingredients. I skipped the cilantro as I’m not a fan, but it was a delicious recipe nonetheless!
Beth Pierce
So glad that you liked it, Elizabeth!
Gust
I made this sauce from scratch and the flavor was incredible. Bright, tangy, and so much fresher than anything from a can!
Carol Cassara
This looks as good as anything I’ve had in a great Mexican restaurant. I’m going to try it very soon…it does look simple enough!
Beth Pierce
Thanks, Carol! Enjoy!
Terri
I used this for my enchiladas (obviously), and it was so good. i’ll never buy enchilada sauce again!
Beth Pierce
I feel the same way, Terri!
Catalina
Tried this recipe today and ended up using it on tacos too. It added the perfect tangy kick to everything!
Beth Pierce
Thanks, Catalina! I am so glad that you enjoyed it.
Amy D
This sauce came out smooth, flavorful, and packed with fresh flavor. It was such a delicious addition to our Mexican-inspired dinner!
Beth Pierce
So happy that you liked it, Amy!
Ben
I made this with a double dose of jalapenos, and was legit. Love this stuff.
Beth Pierce
Thanks, Ben!