Quick and easy Homemade Green Enchilada Sauce made with tomatillos, peppers, onion, and cilantro that is packed with flavor and freezes well too.
Easy Homemade Red Enchilada Sauce, One Pan Chicken Enchilada Casserole and Easy Shredded Meat and Corn Enchilada Bake are some great enchilada recipes to start with.
Easy Green Enchilada Sauce Recipe
- Tomatillos: these are a fun vegetable that might not be known to you. They come in a papery husk and are smooth and limey green on the inside. When buying them look for tomatillos that have a crispy tan husk on the outside and feel firm to the touch. The tomatillo size doesn’t matter a lot (they can mature even at small sizes), but be sure it doesn’t have any obvious blemishes or soft spots where it’s starting to go bad.
- Anaheim peppers: these mild to lightly spicy peppers are easy to find and easy to work with. I’d say if they have any heat it’s normally just above bell peppers and definitely less than a jalapeno.
- Cilantro: this fresh herbs gives it that classic Mexican flavor that we all love.
- Other herbs and spices: onion, garlic, jalapenos, and salt. These simple additions add a robustness to the sauce and give it a lot of flavor.
How to Make Green Enchilada Sauce
- Blend: Throw all of your ingredients in the blender or food processor and let the appliance do the chopping! You'll use white onion, peppers, tomatillo, spices, and some chicken broth.
- Cook: Add everything you blended up to a large stock pot or dutch oven and simmer until it thickens.
- Use: Use this for your favorite enchilada sauce, as a salsa verde for dipping chips into, or mix it with equal parts sour cream for an easy dip.
How long does enchilada sauce last?
Keep leftovers in a sealed container in the fridge for up to a week or in the freezer for up to 3 months. When tomatillos, peppers, onion and garlic are in season, late in the summer, I always make large batches to freeze for later in the winter.
How do I pick the best tomatillos?
When buying tomatillos pick ones that have crispy tan husks and no blemishes.
What makes this sauce green?
This enchilada sauce is green because it has a base of tomatillos, Anaheim peppers, and cilantro. Those three things all blended up make this recipe very green.
Red enchilada sauce has a red chili base which gives it its color.
Video of how to make green enchilada sauce:
Can I freeze enchilada sauce?
Yes! It freezes wonderfully and that's my preferred method of preserving it when I make large batches in the summer. If you aren't making a large batch, consider simply doubling the recipe and saving half for later. I'm a big fan of cooking once and eating twice.
To freeze, simple let the mixture cool and store it in a freezer safe container. Mark the lid and freeze for up to 3 months. Thaw in the fridge overnight before using.
Ways to use homemade green enchilada sauce:
- Easy Shredded Meat and Corn Enchilada Bake
- Easy Chicken Enchiladas
- Cilantro Rice and Bean Bake (vegetarian enchilada casserole)
- You can also make your own enchilada filling with recipes like Instant Pot Chipotle Chicken Taco Meat or Easy Crispy Instant Pot Pork Taco Recipe and just roll them up and cover them with enchilada sauce and cheese.
- I also like to use green enchilada sauce as part of my homemade chili, it's full of great flavor and is a nice addition to things like chili, taco soup, and bean dishes. It's nice that it's gluten free!
Easy Homemade Green Enchilada Sauce
- Total Time: 40 minutes
- Yield: 4 cups 1x
Quick and easy green enchilada sauce made with tomatillos, peppers, onion, and cilantro that is packed with flavor and freezes well too.
- 2-3 tablespoons olive oil
- 1 large onion, roughly chopped
- 5-6 cloves garlic
- 2-4 Anaheim peppers, chopped
- 1-2 jalepenos, seeded
- 1 ½ pounds tomatillos, husked and cut in half
- ½ bunch cilantro, coarsely chopped
- 1 ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ teaspoon cumin
- 4 cups chicken or vegetable stock
- Place all of the ingredients in the blender and process until smooth. (If the jar of your blender doesn't fit it all, add all of the ingredients except for the chicken or vegetable stock. Add only enough stock to allow the blender to process everything until smooth. Add the rest of the stock to the pan before cooking)
- Add the blended mixture to a large pot. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer for about 30 minutes. If the sauce is thicker than you like, add a little more chicken or vegetable stock.
- Serve inside burritos or pour it over enchiladas for a smothered styled meal. I also use this as part of my liquid in tortilla soup and chili!
- Freeze any extras for later use or make a double batch to keep some on hand in the freezer.
- If you'd like your enchilada sauce extra smooth, blend it a second time after you cook it to achieve a more velvety texture.
- Poblano peppers can be substituted for Anaheim in this recipe.
- To freeze, simply let the mixture cool and store it in a freezer safe container. Mark the lid and freeze for up to 3 months. Thaw in the fridge overnight before using.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Sauce
- Method: Stovetop
- Cuisine: Mexican
Keywords: homemade enchilada sauce recipe, enchilada sauce recipe, easy enchilada sauce recipe, how to make enchilada sauce
I hope this quick and easy Homemade Green Enchilada Sauce makes your dinner just a little easier and as tasty as ever! Plus it freezes great, so make a double batch and keep some in the freezer for a busy night. Enjoy!
I made this first using the minimum peppers but found the ideal for us was 1.5 jalapeños and 3 Anaheim’s. It tastes just like our favorite canned brand.I used homegrown tomatillos but had to buy the rest. My garden is not in sync with those crops.
thanks a lot for the recipe. i was thinking of trying a green sauce the next time i make enchiladas since the butternut squash recipe i tried called for it but she used canned sauce and i'd rather make my own stuff. as a vegetarian i'm always disappointed when recipes call for broth since we never have any and that's just one more packaged item to buy. finally saw tomatillos at the produce market but i'm still looking for a green enchilada sauce recipe that doesn't require packaged products.
Amazing! I am almost speechless.... My family love Mexican food and we decided to give this a try. I did have to tweak this recipe though. Instead of Anaheim peppers, I used a yellow bell pepper. This is the best green enchilada sauce I have ever had! Well done Melissa!!!
Such a great review! Thank you for taking the time to come back and let me know!
I live in Australia and can only get tinned tomatillos. Would those be okay to use?
Miss my Mexican food. From Cali.
Yessss! They work great. Could you grow your own at all? I do that and stick them in the freezer, that works great too. You might want to be mindful of the liquid you are adding though because they'll have more than a tomatillo that isn't canned, so add less because it might be thinner than you want.
I roasted all the vegetables and threw in blender. Added lime juice and oregano. Only 2 cups chicken stock. No need to boil down if roasting. Very good.
Do the tomatoes and Chile need to be roasted?
You do not have to roast them though it is extra delicious if you do. It's really up to do you if you want to add that extra step!
Hi- I am making this today. Can you please tell me how many cups of tomatillos is 1 1/2 lbs? I do not have a scale. thanks
Around 10 kind of normal sized one, it's ok to have a few more or less!
Hard to find in my small town so taste just as good as store bought always have on hand now
With only 2 reviews I took a chance since it sounded easy. This was really good! Not too spicy with 1 jalapeño. Not too salty like the canned sauces. And it was very quick and easy. Definitely a keeper! Thank you!
Thank you Holly!
Amazing! Never eating canned sauce again!
Yay! I'm so glad you like it as much as we do.
Great flavor, but a word of caution -- start with just 2C chicken stock or less and try it before deciding whether you really want to add the rest. My sauce was wayyyy too runny and 30 minutes was not nearly enough to boil it down. Anyway I think the tomatillos and peppers should be the emphasis of this sauce
Are you able to can this recipe the same as you could tomatoe sauce
I really don't know. But I'm on team, when it doubt, pressure can it. I'm sure you could pressure can it, but I'd have it tested (for free!) at your local extension office to see if it can be hot water bathed. It would be really nice if you could though wouldn't it!
Thank you so much for this recipe! You have turned me into an enchilada sauce snob, lol! I will NOT make enchiladas without this sauce.
LOVE! Have you tried the red enchilada sauce recipe on my site yet 🙂 It's also delicious if you want to change things up!
Thanks Melissa for the nice recipes.
Oh my goodness- this is my weakness. I could drink it! This looks AMAZING!