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by Marcie //April 24, 2023 (updated 4/3/24)
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This Homemade Green Enchilada Sauce is fresh, flavorful and better than anything you can buy at the store! It’s so easy to make, you control the level of spiciness, and it’s freezer friendly!
I’ve said it before, and I’ll say it again — homemade always tastes best. This Green Enchilada Sauce recipe is living proof.
You can tell how fresh it tastes just by looking at it, andyou’ll never get that fresh flavor from a can or a jar.
This sauce is the best way to elevate your next batch of green enchiladas, and it works beautifully in this enchilada bake as well!
While my red enchilada sauce has been a family favorite for years, I prefer this tomatillo enchilada sauce for its bright fresh flavor.
Both are amazing options for your next Mexican fiesta! 🙂
Why you’ll love this recipe:
- Homemade green enchilada sauce is bursting with fresh, bright flavor and is guaranteed to elevate your next batch of enchiladas.
- You control the level of spiciness — make it as mild or spicy to suit your tastes.
- It’s easy to make and it may be prepped a few days in advance or even frozen.
- It’s gluten-free, dairy-free and vegan and it can be customized a number of ways.
Recipe ingredients
- Tomatillos. The tomatillos are the star of this green enchilada sauce. If you’re not familiar with them, they are small round fruits that grow in husks on a plant that resembles a tomato plant. They have a bright, acidic flavor that works wonderfully in this enchilada sauce. See my collection of tomatillo recipes for more information and recipe inspiration!
- Onion and garlic. Onion and garlic add a tremendous amount of flavor to the tomatillo enchilada sauce.
- Green chilis. The green chilis add spiciness to the sauce. I’ve used jalapeños in this recipe, but you can also substitute them with serrano, hatch, anaheim or poblano peppers as well. To keep the sauce mild, be sure to remove the seeds from the chilis after roasting. If you like a spicy green enchilada sauce, add additional green chili peppers and include the seeds for maximum heat.
- Water or broth. Water is added to thin the sauce. You can use vegetable stock or chicken stock for added flavor.
- Oil. The vegetables are tossed in a bit of oil before roasting.
- Lime juice. Fresh lime juice is essential for fresh, bright flavor.
- Cilantro. Freshly chopped cilantro is added for extra freshness and flavor, but it can be omitted if you’re not a fan of it.
How to make tomatillo enchilada sauce
The best part about this green enchilada sauce recipe is that it’s extremely easy to make and that you control the ingredients and the level of spiciness.
There are a few steps involved, but they’re simple steps.
I chose to roast the tomatillos because I love the deep, charred flavor that’s developed during the roasting process.
Pro tip: For spicy green enchilada sauce, increase the amount of jalapeños and/or add the seeds to the sauce as well.
See the recipe card below for full instructions.
- Toss the tomatillos, chilies, onion and garlic with olive oil on a rimmed baking sheet until well coated.
- Roast at 400 degrees until charred on all sides, turning as necessary, for about 30 minutes. Remove from heat and allow to cool slightly.
- Remove the skins from the garlic and remove the stems and seeds from the chilies.If you like a spicy green enchilada sauce, go ahead and use those seeds.
- Place the vegetables and all of the juices into a blender or food processor and process until smooth.
- Place the tomatillo mixture, water or stock, and salt to taste in a medium sauce pan.
- Bring to a boil, then reduce the heat to medium low and simmer until the sauce reaches the desired thickness, about 5 minutes. Adjust the seasoning as needed and stir in the chopped cilantro.
FAQs
What is green enchilada sauce made of?
Green enchilada sauce, or verde sauce, primarily consists of tomatillos, green chilies, onions, garlic and lime juice.Sometimes spices such as cumin are included, as well as cilantro.
Green enchilada sauce vs. salsa verde
The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw.
Enchilada sauce also requires liquid (either stock or water), but salsa verde ingredients are simply blended together and eaten as is. This tomatillo salsa is the perfect example of salsa verde.
Is green enchilada sauce hotter than red?
Both types of enchilada sauce can be made mild, medium or spicy. It really depends on the amount and varieties of red or green chilies used, and whether the seeds are included in the sauce.
Making homemade green enchilada sauce or red enchilada sauce is the best way to control the level of heat in your sauce.
How do you make green enchilada sauce thicker?
Use less liquid, or simply reduce it down by cooking it longer on the stove top.
Recipe notes
- Pro tip: For spicy green enchilada sauce, increase the amount of jalapeños and/or add the seeds to the sauce.
- Recipe yields 3 cups of sauce.
- Sauce will keep in an air tight container in the fridge for up to one week or in the freezer for 3 months.
- For low FODMAP green enchilada sauce, omit the white onion and garlic, and use water instead of stock. Add 1/2 cup raw chopped green onions (dark green parts only) to the sauce and blend in the food processor with the tomatillo mixture. Proceed as directed from there!
More Mexican recipes you’ll love!
- Black bean sweet potato enchiladas
- Chicken enchiladas
- Crispy black bean tacos by Plays Well With Butter
- Grilled fish tacos
- Ground beef tacos
- Mexican rice casserole
- Oven baked turkey tacos
- Slow cooker chicken tortilla soup
- Slow cooker pork carnitas
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Homemade Green Enchilada Sauce
Servings: 6 servings
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Additional Time: 0 minutes mins
Total Time: 35 minutes mins
This Homemade Green Enchilada Sauce is fresh, flavorful and better than anything you can buy at the store! It's so easy to make, you control the level of spiciness, and it's freezer friendly!
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Equipment
Ingredients
- 2 tablespoons olive oil
- 1 1/2 lbs. tomatillos husks removed, rinsed, and halved or quartered, depending on size
- 1 large white onion peeled, halved and sliced into 1″ thick half moons
- 2-4 large jalapeño peppers Hatch, Anaheim, serrano and poblano peppers may be substituted
- 3 cloves garlic unpeeled
- 1 1/2 cups water sub with vegetable stock or chicken stock for added flavor
- 1/3 cup freshly chopped cilantro
- juice of 1 lime about 2 tablespoons
- salt and pepper to taste
Instructions
Preheat the oven to 400 degrees. Toss the tomatillos, onion, green chile peppers and garlic with 2 tablespoons olive oil and salt, to taste, on a rimmed baking sheet. Roast in the oven until the vegetables have browned well on all sides, for a total of about 30 minutes.Remove from heat and allow to cool slightly.
2 tablespoons olive oil, 1 1/2 lbs. tomatillos, 1 large white onion, 2-4 large jalapeño peppers, 3 cloves garlic
Remove the skins from the garlic cloves, then remove the stems and seeds from the chiles.If you like a spicy green enchilada sauce, go ahead and use those seeds.
Place the vegetables and all of the juices into a blender or food processor and process until smooth.
Place the tomatillo mixture, water or stock, salt and pepper to taste in a medium sauce pan.Bring to a boil, then reduce the heat to medium low and simmer until the sauce reaches the desired thickness, about 10 minutes.Stir in the chopped cilantro and lime juice, and adjust the seasoning as necessary. Enjoy!
1 1/2 cups water, 1/3 cup freshly chopped cilantro, salt and pepper
Notes
- Pro tip: For spicy green enchilada sauce, increase the amount of jalapeños and/or add the seeds to the sauce.
- Recipe yields 3 cups of sauce.
- Sauce will keep in an air tight container in the fridge for up to one week or in the freezer for 3 months.
- For low FODMAP green enchilada sauce, omit the white onion and garlic, and use water instead of stock. Add 1/2 cup raw chopped green onions (dark green parts only) to the sauce and blend in the food processor with the tomatillo mixture. Proceed as directed from there!
Nutrition
Calories: 105kcal, Carbohydrates: 12g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 22mg, Potassium: 445mg, Fiber: 3g, Sugar: 6g, Vitamin A: 332IU, Vitamin C: 37mg, Calcium: 21mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Course: Condiments/Dressing
Cuisine: Mexican
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!
**This recipe was originally published in April 2019. Step by step photos have been added and the text has been modified to include more recipe information and structured for better readability.
posted in: Cinco de Mayo, Dairy-Free, Fall, Freezer Friendly, Gluten-Free, Keto, Low Carb, Paleo, Recipes, Sauces, Special Diet, Summer, Vegan, Vegetarian // 26 comments
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Karen — Reply
Hi, it’s me again! I made this sauce with the canned tomatillos and it was delicious and super easy. I added a teaspoon of cumin to bring out the smoky flavor since I wasn’t able to roast the tomatillos. I’m excited to make it this summer with fresh tomatillos.-
Marcie — Reply
I’m so glad the canned tomatillos worked for you until you can get your hands on fresh ones! Thank you for your review Karen!
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Karen — Reply
I haven’t made the recipe yet but I’m excited to. Can I use canned tomatillos? I know it’s not ideal but I live in Canada and it’s hard to find fresh ones especially in winter.-
Marcie — Reply
I’ve never used canned but I would have to think that they will work just fine! Maybe just cook or roast the other ingredients then puree it all together!
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Lori — Reply
Do you peel the outer papery ski.n from the tomatillos before roasting? Or just through the whole thing into the food processor after roasting?
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Marcie — Reply
You have to peel off the papery skin first.
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Shellie Dial Owens — Reply
In your comments you mention that lime is essential. But it’s not listed in the actual ingredient list, nor does it say how much to use. Can you let me know if you use lime, and if somehow much?
Thanks!
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Marcie — Reply
Sorry about that — I included it now! It is the juice from one lime (about 2 tablespoons of juice) added to the sauce at the end.
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Jen — Reply
Great flavor. Way too spicy for my taste even with the jalapeño seeds removed. I too, would cut the jalapeños in half. Going out to the garden to pick more tomatillo’s to roast hoping that that addition will cut the spice level a bit. When do you add the lime juice?-
Marcie — Reply
Sorry it was too spicy for you! Jalapenos definitely vary in spice level. A bit of lime juice may be added after cooking just to brighten the flavors. I doesn’t absolutely need it, this is a personal preference.
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Mark Abe — Reply
Fantastic! I loved this enchilada sauce and don’t know if I could ever used canned again!! Easy to make, forgiving, and so much flavor!! I will definitely make it again.-
Marcie — Reply
I truly appreciate your feedback and I’m glad you love the sauce!
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Cindy — Reply
Can you please tell me which chili’s you generally use. I know you gave options but I just need someone to tell me specifically what to use!! I’m lame like that !! Thank you 🤪
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Marcie — Reply
If you like things spicy choose jalapeño or a spicier chili pepper. If you prefer a milder sauce, use poblano peppers!
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Sharon — Reply
Just made the sauce. I used one large jalapeño and deseeded it. It’s SPICY! Delicious, but SPICY. NEXT TIME I’ll cut the jalapeño in half…otherwise, I’ll never buy canned sauce again!
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Marcie — Reply
I’m glad you enjoyed it and luckily the spiciness can be tamed easily! 🙂
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Lamideel — Reply
Do you know if there’s a way to take salsa veree and make it in to enchilada sauce. By mistake I bought a huge #10 can of salsa verde thinking it was enchilada sauce. Would be great if I can convert it in to such. TIA for an recommendations!
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flavorthemoments — Reply
Salsa verde is technically the same thing as green enchilada sauce, but it hasn’t been cooked. I would advise simmering it over the stove top for 5-10 minutes to reduce it down and thicken it a bit, then just bake with your enchiladas. It should be great!
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Nicole @ Foodie Loves Fitness — Reply
Ooh, I love making enchilada sauce! I usually make red sauce but I love the idea of doing a homemade green one. I actually just made veggie enchiladas a couple days ago.. so good!
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flavorthemoments — Reply
Veggie enchiladas sound so good!
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Katherine | Love In My Oven — Reply
I’m loving all of the spicy recipes floating around in preparation for Cinco de Mayo! I’m glad you were able to fit this recipe in for us, Marcie! It’s making me crave tacos – I’d be drizzling this alllll over them!
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flavorthemoments — Reply
Thank you Katherine!
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Letty / Letty’s Kitchen — Reply
Yes! There are so many ways to make tomatillo sauces/salsas. Thank you for linking to my recipe where the tomatillos are boiled instead of roasted.
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flavorthemoments — Reply
You’re welcome Letty!
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Leanne | Crumb Top Baking — Reply
You’re absolutely right! Homemade is best. I need to keep a look out for tomatillos around here and make this sauce. It would be perfect for meal prepping!
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flavorthemoments — Reply
It is a very nice meal prep sauce!
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