Homemade Green Enchilada Sauce Recipe

Roasting tomatillos and peppers yields a vibrant, flavorful homemade green enchilada sauce—ideal for chicken or vegetable enchiladas, chilaquiles verdes, or casseroles. Add an avocado for a creamy version. This recipe is gluten-free, vegan when made with vegetable broth, and ready in about 20 minutes.

Homemade sauce takes a little extra time but the freshness is worth it—roasted tomatillos and charred green chiles give a depth of flavor you won’t get from jarred sauces. I usually make a double batch so there’s enough for multiple meals or to freeze for later.

This green enchilada sauce was developed to make Chilaquiles Verdes that rival the popular red version. After experimenting to balance bright tang, herbiness, and mild heat, this recipe delivers a bold, fresh green sauce that’s versatile, healthy, and easy to prepare.

Ingredients

• Tomatillos – about 1 pound, husked and rinsed. Tomatillos are the base of salsa verde and give this sauce its bright, tangy flavor.
• Anaheim peppers – 4 peppers. Mild and slightly sweet; poblanos are a good substitute, or use hatch chiles when available. If you prefer convenience, an 8-ounce can of diced green chiles can replace the roasted peppers.
• Jalapeño pepper – 1 jalapeño for heat; omit for a milder sauce.
• Red onion – ½ red onion, quartered. Any onion will work, but red adds a nice flavor and color.
• Fresh cilantro – ¼ cup, packed.
• Lime juice – 2 tablespoons, freshly squeezed for the best brightness.
• Garlic cloves – 2 cloves, chopped.
• Ground cumin – 1 teaspoon.
• Salt – 1 teaspoon, adjust to taste.
• Vegetable broth – ½ cup (or water or chicken broth). Use vegetable broth to keep the sauce vegan; water will work in a pinch but may require extra seasoning.

Instructions

1. Broil the tomatillos, peppers, and onion:
   • Preheat the oven broiler on high and line a baking sheet with foil.
   • Husk and rinse the tomatillos, then place them on the sheet with the whole Anaheim peppers, jalapeño, and the quartered red onion.
   • Position the sheet 6–8 inches from the broiler and broil for 5 minutes.
   • Flip the vegetables and broil another 5 minutes until well charred.
   • Transfer the tomatillos and onion to a blender.
2. Steam and peel the peppers:
   • Cover the roasted peppers loosely with foil and let them steam for 5 minutes.
   • Peel off the blistered skins and discard seeds if you want less heat, then roughly chop the peppers.
3. Blend the sauce:
   • Add the chopped roasted peppers to the blender along with the tomatillos and onion.
   • Add cilantro, lime juice, garlic, cumin, salt, and vegetable broth.
   • Blend until completely smooth. Taste and adjust salt or lime as needed.
4. Store: Transfer to a clean jar and refrigerate until ready to use.

Frequently asked questions

• How much sauce does this make? About 3 cups (24 ounces), which is enough for roughly 16 enchiladas (two 8-enchilada pans).
• Is this gluten-free? Yes. Most broths are naturally gluten-free, but always check labels if you have a sensitivity.
• Is this vegan? Yes, if you use vegetable broth or water.
• Green enchilada sauce vs. salsa verde: Salsa verde is typically raw and thicker, made from blended tomatillos and chiles with no added liquid. Enchilada sauce includes broth or water and is cooked into dishes like enchiladas or casseroles.
• Green vs. red enchilada sauce: Red sauce is made from tomatoes and dried red chili powder; green sauce relies on tomatillos and roasted green chiles for its tangy, bright flavor.
• Which is spicier? Heat depends on the chiles used. This green sauce is moderately spicy with the jalapeño included; omit seeds or the jalapeño to reduce heat.

Tips and tricks

• If Anaheim or poblano peppers aren’t available or you prefer to skip roasting, substitute an 8-ounce can of diced green chiles. The flavor will be milder with canned chiles.
• For a mild sauce, remove the jalapeño or discard its seeds. You can replace it with an extra Anaheim or a roasted green bell pepper.
• To double or triple the batch, simply multiply ingredient amounts—this sauce freezes well.
• For a creamy variation, blend in one ripe avocado until smooth for a luscious, rich green enchilada sauce.

Storage instructions

• Refrigerator: Keeps up to 7 days in an airtight container.
• Freezer: Freeze up to 3 months. Leave at least 1 inch of headspace in glass jars to allow for expansion, or use freezer-safe bags with excess air removed.

How to make chicken enchiladas with green sauce

These enchiladas come together quickly and make a great weeknight meal.

1. Preheat the oven to 350°F and spread a thin layer of sauce in the bottom of a 9″ x 13″ baking dish.
2. Pour 1/2 cup of sauce onto a plate and dip each tortilla to coat the bottom side.
3. Spoon a thin layer of sauce on the top side of the tortilla, add 1/4 cup cooked shredded chicken and a sprinkle of shredded pepper jack or Monterey Jack cheese.
4. Roll the tortilla and place seam-side down in the baking dish; repeat to make eight enchiladas.
5. Spoon a light layer of sauce over the top and sprinkle with cheese.
6. Bake for about 20 minutes until heated through and the cheese is melted.

How to make slow cooker chicken enchilada soup

A simple slow-cooker meal you can prep in minutes.

1. Place 2 pounds boneless, skinless chicken breasts in the slow cooker.
2. Add 1 cup diced onion, 4 cups chicken broth, and 2 cups green enchilada sauce.
3. Cook on low for 8 hours or high for 4 hours.
4. Shred the chicken with two forks in the cooker and stir. Serve topped with cheese, diced avocado, cilantro, and tortilla strips.

What else can you make with the sauce?

• Veggie enchiladas filled with mushrooms and squash, using green sauce instead of red.
• Low-carb enchiladas using zucchini strips in place of tortillas, topped with this green sauce.
• Chilaquiles verdes—toss tortilla chips in the sauce and top with eggs, cheese, and fresh garnishes.
• Chicken enchilada casserole with quinoa, shredded chicken, and lots of cheese.
• Chicken enchilada stuffed peppers for a fun, portable take on enchiladas.
• Green chili chorizo queso—combine this sauce with melted cheese and cooked chorizo for a rich dip.

More homemade sauce recipes

Other sauces to try: Creamy avocado salsa, sun-dried tomato pesto, chimichurri, Thai peanut sauce, and green tahini sauce.