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My Homemade Green Enchilada Sauce recipe gets its flavor from charred tomatillos and poblano peppers, with cilantro and lime to brighten it up. It makes about 7 cups, so you can tuck some in the freezer for another meal.
Your enchiladas are only as good as the Green Enchilada Sauce poured on top!
But really, the quality of the enchilada sauce makes or breaks your enchiladas so making homemade green enchilada sauce is the only way to go!
I have gotten so many requests to do a Green Enchilada Sauce recipe since my red enchilada sauce recipe has been such a hit. Did you know that the first ingredients in store-bought enchilada sauce is WATER? Our green enchilada sauce has no water and is packed with flavor from fresh ingredients like tomatillos, peppers and spices. You can include the optional jalapeños when you want a little more heat.
Try more of my Mexican-inspired recipes, like Tamale Pie, Potato Tacos, Beef Birria, Tostadas, Smothered Burritos, and my famous Tres Leches Cake!
How to make Green Enchilada Sauce:
Broil and Peel: Place the husked, rinsed, halved tomatillos, seeded and halved poblanos, and optional seeded and halved jalapeños on a baking sheet. Broil on high for 7 to 10 minutes, until the skins are charred (an extra-large baking sheet can hold them all). Quickly transfer the roasted peppers to a bowl, cover tightly with foil or plastic wrap, and let them rest for 5 minutes so the skins loosen. Peel off and discard the charred pepper skins, then add the peppers and tomatillos to a blender and set aside.
Sauté and Blend: In a medium saucepan, sauté the chopped onion in 2 tablespoons of oil until tender. Stir in the minced garlic, cumin, and oregano for 30 seconds, then add to the blender. Add the cilantro and 1 cup of broth and blend until smooth. Add the remaining broth and blend again until smooth.
Simmer and Store: Transfer the sauce to the saucepan, season with salt and pepper, and simmer uncovered for 15 to 20 minutes. Remove from the heat and stir in the lime juice. Cool completely and store in airtight containers in the refrigerator for up to 4 to 5 days. To freeze, pour cooled sauce into freezer bags, lay flat, and freeze for up to 3 months. Thaw overnight in the refrigerator before using. If you love this easy green enchilada sauce recipe, make sure to try my red enchilada sauce!
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Homemade Green Enchilada Sauce
Equipment
Ingredients
- 1 1/2 pounds fresh tomatillos, husks removed, rinsed, and halved
- 4 poblano chiles, seeded and halved
- 1-2 jalapeño peppers, seeded and halved (optional)
- 3 Tablespoons vegetable or canola oil, divided
- 1 large yellow onion, chopped
- 5-6 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 4 cups vegetable or chicken broth
- 1/2 cup fresh cilantro, coarsely chopped
- 1 lime, juiced
- 1 teaspoon kosher salt, or more to taste
- 1/2 teaspoon black pepper, or more to taste
Instructions
- Roast Peppers: Broil tomatillos, poblanos, and jalapeños, if using, on a baking sheet on high for 7-10 minutes until the skins are charred. An extra-large baking sheet can hold them all.1 ½ pounds fresh tomatillos, 4 poblano chiles, 1-2 jalapeño peppers
- Peel Skins: Remove from the oven and quickly add the roasted peppers to a bowl. Cover tightly with foil or plastic wrap and rest for 5 minutes to let the peppers steam and loosen the charred skins. Peel off and discard the charred outer skins. Add the peppers and tomatillos to a blender and set aside.
- Sauté Onion and Spices: In a medium saucepan, sauté the chopped onion in 2 Tablespoons of oil until tender, then stir in the garlic, cumin, and oregano for 30 seconds. Add to the blender.1 large yellow onion, 5-6 cloves garlic, 1 ½ teaspoons ground cumin, 1 ½ teaspoons dried oregano, 3 Tablespoons vegetable or canola oil
- Blend: Add the cilantro and 1 cup broth to the blender and blend everything until smooth. Add the remaining broth and blend until smooth.½ cup fresh cilantro, 4 cups vegetable or chicken broth
- Simmer: Transfer the mixture to the saucepan. Season with salt and pepper. Simmer uncovered for 15-20 minutes. Remove from the heat and stir in the lime juice.1 teaspoon kosher salt, ½ teaspoon black pepper, 1 lime
- Store in the refrigerator for up to 4-5 days, or freeze for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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