Green Enchilada Sauce
Green enchilada sauce is a zesty and vibrant staple of Mexican cuisine. With its unique blend of tomatillos, poblano peppers, jalapeรฑos, and lime, this sauce is tangy, spicy, and savory. Serve it on top of homemade enchiladas verdes or even as a sauce in tacos, burritos, empanadas, and more!
๐ Why youโll love this recipe
- Simple ingredients: Made from readily available ingredients, green enchilada sauce is a breeze to prepare at home.
- Versatile: While it’s made for enchiladas, this sauce can also be used in a variety of other Mexican and Tex-Mex dishes, adding a zesty kick wherever it goes.
- Customizable heat: The recipe can be tailored to suit your preferred spice levels, making it ideal for the whole family, even little ones!
- Vegan-friendly: There are no animal products necessary for this recipe, meaning more people get to enjoy the delicious flavors!
If you love green enchilada sauce, you should check out our salsa roja, salsa verde, mango habanero salsa, avocado cream sauce, and salsa ranchera.
๐ซ What is green enchilada sauce?
Originally from Mexico, green enchilada sauce is a staple in Mexican and Tex-Mex dishes. It is primarily made from tomatillos, a type of small green tomato encased in a papery husk, which gives the sauce its distinct green color and a slightly tangy flavor.
The addition of poblano and jalapeรฑo peppers provides a spicy heat, while the cilantro, onion, and garlic create a savory depth of flavor. The sauce is typically boiled or roasted to enhance the flavors of the fresh ingredients.
Green enchilada sauce is best served over enchiladas, but it can also be used as a dip for tortilla chips or a condiment for tacos, burritos, empanadas, tamales, and sopes.
๐ฑ Is green enchilada sauce vegan?
Green enchilada sauce is often made with chicken broth or stock, so itโs not always vegan-friendly. The only swap you need to make is water or vegetable broth for chicken broth and youโll be good to go!
๐ Ingredients & substitutions
- Tomatillos: Provide a tangy and slightly acidic flavor to the sauce. If tomatillos are unavailable, you can use green tomatoes or canned tomatillos as a substitute.
- Green chiles: We use poblanos and jalapeรฑos for a balanced spice. Depending on your heat preference, you can adjust the amount or use different types of peppers like serranos.
- Onion & garlic: Both add so much depth of flavor to the sauce. You can also use yellow onions if needed.
- Cilantro: Imparts a fresh, aromatic, herby taste. If you’re not a fan of cilantro, omit it or try parsley as an alternative.
- Lime juice: Adds extra brightness and acidity to the sauce. You can also use lemon juice or vinegar, but the flavor will be slightly off.
- Vegetable broth: To thin the sauce to the right consistency. You can also use water, but vegetable broth or stock adds more flavor.
- Olive oil: To reduce the sauce. Any neutral oil like canola or avocado oil works too.
- Seasonings: Salt, cumin, and Mexican oregano create a hearty, full-bodied sauce. If you don’t have Mexican oregano, regular oregano or marjoram can be used instead.
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
๐ How to make green enchilada sauce
Step 1: Prepare the veggies and pan
Start by removing the husks from your tomatillos and giving them a thorough rinse. Then, heat up your seasoned cast-iron skillet just over medium. Rub your pan with olive oil before heating up if it isn’t already well seasoned.
Step 2a: Pan-roast the veggies
Once hot, place the tomatillos, chiles, and onion in a single layer on the pan. Let them sear for about 3-4 minutes, then flip and continue cooking until each side is charred and the veggies have softened.
Step 2b: Oven-roast the veggies
If you’d prefer to use an oven, you can broil the veggies on high for 10 minutes, flipping them halfway through. Alternatively, you can boil them in a large pot until they become soft. While the veggies are cooking, peel your garlic and roughly chop the cilantro.
Step 2c: Boil the veggies
For a milder flavor, bring the tomatillos, chiles, and onions to a boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes, or until the veggies are soft.
Step 3: Blend the sauce
Once your veggies are ready, stem and deseed the chiles (keep them in for extra heat), then add them to a blender or food processor along with the garlic, cilantro, lime juice, and vegetable broth.
Add some Mexican oregano and cumin, then blend everything together to your preferred consistency. Add more broth if needed to keep the blender moving.
Step 4: Season the sauce
Finally, heat some olive oil in a saucepan, pour in your salsa, and bring it to a low boil. Once boiling, reduce the heat and simmer for 15-20 minutes. After the sauce has been reduced, season it with salt to taste and it’s ready to serve. Happy eating!
If you have questions about this green enchilada sauce recipe, check out our FAQs or leave a comment down below!
๐ซ How to use green enchilada sauce
Once your green enchilada sauce is ready to go, serve it on homemade enchiladas with toppings like vegan queso fresco, cotija cheese, Mexican crema, sour cream, fresh cilantro, and onions.
You can also use it as a filling for empanadas, on top of molotes, mixed with chilaquiles, for pambazos, and more. The use cases are only limited to your imagination!
๐ก๏ธ Storage & reheating
Homemade green enchilada sauce actually stores quite well! Just follow these storage and reheating steps:
- Fridge: The cooled sauce can be stored in an airtight container in the refrigerator for up to a week.
- Freezer: For longer storage, freeze the sauce in an airtight container or a freezer-safe bag for up to 6 months. Ensure you leave room at the top of the container for expansion.
- Reheating: Thaw the frozen sauce overnight in your fridge before reheating it. Warm the sauce in a saucepan over medium heat, stirring occasionally.
- Prep ahead: You can prepare the sauce ahead of time and refrigerate or freeze it, making it a perfect make-ahead option for quick weeknight meals.
โป๏ธ Variations
- Creamy sauce: Add some cream (or vegan cream) for a richer, creamier sauce, similar to our espagueti verde recipe.
- Extra spicy: Leave more seeds in the chiles or add serranos for an extra kick!
- Herb-loaded: Increase the amount of cilantro for a more aromatic, herby taste.
- Sweet and spicy: Add a bit of agave syrup for a sweet contrast to the heat.
- Tomatoes: Replace the tomatillos with green tomatoes for a different flavor.
๐งโ๐ณ Top tips
- Use fresh tomatillos: Opt for tomatillos with the entire husk covering them. The fruit underneath should be firm, but not too hard.
- Cook the vegetables: Roasting or boiling the vegetables helps them blend smoothly and intensifies their flavors.
- Adjust the heat: Remember, the heat comes from the seeds and veins of the peppers, so adjust them accordingly.
- Balance the flavors: The lime juice and tomatillos add acidity, which can be balanced out with a little sugar if needed. And don’t skimp on the salt to bring out the flavors of the vegetables.
- Season the salsa: Make sure you season (cook down) the green enchilada sauce. This creates a thicker sauce and deepens the overall flavor.
- Adjust the consistency: Add broth to thin the sauce if it’s too thick after blending.
๐ฌ FAQ
The heat level of the sauce depends on the amount and type of peppers you use. You can also increase or decrease the spice by keeping the seeds in the peppers.
Absolutely! Since enchilada sauce is a simple salsa at its core, you can use it anywhere you would use salsa.
Yes, you can use different types of peppers. Depending on your heat preference, some options include serranos or habaneros.
No, you can cook the vegetables in a regular skillet, in the oven, or even boil them in a pot. We think the charred flavor adds more flavor to this recipe, but the boiled method is commonly used.
๐ด More salsa recipes
If you like salsas like green enchilada sauce as much as we do, check out some more salsa recipes like these:
- Guajillo Sauce: Rich, earthy, and fruity salsa made from dried chiles.
- Salsa Taquera: A vibrant red sauce popular at taquerรญas in Mexico.
- Roasted Chili Corn Salsa: A Chipotle copycat recipe youโre going to love!
- Mango Salsa: Fresh salsa made with mangoes, tomatoes, peppers, and more.ย
Best Green Enchilada Sauce
Equipment
- Knife & cutting board
- Cast-iron skillet
- Blender or food processor
- Saucepan
Ingredients
- 32 ounces tomatillos
- 2 poblano peppers
- 2 jalapeรฑo peppers
- 1 large white onion
- 4 cloves garlic
- โ cup cilantro
- 1 tablespoon lime juice
- ยพ cup vegetable broth
- 1 tablespoon cumin
- 1 tablespoon Mexican oregano
- 1 tablespoon olive oil
- Salt to taste
Instructions
- If your tomatillos still have the husk on them, remove those first and give them a good rinse. Set aside.
Skillet method
- Heat a seasoned cast-iron skillet to just over medium. If your pan isn't well seasoned, rub it with a little olive oil before heating up.
- Once the skillet is hot, place the tomatillos, chiles, and onion in a single layer on the pan and sear for about 3-4 minutes. Flip and cook until each side is charred and the veggies are softened.
Oven method
- Turn your oven to broil on high, and line a baking sheet with aluminum foil. Then, spread the chiles, onion, and tomatillos evenly on the foil. Broil for 10 minutes, flipping halfway.
Boiling method
- Bring the tomatillos, chiles, and onions to a boil in a large pot. Once boiling, reduce the heat to simmer for 10-12 minutes, or until the veggies are soft.
- When the tomatillos, onions, and chiles appear blackened and soft, remove them from heat and stem and seed the chiles. Add the cooked veggies to a blender with the garlic, cilantro, lime juice, cumin, and oregano.
- Blend on medium-high for about 1 minute, or until the salsa has reached your preferred consistency. If it needs more liquid, add in extra vegetable broth 1-2 tablespoons at a time.
Season
- Heat olive oil in a saucepan over medium-high. Slowly pour the salsa in and bring it to a low boil. Once boiling, reduce the heat and simmer for 15-20 minutes.
- Season the green enchilada sauce with salt to taste and serve immediately over enchiladas or transfer it to a container to store in your fridge. Happy eating!
Video
Notes
- Use fresh tomatillos: Opt for tomatillos with the entire husk covering them. The fruit underneath should be firm, but not too hard.
- Cook the vegetables: Roasting or boiling the vegetables helps them blend smoothly and intensifies their flavors.
- Adjust the heat: Remember, the heat comes from the seeds and veins of the peppers, so adjust them accordingly.
- Balance the flavors: The lime juice and tomatillos add acidity, which can be balanced out with a little sugar if needed. And don’t skimp on the salt to bring out the flavors of the vegetables.
- Season the salsa: Make sure you season (cook down) the green enchilada sauce. This creates a thicker sauce and deepens the overall flavor.
- Adjust the consistency: Add broth to thin the sauce if it’s too thick after blending.
- Nutritional information is a rough estimate and should not be taken as health advice.
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Nutrition
Note: We’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.