Homemade Salsa Verde Enchilada Sauce Recipe

Last Updated April 4th, 2024 at 01:08 pm by Lisa

Make fresh green enchilada sauce at home and skip the cans. With a few simple steps you’ll highlight the bright flavors of tomatillos, green chiles, and onions. This sauce is perfect for classic chicken enchiladas verdes or as a versatile green sauce to use in many Mexican-inspired dishes.

Green Enchilada Sauce Recipe

Many of us remember enchiladas made with store-bought sauces, but homemade enchilada sauce tastes fresher and more vibrant. When you make this verde sauce from scratch, the difference is obvious.

Next time you’re at the market, pick up tomatillos, onions, and green chiles. Make a double batch: use some for dinner and freeze portions for later. It freezes well and keeps its flavor.

Tomatillo Enchilada Sauce Recipe Ingredients

This authentic verde sauce is made with green chiles and tomatillos. You can swap in red chiles if you prefer a red enchilada sauce.

PRO TIP: Scale this recipe to make as much as you need. Freeze portions for quick meals later.

• 6–7 whole Poblano/Pasilla peppers (or New Mexico Hatch or Anaheim chiles)
• 3–4 pounds fresh tomatillos
• 1 whole jalapeño (seeded) or Serrano
• 3 medium brown or white onions
• ½ cup olive oil
• 1 tablespoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 cups chicken stock (or vegetable broth for a vegetarian version)

PRO TIP – Pepper Heat: Hot peppers vary in heat. Taste a small piece first to gauge spiciness, especially with jalapeños or serranos.

Chiles & Peppers: Use what you can find—poblanos, pasillas, Anaheims, or Hatch chiles all work well. Each brings its own flavor and heat level.

Olive Oil: A neutral vegetable oil can be substituted. A light coating of oil helps the vegetables blister and caramelize while roasting or grilling.

Broth: Homemade chicken stock gives the best depth of flavor, but store-bought chicken broth or vegetable broth will work fine.

Enchilada Sauce Instructions

Choose a cooking method:

• Fire Grill: Faster (about 30 minutes) and adds a pronounced smoky flavor from direct grill contact.
• Oven Roasting: Takes about 40 minutes and yields extra pan juices that enrich the sauce.

An authentic verde sauce starts with fresh chiles, tomatillos, and onions. Begin by removing the papery husks from the tomatillos and rinsing them under cool water, then chop into large pieces.

Rinse the jalapeño, remove the stem, slice in half and scrape out the seeds and membranes if you want a milder sauce. Rinse and trim the Poblano/Pasilla or Anaheim chiles, remove seeds, and cut into large pieces. Peel and cut the onions into chunks.

Grilling Method (Option 1)

1. Preheat the grill to medium. Toss tomatillos, chiles, onions, and jalapeño halves with olive oil, salt, pepper, and cumin. Spread evenly on a stainless grilling tray or a perforated pan.
2. Grill about 10 minutes until grill marks form and the onions begin to color. Flip and continue grilling another 20 minutes (about 30 minutes total) until vegetables are nicely blistered and softened.

Oven Roasting Method (Option 2)

1. Preheat the oven to 450°F (230°C).
2. Toss the vegetables with olive oil, salt, pepper, and cumin, then spread on a sheet pan.
3. Roast 20 minutes, stir, then roast another 20 minutes until soft and slightly caramelized. Reserve any pan juices—they add flavor to the sauce.

Blend The Sauce

Transfer the grilled or roasted vegetables and any accumulated juices to a high-speed blender, food processor, or use an immersion blender. Add about 2 cups of chicken stock or enough to cover the vegetables. Blend until smooth. If your blender is small, blend in batches.

Store the sauce in an airtight container or mason jar and refrigerate for up to two days. For longer storage, cool completely and freeze in flat freezer bags or freezer-safe containers.

Use this sauce in chicken enchilada casseroles, to top tacos, drizzle over nachos, mix into soups, or add to pulled pork for tacos. It’s a versatile base for many recipes.

Let’s Talk About Tomatillos

Tomatillos, sometimes called Mexican green tomatoes, have a bright, tart flavor and a firmer texture than red tomatoes. They are widely available year-round in many grocery stores and are common in Latin markets. Remove their papery husks and rinse to remove any sticky residue before cooking.

Enchilada Sauce FAQ

More Mexican Food Recipes

If you enjoy this sauce, try other fresh Mexican classics like grilled tomatillo salsa (salsa verde), avocado salsa, Mexican street corn (elotes), or quick pickled red onions. These recipes pair beautifully with the bright flavor of a homemade green enchilada sauce.