Easy Green Enchilada Sauce

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Jalapeños, tomatillo, lime, and cilantro next to a jar of green enchilada sauce

We’re BIG enchilada fans around here! Red sauce has been our go-to, but it was about time we gave green enchilada sauce the MB spin. And as it turns out, that was a very good idea! 

This vibrant, bright, green enchilada sauce is full of flavor thanks to roasted tomatillos. Plus, it’s quick and easy to make with just 8 ingredients and 30 minutes required. Let us show you how it’s done! 

Onion, garlic, limes, poblanos, avocado oil, vegetable broth, jalapeños, salt, and tomatillos

Origins of Green Enchilada Sauce

Green enchilada sauce gets its fame from its well-loved counterpart, enchiladas. It’s thought that enchiladas may have originated from a similar Mayan dish called papadzules, but the first written recipe for enchiladas didn’t appear until 1831 in a cookbook called El cocinero mexicano (source).

Enchiladas are traditionally made with either a red or green sauce, and both are equally delicious! While the red sauce uses dried red chiles, the green sauce is similar to salsa verde and features tomatillos and green peppers for major fresh flavor!

How to Make Green Enchilada Sauce

We start the sauce by roasting all the veggies for a caramelized result that brings out their natural sweetness. While the onions and garlic create a savory base, jalapeños offer subtle heat, poblano peppers add smokiness, and tomatillos add classic, bright flavor.

Pro Tip: Hide the garlic cloves under the peppers to prevent burning!

Placing garlic and a poblano pepper on a baking sheet next to tomatillos and onions

After roasting, the veggies are tender, juicy, and perfectly charred. YUM!

Roasted onions, tomatillos, poblanos, and jalapeños

Next, we add the caramelized veggies to a blender with vegetable broth, lime juice, and salt and give it a whirl!

Pouring vegetable broth over roasted vegetables

The result is a semi-thick, super vibrant sauce ready for your favorite Mexican-inspired recipes!

Thick green enchilada sauce in a blender

We hope you LOVE this green enchilada sauce! It’s:

Bright
Fresh
Smoky
Quick & easy
Savory
& SO versatile!

This sauce is perfect for adding to your favorite enchilada recipe (we have a new one coming soon)! It’s also delicious with tacos, chilaquiles, or tofu scrambles. For more Mexican-inspired goodness, check out these 14 Vegan Mexican-Inspired Recipes!

More Flavorful Homemade Sauces

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Pouring green enchilada sauce from a blender into a glass jar

Easy Green Enchilada Sauce

Vibrant, savory green enchilada sauce with roasted tomatillos! Perfect for topping enchiladas, tacos, and more. Just 30 minutes and 8 ingredients required!
Author Minimalist Baker
Print
Spoon in a jar of homemade green enchilada sauce
4.6 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 (1/2-cup servings)
Course Sauce
Cuisine Mexican-Inspired
Freezer Friendly 1 month
Does it keep? 4-5 Days

Ingredients

  • 2 tsp avocado oil (optional, for greasing baking sheet)
  • 1/2 lb tomatillos, husks removed and rinsed
  • 3 medium poblano peppers, halved lengthwise, stems and seeds removed (or sub green bell pepper)
  • 1/2 small white or yellow onion, cut into large wedges
  • 2 medium jalapeños, halved lengthwise, stems and seeds removed
  • 6 cloves garlic, peeled and left whole
  • 3/4 cup vegetable broth (or store-bought)
  • 1 Tbsp lime juice
  • 1/2 tsp sea salt

Instructions

  • Preheat the oven to 450 degrees F (230 C) and set out a baking sheet. Option to lightly grease the baking sheet with avocado oil for easier cleanup.
  • To the baking sheet, add whole tomatillos (husks removed), poblanos (cut side down), onion wedges, and jalapeños. Place the whole garlic cloves underneath one of the poblano pepper halves. Bake for 15-20 minutes, flipping with tongs halfway through, or until browned and bubbly. Remove from the oven and let cool slightly.
  • Once cool enough to handle, add to a high-speed blender along with vegetable broth, lime juice, and salt. Blend until well combined. Taste and adjust as needed, adding more lime juice for acidity, jalapeño for heat, or salt for overall flavor.
  • Use right away or save for later. Delicious on enchiladas, in a tofu scramble, or on chilaquiles!
  • Best when fresh as it will thicken after chilling (just stir and add a bit of water or lime juice if needed to thin). Store leftovers covered in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.

Video

Notes

*Loosely adapted from our Roasted Salsa Verde.
*Nutrition information is a rough estimate.

Nutrition (1 of 6 servings)

Serving: 1 half-cup serving Calories: 44 Carbohydrates: 6 g Protein: 1.2 g Fat: 2.2 g Saturated Fat: 0.3 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 1.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 258 mg Potassium: 195 mg Fiber: 1.7 g Sugar: 2.8 g Vitamin A: 383 IU Vitamin C: 31 mg Calcium: 16 mg Iron: 0.4 mg

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  1. Laurie B says

    I made this but I don’t have a blender so I used my food processor. Looks more like salsa. However, now I know to process longer. And, I had Anaheim chiles from my garden, so I added those. I thought using poblanos was interesting, it sure did deepen the flavor. FYI I quadrupled this recipe and canned the sauce for gifts. I just had a tablespoon with scrambled eggs. It’s delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum, great idea, Laurie! We’re so glad you’re enjoying it. Thank you so much for your kind words and support! xo

  2. Laurie says

    I use Anaheim peppers if I want to cut the heat. In fact, I use those all the time to replace green bell peppers (which I don’t like)

  3. Denise says

    I had high hopes for this enchilada sauce and planned a recipe around using it, but it is SO hot!! I even left out one of the roasted jalapeños before blending to control the heat. I cut out membranes and all seeds but it’s way too hot and will ruin my enchilada recipe. I think that using a combo of 2 regular green peppers with maybe one small poblano would make this more edible. Wish I could leave a more positive review :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Denise, we’re so sorry it didn’t work out for you. Some poblanos can be spicier than others which could be why the sauce had too much heat. A great way to ensure spice will be to your liking is tasting the peppers before adding them to a recipe. We hope that helps!

  4. Brie says

    I didn’t have veggie broth so I used water and bouillon. Turned out tasty and spicy! Do you think leftovers would freeze well? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      They could freeze well! We haven’t tried it though, so cannot guarantee results. Thanks for the review!

  5. Allyson C says

    Can I skip the Broth and use just water and adjust the flavouring with salt thereafter? Do you have a suggested alternative?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allyson, we tested that and it wasn’t quite the same, unfortunately! It can work in a pinch though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, They likely won’t brown as much and may need to cook for less time, but otherwise should be okay! We haven’t tested with frozen though. Let us know if you try it!