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!
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!
After roasting, the veggies are tender, juicy, and perfectly charred. YUM!
The result is a semi-thick, super vibrant sauce ready for your favorite Mexican-inspired recipes!
We hope you LOVE this green enchilada sauce! It’s:
Quick & easy
& 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
- Easy Red Enchilada Sauce
- Zesty Mango Habanero Hot Sauce
- 5-Minute Harissa Tahini Sauce
- Easy Romesco Sauce
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!
Easy Green Enchilada Sauce
- 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
- 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.
- 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.
*Nutrition information is a rough estimate.