Green enchilada sauce, a gem in Mexican cuisine, is celebrated for its vibrant color and tantalizing blend of flavors. Originating from the heart of Mexico, this sauce is a staple in many dishes, providing a tangy and slightly spicy kick. Making it at home allows you to adjust flavors to your liking and ensures a fresher, healthier option free from preservatives. It's a delightful way to elevate your cooking, whether you're a seasoned home chef or a vegetarian cook looking for new inspirations.

green enchilada sauce recipe


To make this green enchilada sauce, you'll need:

  • 1 lb tomatillos, husks removed and washed
  • 2-3 green chili peppers (such as jalapeño or serrano for more heat)
  • 1 large onion, quartered
  • 3-4 cloves of garlic, peeled
  • 1/2 cup fresh cilantro leaves
  • 2 cups vegetable broth (use gluten-free if needed)
  • 1 tsp cumin
  • Salt to taste


  • For a vegan version, ensure your vegetable broth is vegan. Most are, but it's good to check.
  • For those avoiding alliums, you can omit the garlic and onion and substitute with a pinch of asafoetida powder for a similar flavor profile.


  1. Prepare the Vegetables: Start by preheating your oven's broiler. Arrange tomatillos, green chili peppers, onion quarters, and garlic cloves on a baking sheet. You want to char them slightly for that deep, roasted flavor.
  2. Roast: Place the baking sheet under the broiler. Roast the vegetables, turning occasionally, until they have blackened spots and are soft. This usually takes about 5-7 minutes.


  1. Blend the Ingredients: Once the vegetables are roasted and slightly cooled, transfer them to a blender. Add the fresh cilantro, cumin, and a splash of vegetable broth. Blend until smooth. If your blender is small, you might need to do this in batches.
  2. Simmer: Pour the blended mixture into a large saucepan. Add the remaining vegetable broth and bring the mixture to a simmer over medium heat. Stir occasionally and allow the sauce to thicken, about 15-20 minutes. Taste and season with salt as needed.
  3. Adjust Consistency: If you prefer a thinner sauce, add more broth until you reach your desired consistency. For a thicker sauce, simmer longer.

Serving Suggestions

This green enchilada sauce is incredibly versatile. Here are a few ways to enjoy it:

  • Enchiladas: Naturally, it's perfect for drizzling over or stuffing into enchiladas.
  • Toppings: Use it as a flavorful topping for tacos, burritos, or even scrambled eggs.
  • Mix-In: Stir it into soups or stews for an added layer of flavor.


Any leftover sauce can be stored in an airtight container in the refrigerator for up to a week, or frozen for up to three months. Thaw in the fridge overnight before reheating.


Homemade green enchilada sauce is a simple way to add a burst of authentic flavor to your meals. It's a testament to the beauty of Mexican cuisine and the joy of cooking from scratch. We encourage you to share your successful sauce stories or any tweaks you've made to personalize the flavor. Happy cooking!

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