Name: Green Enchilada Sauce from the Pot
Yield: 2

Green Enchilada Sauce bursts with flavor and comes together with tomatillos, onion, peppers, garlic, spices, broth, and olive oil.

author’s note

from-scratch Enchilada Sauce That Beats the Can Every Time!

I used to grab store-bought enchilada sauce every time I made enchiladas because it felt easier. But once I roasted up fresh tomatillos and blended my own sauce for the first time, I couldn’t believe how much better it was. The flavor is deeper, brighter, and fresher than anything from a can.

Now, I still keep Old El Paso Enchilada Sauce around for quick meals (like my Green Chile Chicken Enchilada Soup), but when I want something special, this from-scratch version is my go-to. My family can always tell the difference!

Ingredients

Ingredient	Swaps / Tips
Tomatillos	Choose firm ones with tight husks; rinse off the sticky residue
Jalapeños	For less spice, remove ribs & seeds; for more heat, leave them in or swap for serranos
Onion & Garlic	Yellow or white onions both work; shallots in a pinch. Use fresh garlic for best flavor—avoid jarred garlic
Cumin	Don’t skip! This spice makes the green enchilada sauce shine
Cilantro	If you’re not a fan, leave it out and add a squeeze of lime juice
Broth	Chicken broth for richness, or veggie broth for vegetarian

The roasted peppers, tomatillos, onions and garlic on a sheet pan fresh out of the oven for green enchilada sauce.

How To Make Green Enchilada Sauce

Roast: Add tomatillos, peppers, onion, and garlic to a sheet pan. Roast until caramelized and slightly charred.
Blend: Add roasted veggies to a blender with broth, spices, and cilantro. Blend.
Taste & Adjust: Add salt, lime juice, or a splash more broth until it’s just right for you.

Variations

Customize Green Enchilada Sauce Ingredients

Heat: Remove jalapeño seeds and ribs for mild flavor, or keep them in for extra spice.
No cilantro: Skip it and add 1–2 tablespoons lime juice instead.
Thickness: For a thinner sauce, add more liquid. It will thicken as it sits.
Citrusy twist: Squeeze in fresh lime juice for a bright kick.

Add roasted veggies and remaining ingredients to the blender; process until smooth; check the seasoning and adjust.

Storage

Fridge: Store green enchilada sauce in a sealed container for 5–7 days.
Freezer: Cool, pour into freezer-safe jars or bags, and freeze up to 3 months. Thaw overnight in the fridge or reheat gently on the stove.