Is it okay to use canned tomatillos instead of fresh?

Absolutely. While fresh tomatillos pack a brighter, tangier punch, canned tomatillos are a perfectly acceptable and convenient substitute, especially when fresh aren’t in season. Just drain them well before blending.

How spicy is this green enchilada sauce?

Using Anaheim or Hatch chiles will keep the sauce mild and approachable. If you love more heat, add extra chiles, include jalapeños, or keep some seeds. For a milder version, swap in a green bell pepper or be extra diligent about removing all seeds.

Can I make this sauce in advance?

Definitely! In fact, the flavors get even better after a day in the fridge. It’s perfect for meal prepping and will be ready to pour over dinners all week.

What can I use instead of cilantro?

If cilantro isn’t your thing, swap in a handful of fresh parsley or a little bit of oregano for herbaceous flavor without the distinctive cilantro taste.

Green Enchilada Sauce Recipe - LittleSpoonBites

Name: Green Enchilada Sauce Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1/2 sweet white onion, diced; 1-2 garlic cloves, minced; 2 large Anaheim or Hatch chiles; 4-5 cups fresh tomatillos, rinsed and roughly chopped (or canned); 1 cup fresh cilantro; 2 tablespoons olive oil (divided); 2 cups water; 1 teaspoon cumin; 1 teaspoon chicken or vegetable bouillon

If you’re searching for a way to elevate your homemade enchiladas, tacos, or any Tex-Mex craving in a matter of minutes, this Green Enchilada Sauce is your new best friend. With its fresh, tangy brightness, just the right amount of smoky heat, and a beautiful herby finish, this sauce comes together in about 25 minutes—truly faster than a trip to the store for a jarred version. The secret? Vibrant tomatillos, blistered chili peppers, and a handful of simple ingredients that pack a punch. It’s everything you want in a sauce for busy weeknights: simple, speedy, and totally irresistible.

Why You’ll Love This Recipe

Incredibly Fresh Flavor: Bright tomatillos, roasted green chiles, and fresh cilantro come together for an unbeatable depth of flavor. No store-bought sauce even comes close.
Super Fast & Easy: From start to finish, you’ll be done in about 25 minutes. It’s practically effortless, but makes you look like a rockstar in the kitchen.
Versatile: Use it on enchiladas, tacos, burritos, nachos, or even as a simmer sauce for chicken or veggies. It’s endlessly adaptable.
Make-Ahead Friendly: You can whip up a big batch and store it in the fridge or freezer—so weeknight dinners can be even faster.

Ingredients You’ll Need

Let’s take a closer look at what makes this sauce tick. No tricky or fussy ingredients—only the building blocks for big, zesty flavor.

Sweet White Onion: Adds a bit of natural sweetness and acts as the savory backbone of the sauce.
Garlic Cloves: For that essential aromatic kick. Feel free to add a little extra—garlic fans, you know who you are.
Anaheim or Hatch Chiles: These give the sauce its signature mild heat and subtle smokiness. Roasting them is absolutely non-negotiable for the best flavor.
Olive Oil: Used for sautéing and roasting, it deepens the flavors.
Fresh Tomatillos (or canned if needed): The real secret to tangy, lively green sauce. If using fresh, don’t skip removing the sticky skins.
Fresh Cilantro: Lends a bright, grassy pop. Don’t be shy!
Water: Loosens the sauce and helps everything blend together.
Cumin: Adds earthiness and warmth that ties all the flavors together.
Chicken or Vegetable Bouillon: Enhances the overall umami and brings that satisfying, “finished” taste.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to mix things up or adjust for what you have on hand? Absolutely!

Extra Spicy: Add a jalapeño or two when blending, or leave some chili seeds in for more heat.
Roasted Flavor Bomb: Toss the tomatillos and onion under the broiler with the peppers for a super smoky, roasted sauce.
Herb Swap: Not a cilantro fan? Replace with fresh parsley—it won’t be quite the same, but still delicious and vibrant.
Vegan: Simply use a vegetable bouillon instead of chicken.
Milder Kids’ Version: Swap half the chiles with green bell pepper for a gentler, sweeter sauce.

How to Make Green Enchilada Sauce

Let’s get right into the process—quick, unfussy, and ultra-satisfying.

Step 1: Sauté the Aromatics

Heat a tablespoon of olive oil over medium in a large sauté pan.
Add diced sweet onion and cook until softened and just starting to turn golden.
Stir in minced garlic and continue cooking for another minute until fragrant. Remove from heat so nothing burns.

Step 2: Roast the Chiles

Rub Anaheim or Hatch chiles with a bit of olive oil and set on a foil-lined baking sheet.
Place them under the broiler, turning occasionally, until the skins are blistered and charred all over.
Let them cool so you can handle them. Strip off the skins, remove the stems and most of the seeds, and scoop out that luscious roasted flesh.

Step 3: Prep the Tomatillos

If using fresh tomatillos, peel and rinse away that sticky coating, then quarter them.
Add the tomatillos to a blender or food processor and pulse until they’re broken into small chunks.

Step 4: Blend Everything Together

Add the roasted chili flesh, sautéed onion and garlic, and fresh cilantro to the blender with the tomatillos. Pulse a few more times until the sauce is mostly smooth but still a little rustic—texture is good!

Step 5: Simmer & Season

Pour the mixture back into your sauté pan and add water, cumin, and bouillon.
Bring to a gentle simmer over medium-low heat and let it bubble away until the sauce thickens slightly and the flavors meld together (about 10-15 minutes).

Step 6: Cool & Store

Let the sauce cool down, then store in airtight containers in the fridge or freezer.

Pro Tips for Making the Recipe

Roast, Don’t Skip: Roasting the chiles is what transforms them from just “vegetable” into magic. If you skip this step, you skip the flavor.
Adjust Consistency: For a thicker sauce, use less water; for a pourable sauce (like for chilaquiles), add a splash more.
Control the Heat: You can easily scale up the spice by leaving some seeds or adding a spicier chile.
Blend in Batches: If your blender is small, process in batches and stir together at the end.
Taste as You Go: Bouillon brands vary in saltiness, so always taste before you add extra salt.

How to Serve

This green enchilada sauce is nothing short of a game-changer when it comes to Mexican-inspired meals. Here’s how to make it shine:

Over Enchiladas

Smother cheese, chicken, or veggie-filled tortillas with this sauce and bake until bubbly.

As a Topping

Drizzle it onto tacos, nachos, or burrito bowls for a fresh, zippy kick.

Simmer Sauce

Poach chicken or shrimp right in the sauce for a simple, flavor-packed weeknight dinner—serve with rice and beans.

Breakfast Move

Warm and pour over scrambled eggs or in a breakfast burrito.

Tip: Always finish with a sprinkle of fresh cilantro or crumbled queso fresco for that extra wow.

Make Ahead and Storage

Storing Leftovers

Store cooled sauce in an airtight container in the fridge—it stays fresh for about 10 days.

Freezing

This sauce freezes beautifully. Ladle it into freezer bags or containers and it will keep for up to 6 months. Thaw overnight in the refrigerator before using.

Reheating

Gently reheat on the stovetop or in the microwave, adding a little water if needed to loosen the sauce.

FAQs

Is it okay to use canned tomatillos instead of fresh?

Absolutely. While fresh tomatillos pack a brighter, tangier punch, canned tomatillos are a perfectly acceptable and convenient substitute, especially when fresh aren’t in season. Just drain them well before blending.
How spicy is this green enchilada sauce?

Using Anaheim or Hatch chiles will keep the sauce mild and approachable. If you love more heat, add extra chiles, include jalapeños, or keep some seeds. For a milder version, swap in a green bell pepper or be extra diligent about removing all seeds.
Can I make this sauce in advance?

Definitely! In fact, the flavors get even better after a day in the fridge. It’s perfect for meal prepping and will be ready to pour over dinners all week.
What can I use instead of cilantro?

If cilantro isn’t your thing, swap in a handful of fresh parsley or a little bit of oregano for herbaceous flavor without the distinctive cilantro taste.

Final Thoughts

When you want a sauce that instantly upgrades any meal, this Green Enchilada Sauce delivers every time—no fuss, just phenomenal flavor. It’s fast, easy, and guaranteed to leave you wondering why you ever bought the jarred stuff. Give it a try; your enchiladas (and taste buds) will thank you! Don’t be surprised if you start finding ways to use it beyond Mexican night—it’s that versatile and tasty. Happy cooking!