Green Enchilada Sauce

This Green Enchilada Sauce recipe is quick and easy to make, naturally gluten-free, and full of the best savory green chile flavor.  Perfect for making enchiladas verdes, or using as a versatile sauce on any other favorite Mexican dishes.Green Enchilada Sauce Recipe

Finally!  After years and years of requests from those of you who have fallen in love with my favorite red enchilada sauce recipe, I’m finally getting around to sharing a recipe for its mean green partner in crime.

Meet…my favorite green enchilada sauce recipe. 

I’m obsessed, and already know you’re going to love it too.

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First off, this green enchilada sauce recipe only takes about 15 minutes to make, tops.  Second, it’s made with super-simple ingredients, including ready-to-go canned diced green chiles.  (<– No need to roast them yourself unless they’re in season and that sounds fun, in which case please invite me over.)  Third, this sauce is naturally very mild, but it’s super-easy to amp up the heat factor if you’d like.  Fourth, it’s naturally vegetarian, vegan, and gluten-free.  And most importantly, it is just totally, completely, I-can-happily-just-eat-it-with-a-spoon, want-to-drizzle-it-on-All-The-Things, crazy delicious.

It’s of course fantastic on verde enchiladas.  (Or an epic verde enchilada casserole, stay tuned.)  But it’s also just a super versatile green sauce that could be used in a million different ways!  For example, I love mixing it into migas and chilaquiles and huevos rancheros for breakfast.  Or drizzling it on tamales and tacos and nachos for dinner.  It’s easy to use as a finishing sauce on top of baked chicken breastsfish, shrimp and steak.  If you thin it out with some water, it can double as a quick dressing for salads.  Of of course, you could use it to season any other Mexi dishes that you might be craving (like quesadillas, burritos, tortas, fajitas, soups, stews…).  Sky’s the limit.

Let’s make a batch!

Green Chile Enchilada Sauce Recipe Ingredients

Green Enchilada Sauce Ingredients:

For this green enchilada sauce recipe, you’ll need the following ingredients:

  • Roasted Green Chiles: I just used canned diced green chiles to keep things simple.  But if it’s hatch green chile season and you feel like roasting up a batch yourself, power to ya!
  • Garlic and Onion: Which we will briefly sauté, to bring out their best flavor
  • Jalapeño: To add just a touch of heat.  If you would like a spicier sauce, feel free to leave in the seeds and/or add an extra jalapeño to the sauce.
  • Vegetable Stock: Or chicken stock, whichever you prefer.
  • Cumin, Salt and Pepper: For seasoning!  Be sure to taste the sauce at the end and add extra of any of these as needed.

How To Make Green Enchilada Sauce

How To Make Green Enchilada Sauce:

So easy!  Simply…

  1. Sauté your veggies: Sauté the onion, garlic and jalapeño in a touch of olive oil until soft and cooked.
  2. Add everything to a blender (or food processor): Add the onion mixture and remaining ingredients to a blender or food processor.
  3. Purée until smooth: Then give it a whirl until the mixture is nice and smooth.
  4. Taste and season: Don’t skip this step!  Give it a taste and season with extra salt, pepper and/or cumin if needed.

Green Chile Enchilada Sauce Recipe

Ways To Customize Your Green Enchilada Sauce:

Feel free to also:

  • Add more heat: As mentioned above, you can always add the seeds in with your jalapeño (or toss in an extra jalapeño) to up the spicy factor
  • Add cilantro: If you’re planning to use this as a finishing sauce (and not cook it again), a small handful of fresh cilantro would be delicious in this sauce.
  • Thin out your sauce: If it seems a little too thick for your liking, feel free to add in a little extra water or vegetable stock to thin it out.

Healthy Green Enchilada Sauce Recipe

Ways To Use Your Green Enchilada Sauce:

As I mentioned above, there are countless ways you could put this green enchilada sauce recipe to work!  It would sub in well for any of my recipes here on the blog that call for red enchilada sauce.  (<– Just keep an eye on the amount, since this recipe yields a larger batch.)  Otherwise, some suggestions could include:

  • Enchiladas: Swap red for green sauce in these chicken, roasted cauliflower, beef, vegan, or other various enchilada recipes here on Gimme Some Oven
  • Mexi Breakfast Recipes: This sauce would be perfect for making migas, chilaquiles, huevos rancheros or breakfast burritos
  • Mexi Dinner Recipes: This sauce would be delicious mixed into tamalestacosnachos, quesadillas, burritos, fajitas, soups, stews
  • Finishing Sauce: Free free to drizzle it on top of chicken breastsfishshrimp, steak, tofu…you name it.
  • Salad Dressing: Thin out the sauce with some water and try using it as a dressing for my everyday salad recipe.

It also freezes well, so feel free to make a double batch and save some for later.

Enjoy, everyone!

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Green Enchilada Sauce

This Green Enchilada Sauce recipe is quick and easy to make, full of amazing flavor, and perfect for drizzling or mixing into countless favorite Mexican dishes.  See ideas above for how to customize your sauce to taste.

Ingredients:

  • 1 tablespoon olive oil
  • 1 small white onion, peeled and diced
  • 1 jalapeño, cored (seeds removed) and diced
  • 4 cloves garlic, peeled and minced
  • 1 cup vegetable stock
  • 4 (4-ounce) cans diced green chiles
  • 1.5 teaspoons ground cumin
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-ground black pepper

Directions:

  1. Heat oil in a sauté pan over medium-high heat.  Add onion and jalapeño and sauté for 5 minutes, stirring occasionally, until the onion is softened and translucent.  Add garlic and cook for 1-2 more minutes, stirring occasionally, until fragrant.
  2. Transfer the onion mixture to a blender or food processor.  Add vegetable stock, green chiles, cumin, salt and pepper.  Then puree until completely smooth.
  3. Taste and season with additional salt, pepper and/or cumin if needed.
  4. Serve immediately, or refrigerate for up to 4 days, or freeze for up to 3 months.
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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Easy Green Enchilada Sauce Recipe

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16 comments on “Green Enchilada Sauce”

  1. Can’t wait to try this! Our family is crazy about your red enchilada sauce. We make it at least once a month!

    Rating: 5
  2. This looks great , I will make it soon. Pinned!

  3. YAY! Just yesterday I was telling my co-worker that I’ve never made green sauce. I make red sauce all the time because the canned junk is unexceptional but we as a fam can tolerate the canned green sauce. Anyway, I’m super excited to give it a whirl!
    Thank for sharing Ali,
    Rose

  4. Game changer!. Your red enchilada sauce is my favorite, go-to enchilada sauce. I can’t wait to make this one.

  5. Common misconception is the heat are in the seeds. That is false. It is contained in the pith, the inner white rib of the chili. The seeds may seem spicy as they are touching the pith. It’s that you want to remove or keep based on your heat desire.

    Chef Chris

  6. I would like your verde chicken casserole. It looks so good.

  7. Your red enchilada sauce is my go to recipe! Super excited about the green. I always sauté the canned green chilies as it adds the their complexity. I’d highly encourage you to give it a try! Thanks!

  8. Just made this sauce with roasted chilies from my garden. Great way to showcase the freshness and fruitiness of these chilies. Great, simple, versatile sauce. It is delicious. Thank you!

    Rating: 5
  9. This enchilada sauce sounds great. I much prefer green sauce to red, and salsa verde. Since the majority of my city’s population is hispanic, we have at least a couple grocery stores that roast chiles all year long. More “conventional” stores only do it for about a month in late summer. For me the smell of roasting chiles is about as intoxicating as the smell of rain here in the desert. That’s why I don’t mind roasting a chile or two myself every so often.

  10. Just made it and it couldn’t have been easier! I left the jalapeño out since they can be a bit hot for me. It is zippy! I am going to let the flavors blend until tomorrow. I may do enchiladas but am thinking it would also be great to bake either pork chops or chicken in it with some black beans on the side and corn on the cob. Hmmm…

    Rating: 4
  11. Love making homemade sauces versus using store-bought!! :)

  12. I still have a glut of green chilies from that shipment that went to/fro Spain. I’ll put them to use with this sauce. Can’t wait to experiment with it! Love from Wichita….

  13. really nice sauce, thank you, used to only prefer red sauce, now favor green and love the jalapenos, will definitely add a little more than the minimum

  14. I live in Tucson and at this time of the year we can get fresh roasted hatch green chiles at the grocery store; so I bought a bunch yesterday and made 3 batches of this recipe. It was hard to not just keep eating it by the spoonful. I froze quite a few and can’t wait to use it all winter. It’s delicious! Thanks so much.

    Rating: 5
  15. Wow this recipe looks amazing. I’ve been looking for a recipe just like this for a couple weeks now. Definitely trying this at home next time I go to the store!

  16. My son helped me make this. This smells so good.

    Rating: 4