The secret to truly outstanding enchiladas often lies in the sauce, and a homemade green enchilada sauce is a real upgrade. My first attempt at this recipe, I realized how much depth fresh tomatillos add compared to a purely canned approach. This green enchilada sauce recipe balances convenience with incredible flavor, offering a brighter, more complex profile than anything store-bought. This recipe is designed for those who appreciate fresh ingredients but still need a quick weeknight solution. It uses a combination of fresh tomatillos and canned green chiles to achieve a deep, layered taste that’s both zesty and slightly smoky, making it perfect for chicken, cheese, or bean enchiladas.

⏱ Time: 30 min
👥 Servings: 6-8
📊 Level: Easy
🥗 10 ingredients

Ingredients for green enchilada sauce

  • 1 tablespoon olive oil
  • 1 whole yellow onion (diced)
  • 3 cloves of garlic (minced)
  • 1 whole jalapeno pepper (diced)
  • 3 (4 ounce) cans diced green chiles
  • 6 tomatillos (peeled, washed, and diced)
  • 1 cup vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ teaspoons cumin

How to make green enchilada sauce

  1. In a medium saucepan, over medium-high heat, add your olive oil and diced onion, and sauté for 5 minutes.
  2. Add your garlic, jalapeno, green chiles, and tomatillos. Continue to saute over medium-high heat for 8-10 minutes.
  3. Add in your vegetable broth, salt, pepper, and cumin. Bring to a boil and boil for just a few minutes.
  4. Turn the heat to low and simmer for about 10 minutes to reduce the liquid slightly.
  5. Using an immersion blender in the pot, blend your sauce until it is smooth. You can also remove the sauce from the pot and blend it in a blender.

Pro tips

  • For an extra layer of smoky flavor, char your tomatillos and jalapeño under the broiler for a few minutes before dicing. This adds depth to your green enchilada sauce.
  • If your sauce is too thin after blending, continue to simmer it on low heat, uncovered, until it reaches your desired consistency.
  • To make it spicier, leave some of the seeds and membranes in the jalapeño, or add a pinch of cayenne pepper during simmering.
  • Store leftover green enchilada sauce in an airtight container in the refrigerator for up to 7 days, or freeze for up to 4 months. Thaw overnight in the fridge before reheating.

This homemade green enchilada sauce will undoubtedly become a staple in your kitchen. Experiment with adding other roasted peppers for different flavor profiles. Enjoy the fresh, bright taste in your next Mexican-inspired dish!

More from Vegan Air Fryer →