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Green Enchilada Sauce

5 from 30 votes
This easy homemade green enchilada sauce is far superior to anything you can get in a can. If you enjoy the enchilada sauce at fresh Mexican restaurants like Cafe Rio and Costa Vida, you'll love this one!
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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Equipment

Ingredients

  • 2-3 tablespoons extra-virgin olive oil
  • 1 large onion minced
  • 5-6 cloves garlic minced or pressed
  • 2 green peppers chopped
  • 1-2 jalapeños seeded and membranes removed if desired for less heat
  • 1 ½ pound tomatillos husked and quartered or halved
  • ½ bunch cilantro coarsely chopped
  • 1 ½ teaspoons Kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoons cumin
  • 4 cups chicken broth
  • 2-3 tablespoons sugar Optional and to taste; the sauce Cafe Rio uses seems to be slightly sweet, so if I’m using this sauce for enchilada-style burritos, I generally add a little sugar, but for everything else, I leave it out.

Instructions

  • In a large saucepan or stock pot, heat olive oil over medium heat. Sauté onions and garlic until tender and fragrant.
  • While onions are sautéing, combine tomatillos, green peppers, jalapeño peppers, and cilantro in your blender. Process until smooth; you may have to do it in batches and/or add some chicken broth to make things blendable.
  • Pour the tomatillo mixture over the onions and garlic and add chicken broth, salt, pepper, and cumin. Simmer 15 minutes-1 hour, depending on the consistency you want. I usually turn the heat to high and boil it uncovered until I reach the consistency I want; it makes things go a lot faster. The sauce can also be simmered in a slow cooker all day.
  • Serve over tacos, as an enchilada sauce, inside burritos, or as a dip for chips.

Notes

  • Store finished enchilada sauce in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
  • This sauce freezes well. Freeze portions in an airtight container or freezer bag for up to 3 months. When ready to use, thaw in the refrigerator overnight and then reheat gently on the stovetop.
  • This recipe makes a lot. Like…definitely enough to keep some in the freezer for enchilada sauce emergencies in the future. But if that doesn’t interest you, it’s really easy to half the recipe.
Course: Condiments
Cuisine: Latin, Mexican
Keyword: Green Enchilada Sauce
Author: Sara Wells
Cost: $12
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