This green enchilada sauce is made from scratch with roasted tomatillos and green chiles, the way I've learned to make it after years of eating enchiladas all over Texas. A quick broil gives the peppers that smoky depth you can't get from a can, and blending them with fresh cilantro, lime juice, and spices turns them into a sauce that's tangy, vibrant, and layered with flavor.
This is my go-to green sauce for enchiladas, ready in under 30 minutes and proof that homemade always outshines store-bought.
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The Secret to My Green Enchilada Sauce
I've always loved creating homemade sauces because they let me control the flavor and keep things fresh and vibrant. I truly believe that a sauce can take an everyday meal from good to unforgettable.
What makes this green sauce for enchiladas stand out is that it's made with a trio of fresh peppers, plus tomatillos for that signature tang. A quick blast under the broiler chars the peppers until blistered and smoky, making this sauce weeknight-friendly.
Broiling is a technique I lean on often because it delivers that authentic, fire-roasted taste without needing to monitor an open flame. This easy cooking method is the step that makes this sauce memorable, repeatable, and always worth skipping the canned stuff.
This triple-pepper sauce is completely customizable. Spice lovers can keep the seeds in for a bolder kick, while anyone who prefers a milder version can simply remove the seeds from the peppers without losing flavor.
I always reach for this sauce when I want bright, tangy green chicken enchiladas. But when I'm in the mood for something something with a deeper flavor, I whip up my red enchilada sauce recipe instead.
The Peppers Behind the Flavor
The type of green chiles you use shapes the heat, flavor, and overall balance of this homemade green enchilada sauce recipe. Combining hot, mild, and earthy chiles gives you a balanced, complex sauce every time. Each brings something unique to the table:
Jalapeno peppers are moderately spicy. I love these chile peppers because they allow for heat level customization. You can remove seeds for a gentle warmth or keep them in for a more medium spice level.
Poblano peppers, another type of green chile, are earthy, rich, and slightly smoky on their own. Once roasted, they become sweet and complex and are the backbone of a great green enchilada sauce.
Anaheim peppers are mild and sweet. These green chiles balance out the sauce and keep the heat level in check so even spice-shy dinner guests keep coming back for seconds.
Tomatillos are tangy and slightly citrusy. Although they are essential for creating the signature flavor profile of a salsa verde, they are members of the nightshade family and are not actually a chili pepper. Fun fact! The word tomatillo translates to "little tomato" in Spanish.
Mix and match peppers to create your perfect heat level. If you want your sauce mild, lean heavier on Anaheim and poblano peppers. For a spicier sauce, leave the seeds in the jalapenos or toss in a serrano pepper.
From My Texas Kitchen: Pro Tips
Steam before peeling. I once rushed this step and regretted it. Cover roasted peppers for 10 minutes to trap steam so the skins slip right off. Peeling the tough, charred skins prevents bitterness and leaves you with tender, smoky flesh for a silky sauce.
Char, don't burn. Aim for dark spots on the peppers, but avoid fully blackening the skins to prevent bitterness.
Adjust to taste. Tomatillos vary in acidity. Taste the sauce before serving. If the sauce tastes too tart, add a pinch of sugar or honey; if it's flat, finish with a little extra lime juice or salt.
How to Make Green Enchilada Sauce
Step 1: Preheat the broiler. I like to line a sheet pan with foil or parchment paper for easy cleanup.
Broil peppers, flipping once until they are charred on all sides.
Step 2: Transfer the peppers to a large bowl, cover tightly, and let them steam for about 10 minutes. This loosens the skins and makes peeling much easier.
Step 3: When the peppers have cooled slightly, remove the skins with your hands or a paper towel.
Cut off the stems, then halve the peppers and scrape out the seeds.
Step 4: Add the peeled peppers, tomatillos, onion, garlic, vegetable broth, cilantro, lime juice, cumin, Mexican oregano, salt and pepper to a blender. Blend until the sauce is smooth.
Serving Suggestions
This green enchilada sauce is far more versatile than its name suggests. Beyond smothering enchiladas, you can use it as a dip for chips or a tangy topping for tacos (try saying that five times fast!).
For breakfast, I love to pour this sauce over migas, chilaquiles, huevos rancheros, and eggs.
It works as a marinade for chicken, pork, or shrimp. You can also drizzle it over grilled meats and roasted vegetables.
Recipe FAQs
Both sauces are made using similar ingredients. The main difference is that salsa verde is typically made from raw, blended ingredients, whereas green enchilada sauce often involves roasting the ingredients before blending.
You can char peppers in the oven at 500°F, use an open flame on the stovetop or grill, or pan roast them in a dry skillet.
Yes, peeling removes the tough, bitter skin and leaves you with a smooth, silky sauce. Steaming after roasting makes this step quick and easy.
Yes! The sauce can be made up to 3-4 days in advance and stored in an airtight container in the fridge. You can also freeze the sauce for up to 3 months.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
Fire-Roasted Green Enchilada Sauce
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Equipment
- Sheet Pan
Ingredients
- 4 Anaheim peppers
- 2 poblano peppers
- 2 jalapeno peppers
- ½ pound tomatillos husks removed, halved
- ½ white onion roughly chopped
- 3 cloves garlic
- 1 cup vegetable broth
- 2 Tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Turn on the oven broiler or preheat to 500°F. Line a sheet pan with foil or parchment paper for easy cleanup.
- Place peppers and tomatillos on the prepared baking sheet in a single layer. Broil for 4 minutes, then carefully flip and broil for another 4 minutes, or until the skins are blistered and charred.
- Add the tomatillos directly to the blender. Transfer the roasted peppers to a large mixing bowl. Cover the bowl tightly with foil or a lid, and let the peppers steam for 10 minutes. This helps loosen the skins for easier peeling.
- Once the peppers have cooled enough to handle, peel off the charred skin from each pepper using your fingers or a paper towel. Discard the skins and stems. Slice peppers in half to remove seeds, if desired.
- Add the peeled peppers to the blender with the roasted tomatillos. Add onion, garlic, vegetable broth, cilantro, lime juice, and seasonings to the blender. Blend until the sauce is smooth.
Notes
- Try this sauce with my Green Chile Chicken Enchiladas.
- If you don't have a broiler, you can roast the peppers and tomatillos on the highest heat setting of your oven or over an open flame on the stove or grill.
- You want to char and blister the peppers without fully blackening them. Monitor the peppers under the broiler so they don't burn and turn bitter.
- Store the sauce for up to 4 days in an airtight container in the fridge. You can also freeze the sauce for up to 3 months.
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