Green Enchilada Sauce
The freshest enchilada sauce you’ll ever taste comes together in just 30 minutes.
Serves4 to 6
Makesabout 2 1/2 cups
Prep15 minutes
Cook15 minutes
You’ll often see tortillas filled with shredded chicken, bathed in green enchilada sauce, and topped with Mexican crema and crumbled queso fresco. The difference between a green enchilada sauce and a red enchilada sauce comes down to the types of chiles, tomatoes, and herbs used. A red enchilada sauce uses dried and smoked peppers with fruity notes like plum, and Roma tomatoes, which give the sauce a deeper and earthier quality. Meanwhile, a green enchilada sauce, like my recipe below, uses boiled tomatillos, a small husk-covered green tomato with a bright and tangy flavor profile, and boiled serranos or jalapeños. My version uses cilantro too, resulting in a fresh, bright, herbaceous, and tangy sauce that you’ll want to use on everything.
Why You’ll Love It
- It has a silkier texture and more robust flavor. I opt for boiling the tomatillos and peppers, and keeping the onion and garlic raw, for the best texture and richer flavor.
- You can make it as spicy (or not) as you want. My version has a bit of a kick, although the heat can be easily modified to the cook’s individual taste and heat tolerance by scooping out the seeds and membranes from the peppers. Or it can be made extra spicy by adding more peppers while fully intact.
Key Ingredients in Green Enchilada Sauce
- Tomatillos: These bright-green, ultra-tangy, and acidic small husky tomatoes are extremely key. And I know what you’re thinking: Can I use green tomatoes? They are not the same, and will yield different results. Seek out tomatillos for this recipe. For best results, it’s important to select tomatillos that are smooth and unblemished.
- Serrano peppers: Spicy, verdant, and grassy — a fresh green chile like serrano is the perfect pepper for this. Prioritize finding peppers with a deep green color, if possible.
- Cilantro: It has the peppery, citrusy touch this sauce needs. (Unless, of course, you have the soap gene, then just omit).
How to Make Green Enchilada Sauce
- Boil the tomatillos and peppers. Once the water is boiling, add tomatillos, peppers (with or without seeds removed), and kosher salt, then cover. Simmer until the tomatillos and peppers have darkened in color. (This will prevent the tomatillos from becoming sour.)
- Blend the ingredients. Blend together the onion, cilantro, garlic, kosher salt, bouillon paste, tomatillos, serranos, and 1/2 cup of the cooking liquid until as smooth as possible.
- Finish the sauce. Fry the enchilada sauce in a pan over medium heat until it deepens in color and reduces slightly. The final yield should be close to what you get in a 28-ounce can.
Helpful Swaps
If you can’t find serrano peppers, or think they are too spicy, look for jalapeños. They will be less spicy, and will contribute a very similar grassy and peppery flavor.
Storage and Make-Ahead Tips
- Prepping the ingredients is a great way to get ahead of the cooking time. Chop your onions, peel your garlic, clean your cilantro, and set that aside in a glass container to refrigerate for about 1 to 3 days before making the enchilada sauce. You can also boil the tomatillos and peppers ahead of time too, and similarly refrigerate in a sealed glass container.
- To store, keep in a sealed glass container and refrigerate for up to 5 days.
What to Serve with Green Enchilada Sauce
Green Enchilada Sauce Recipe
The freshest enchilada sauce you’ll ever taste comes together in just 30 minutes.
Prep time 15 minutes
Cook time 15 minutes
Makes about 2 1/2 cups
Serves 4 to 6
Nutritional Info
Ingredients
- 6 cups
water
- 1 pound
tomatillos (8 to 10)
- 2
medium serrano peppers
- 2 teaspoons
kosher salt, divided
- 1/2
large white onion
- 3 cloves
garlic
- 1/2
medium bunch fresh cilantro
- 1 teaspoon
vegetable or chicken bouillon paste
- 2 tablespoons
vegetable or olive oil
Instructions
Bring 6 cups water to a boil in a large saucepan over high heat. Meanwhile, while rinsing them under cool running water, remove the husks from 1 pound tomatillos. Trim off any attached stems with kitchen shears if needed. Trim the stems from 2 medium serrano peppers. For a spicy sauce, leave whole. For a milder sauce, halve lengthwise, then scrape out the seeds and membranes with a small spoon.
Add the tomatillos, serrano peppers, and 1 teaspoon of the kosher salt to the boiling water. Cover, reduce the heat to low, and simmer until the tomatillos and serranos darken in color and the serranos are knife-tender, 6 to 7 minutes.
Meanwhile, peel and coarsely chop 1/2 large white onion. Smash and peel 3 garlic cloves. Place the onion and garlic in a blender or food processor fitted with the blade attachment. Add 1/2 medium bunch fresh cilantro, the remaining 1 teaspoon kosher salt, and 1 teaspoon bouillon paste.
When the tomatillos are ready, turn off the heat. Scoop out 1/2 cup of the cooking liquid and add to the blender. Blend until as smooth as possible. Using a slotted spoon, transfer the tomatillos and serranos to the blender, and blend again until desired consistency.
Heat 2 tablespoons vegetable oil in a large frying pan over medium heat until shimmering. Remove the pan from the heat. Using a lid to shield yourself from oil splatter, carefully pour in the tomatillo mixture. Return to medium heat and bring to a low simmer. Simmer, stirring occasionally, until it reduces slightly and darkens in color, 5 to 7 minutes.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months. Thaw overnight in the refrigerator. Rewarm in a saucepan over medium heat.