This Green Enchilada Sauce recipe is quick and easy to make, naturally gluten-free, and full of savory green chile flavor. It’s perfect for enchiladas verdes and works as a versatile sauce for many Mexican dishes.
After many requests for a green counterpart to a popular red enchilada sauce, here is a simple, flavorful green enchilada sauce that I love. It’s quick to prepare, uses mostly pantry ingredients, and is naturally vegetarian, vegan, and gluten-free.
This green enchilada sauce takes about 15 minutes from start to finish. It relies on canned diced green chiles for convenience, but if you have fresh roasted chiles in season, those work beautifully too. The sauce is mild by default, but easy to make spicier if desired. It’s delicious drizzled over enchiladas or used as a finishing sauce for chicken, fish, steak, roasted vegetables, tacos, nachos, or breakfast dishes like chilaquiles and huevos rancheros.
Green Enchilada Sauce Ingredients
For this sauce you will need:
- Roasted green chiles: Canned diced green chiles are convenient and flavorful. Use fresh roasted chiles if you prefer.
- Garlic and onion: Sauté briefly to mellow and develop flavor.
- Jalapeño: Adds a touch of heat. Remove seeds for a milder sauce or keep them for more spice.
- Vegetable or chicken stock: Use vegetable stock for a vegan version; chicken stock works well for a richer flavor.
- Cumin, salt and pepper: Simple seasonings to round out the sauce—adjust to taste.
How to Make Green Enchilada Sauce
Follow these easy steps:
- Sauté the vegetables: Heat olive oil in a sauté pan over medium-high heat. Add diced onion and jalapeño and cook 4–5 minutes, stirring occasionally, until the onion is softened and translucent. Add minced garlic and cook 1–2 more minutes until fragrant.
- Blend the sauce: Transfer the cooked vegetables to a blender or food processor. Add the green chiles, vegetable (or chicken) stock, ground cumin, salt and pepper.
- Purée until smooth: Blend until the mixture is completely smooth. If the sauce is too thick, add a little extra stock or water to reach the desired consistency.
- Taste and adjust: Taste the sauce and add more salt, pepper, or cumin if needed. If you want more heat, stir in the jalapeño seeds or an extra jalapeño and blend again.
- Store or serve: Serve immediately, refrigerate for up to 4 days, or freeze for up to 3 months.
Recipe (Printable)
Ingredients
- 1 tablespoon olive oil
- 1 small white onion, peeled and diced
- 1 jalapeño, cored (seeds removed for milder) and diced
- 4 cloves garlic, peeled and minced
- 1 cup vegetable stock (or chicken 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
Instructions
- Heat the oil in a sauté pan over medium-high heat. Add the diced onion and jalapeño and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the garlic and cook 1–2 minutes more until fragrant.
- Transfer the cooked vegetables to a blender or food processor. Add the vegetable stock, diced green chiles, cumin, salt and pepper.
- Blend until completely smooth, adding a little extra stock or water if you prefer a thinner sauce.
- Taste and season with additional salt, pepper, or cumin if needed.
- Serve immediately, or refrigerate for up to 4 days. Freeze for up to 3 months.
Ways to Customize
- Make it spicier: Leave in the jalapeño seeds, add another jalapeño, or blend in a serrano chile.
- Add fresh cilantro: If you plan to use the sauce as a finishing drizzle (without cooking it again), blend in a small handful of cilantro for a bright herbal note.
- Adjust the texture: Thin with water or extra stock to use as a dressing or sauce for drizzling.
Ways to Use the Sauce
This green enchilada sauce is versatile. Try it with:
- Enchiladas verdes or a verde enchilada casserole.
- Mexican-style breakfasts such as migas, chilaquiles, huevos rancheros, or breakfast burritos.
- Tacos, tamales, nachos, quesadillas, burritos, fajitas, soups and stews—wherever a bright green chile sauce would add flavor.
- A finishing sauce for baked chicken, fish, shrimp, steak, or roasted vegetables.
- A salad dressing when thinned with water or stock.
Make a double batch and freeze portions for quick weeknight meals. Enjoy this bright, savory green enchilada sauce as a flavorful staple in your kitchen.
