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Square feature image looking down on a the green enchilada sauce in a large mason jar ready for the next delicious recipe. In the background are green chiles, jalapeno, fresh herbs.

Green Enchilada Sauce Recipe

Homemade Green Enchilada Sauce is a quick and simple 8-ingredient recipe that you can use on many of your Mexican-inspired recipes. You'll love the homemade taste!
1 recipe = 1 (28 oz) can of store-bought green enchilada sauce
4.56 from 36 votes
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Author Kori Butler
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dressing, Sauces, and Seasoning
Cuisine Mexican
Servings 24 oz (10 servings)
Calories 38 kcal

Ingredients
  

  • 2 tablespoons avocado oil (or olive oil)
  • 1 cup onion (chopped)
  • 2 garlic cloves (minced)
  • 1 cup green chiles (diced or chopped; frozen or canned, do not drain)
  • 2 cups chicken broth or vegetable
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ¾ teaspoon sea salt or kosher salt
  • ½ teaspoon pepper
  • optional: 1 diced jalapeno pepper (add to increase heat level)

Instructions
 

  • Heat oil in a skillet over medium-high heat. Saute onion until soft. Add garlic and cook for 1 minute.
  • Reduce heat to medium. Add green chiles, broth, cumin, oregano, salt, pepper, and optional jalapeno.
  • Simmer, uncovered, for 15 minutes until the liquid is reduced by about 25%, about 3 cups in volume.
  • Use an immersion blender to blend ingredients to your desired consistency. If you don't have an immersion blender, transfer to a regular blender and pulse until the desired consistency is reached. Adjust seasoning to taste.
  • If the sauce is for later use, let it cool, then store it in an airtight container for storage in your refrigerator or freezer.

Video

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Use fresh roasted green chiles in place of canned green chiles. See our Common Questions in the post for instructions on roasting peppers.
  • SUBSTITUTIONS: Use vegetable or chicken broth. Use frozen or canned green chiles. To make it hotter, use hatch green chiles to make it even hotter add diced jalapeno peppers with the green chiles.
  • SERVING SUGGESTION: Use a full recipe of this sauce in our Slow Cooker Green Enchilada Soup Recipe - the best soup!! :)

    • Nutrition

    Serving: 10servings ( approx. 2.5 oz each)Calories: 38kcalCarbohydrates: 3.4gProtein: 0.3gFat: 2.9gSodium: 246mgFiber: 0.8gSugar: 1.5g
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