This vibrant green enchilada sauce is fresher and more flavorful than store-bought versions, yet simple and versatile enough to pair with many different fillings.
Why we love this recipe
If you love enchiladas, this sauce is worth the small amount of effort. It is:
- Bright and well-balanced in flavor
- Made from easy-to-find ingredients
- Vegan, gluten-free, and dairy-free when you choose vegetable broth
- Make-ahead friendly and freezes well
This sauce complements any green-sauce-friendly filling, such as chicken or black bean and zucchini enchiladas.
What you’ll need
Here’s a quick look at the ingredients used to make this sauce.
- Poblano peppers provide rich flavor with mild heat. If you can’t find poblanos, Anaheim or Hatch chiles are good substitutes.
- Jalapeño pepper adds heat; U.S. jalapeños vary in spice, so remove seeds and white ribs to reduce heat if desired. Adjust the amount to taste.
- White onion is sweeter and works especially well in this sauce.
- Low-sodium chicken broth or vegetable broth keeps the sauce flavorful without extra salt. Use a stock you like for the best results.
How to make it
Below is a summary of the steps to make a smooth, flavorful green enchilada sauce. Full details are in the recipe card.
- Sauté the poblanos, onion, jalapeño, and garlic in oil until softened and lightly browned in spots.
- Add ground cumin and black pepper, cooking for another minute to bloom the spices.
- Transfer the cooked vegetables to a blender, add broth, cilantro, and lime juice.
- Blend until completely smooth — the sauce is ready to use.
Expert tips and FAQs
This recipe yields about four cups of sauce — typically enough for a single pan of enchiladas. A common approach is to spread one cup on the bottom of the pan, use one cup in the filling, and pour the remaining two cups over the top before baking.
Yes. Store the sauce in an airtight container in the refrigerator for up to a week, or freeze it for up to a year. It also freezes well in portions, so you can double the batch and save half for later.
More favorite Mexican-inspired sauces
- 4-ingredient guacamole recipe
- Cilantro sauce
- Pico de gallo
- Cilantro mayo
Green Enchilada Sauce Recipe
Ingredients
- 2 tablespoons olive oil (30 ml)
- 4 poblano peppers, seeds and white ribs removed, diced
- 1 white onion, diced
- 1 jalapeño pepper, seeds and white ribs removed, diced
- 8 cloves garlic, chopped
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
- 1 cup lower-salt vegetable or chicken broth (240 ml)
- ½ cup chopped fresh cilantro leaves and tender stems
- 3 tablespoons freshly squeezed lime juice (about one lime, 45 ml)
Instructions
- Warm the olive oil in a 12-inch skillet over medium-high heat.
- Add the poblanos, onion, jalapeño, garlic, and salt.
- Cook, stirring occasionally, until the vegetables are softened and lightly browned in spots, about 8 minutes.
- Stir in the cumin and black pepper and cook for one more minute, stirring constantly.
- Transfer the mixture to a blender.
- Add the broth, cilantro, and lime juice.
- Blend until the sauce is completely smooth.
Notes
- Poblano peppers offer mild heat and good flavor; Anaheims or Hatch chiles can substitute if needed.
- Jalapeños vary in spiciness—remove seeds and ribs to mellow the heat or add more to increase it.
- Choose a good low-sodium broth. For a vegetarian option, use a flavorful vegetable broth.
- The recipe yields about four cups of sauce—generally enough for one pan of enchiladas.
- The sauce stores well: refrigerate in an airtight container for up to a week or freeze for up to a year.
Nutrition
Nutrition information is an approximation.
Additional Info
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