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green enchilada sauce in a glass container next to jalapenos with a wooden spoon

Green Enchilada Sauce

Isabel Laessig
This is a quick and easy recipe for green enchilada sauce combining green chilis with fresh ingredients and Mexican spices. The result is a rich, tangy, and vibrant green enchiladas sauce perfect for enchiladas Verdes, tacos, burritos, and so much more!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Sauce
Cuisine Mexican
Servings 4 people
Calories 80 kcal

Equipment

  • 1 Cutting board
  • 1 sharp kitchen knife
  • 1 Blender or food processor
  • 1 Saucepan
  • Measuring spoons

Ingredients
  

  • 2 tablespoons minced garlic
  • 1 cup Green chiles canned
  • 1 cup Onion diced
  • 1 teaspoon Oregano
  • 2 cups Chicken broth
  • 2 tablespoons Olive oil
  • ½ teaspoon Pepper
  • ¾ teaspoon Course kosher salt
  • 1 teaspoon Cumin

Optional: For Spicier Sauce

  • 3-4 Jalapeno slices
  • 1 teaspoon Cayenne Pepper

Instructions
 

  • In a saucepan, sauté the onion in the olive oil for 5 minutes over medium heat. Add the garlic and sauté for 1 minute.
    1 cup Onion diced, 2 tablespoons Olive oil, 2 tablespoons minced garlic
    sauteing onions in a cast iron skillet
  • Add the remaining ingredients and bring to a simmer for 10 minutes.
    1 cup Green chiles, 1 teaspoon Oregano, 2 cups Chicken broth, 2 tablespoons Olive oil, ½ teaspoon Pepper, ¾ teaspoon Course kosher salt, 1 teaspoon Cumin, 3-4 Jalapeno slices, 1 teaspoon Cayenne Pepper
    enchilada sauce ingredients in pan
  • This will reduce the sauce by 20%. It should look like a chunky sauce at this point.
    green enchilada sauce in pan
  • Add the reduction to a food processor or blender and process the sauce for 60 seconds until the color lightens and is smooth.
    enchilada sauce mixed in blender
  • Use right away or store in an airtight container such as a jar, and enjoy!
    green enchilada sauce in a jar overhead shot

Notes

  • If you would like your sauce to be thicker, use less chicken stock and reduce the sauce by half, rather than 20%
  • The texture of the sauce is also to taste, I like a smooth green enchilada sauce (especially to make enchiladas verde). If you like a chunky texture, simply pulse the sauce a few times in the blender rather than blending until smooth.
  • Most of the time the heat from a jalapeno comes from the seeds and ribs. If you like the pepper flavor of jalapeno, but you're not a fan of the heat, try using just the flesh of the jalapeno!

Nutrition

Serving: 1gCalories: 80kcalCarbohydrates: 12gProtein: 4gSodium: 759mgFiber: 4gSugar: 8gVitamin A: 1200IUVitamin C: 192mgIron: 1.4mg
Keyword green enchilada sauce, green enchilada sauce recipe, recipe for green enchilada sauce
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