The BEST homemade green enchilada sauce recipe that you’ve ever tried! Just follow my tips to make the most amazing green enchilada sauce, to take your chicken enchiladas to a whole new level.
A super easy, authentic green enchilada sauce that is made with oven roasted tomatillos. Plus, learn how to add even more flavor to this very simple recipe.
First published May 2016
This authentic Mexican green enchilada sauce is so much better than any store-bought enchilada sauce. I like to make mine extra spicy, but you can make it mild, or to your liking. The roasted tomatillos and peppers make the flavors of this sauce pop even more. It makes for the best chicken enchiladas!
Why I love this recipe
- Because I roast the tomatillos, the acidity is more muted, and the flavors of the tomatillos shine through.
- This is a recipe guide for green enchilada sauce, and I share how to add the most flavor to get the BEST green enchilada sauce made with tomatillos.
- This recipe is gluten free and vegan friendly as well.
- You can easily make it into a creamy enchilada sauce (although that’s not my personal preference).
- I also provide substitutions to make this recipe even easier to make.
The difference between red enchilada sauce and green enchilada sauce is in the ingredients. Red enchilada sauce is made with a variety of red chilis, whereas green enchilada is made with various types of green chili and tomatillo. Because of the green chili, the green sauce can be spicier than the red sauce, but my recipe is super easy to adapt to make it mild.
The balance of spicy, tangy and freshness is what makes the green enchilada tomatillo sauce my favorite recipe. Salsa verde and green enchilada sauce have similar tastes, because salsa verde is the backbone for tomatillo enchilada sauce recipes. So, if you like salsa verde, then you’ll absolutely love this recipe!

Ingredients
For the most flavorful version
Roasted tomatillos enchilada sauce uses the same ingredients as salsa verde as the base.
- Tomatillos – Mexican husk tomatoes
- Poblano peppers and jalapeno peppers
- Onion
- Garlic
- Cilantro
- Lime
- Cumin and salt
In addition to the salsa verde ingredients, you will also need,
- 1.5 cups stock (or leftover liquid from making carnitas)
- Cilantro roots or coriander seeds
- Orange juice
- Lime juice
- Cornstarch or flour
This will make a small batch of mojo flavored stock that will make your green sauce for enchiladas even more flavorful!
For the quick version
To shave off some time, there are shortcuts you can take. But I can guarantee the flavor won’t be as good as the recipe I’m sharing here with you!
You can purchase canned tomatillos, OR premade salsa verde.
And instead of making a mojo flavored stock, you can buy premade plain chicken or vegetable stock instead.
How to make green enchilada sauce with roasted tomatillos
Making the roasted salsa verde base
The first step is to prep all the vegetables and fruits (tomatillos) and place them on a lined baking tray. Preheat the oven to 450 F. Then roast them in a very hot oven (or broil) until they soften and get a nice char on them.
Once the tomatillos and peppers are charred, blend them in a food processor along with the cumin, cilantro, lime and salt. You can make it chunky or super smooth – that is entirely up to you.
Once the salsa verde is made, you’re ready to proceed with the green enchilada tomatillo sauce recipe.


Making the green sauce
While the tomatillos are roasting in the oven, you can make the mojo flavored stock by simmering stock with orange juice, lemon juice, and cilantro roots.
This stock is used to thin out the salsa verde to the consistency you prefer, and add more lime juice and salt to your taste.
Personally, I like to add a little more sauce, and then thicken it with some cornstarch or a roux.
Add more flavor!
By roasting the tomatillos to make your own salsa verde!
For a quick green enchilada sauce
Making green enchilada sauce with salsa verde is the easiest and fastest method and it can be made with store-bought salsa verde of your choice. All you need to do is cook the store-bought salsa verde with store-bought stock to the right consistency. Then add some lime juice and salt to your taste.
You can also make the salsa verde from scratch, and use it to make enchilada sauce as well.
Quick version
Replace the roasted tomatillos with canned tomatillos.
Use store-bought salsa verde instead of homemade salsa verde.
Variations and ingredient substitutions
To make a creamy green enchilada sauce – Add 1/4 cup sour cream to the sauce. You can also add vegan sour cream.
Gluten free green sauce – Use cornstarch instead of a flour roux.
Vegan version – Use vegetable stock and vegan sour cream (if using).
To make a milder version – Skip the jalapenos.
You can also substitute the poblano peppers with hatch chile for a green chile enchilada sauce!
Recipes that use roasted tomatillo sauce
Green enchiladas like green chicken enchiladas or green pork enchiladas.
Verde casseroles.
Green chilaquiles – while ususally made with salsa verde, can also be made with this tomatillo based enchilada sauce.
Use the green tomatillo enchilada sauce to make pulled pork or chicken too!
Storing the sauce for later
Place the sauce in an air-tight container or glass jar (with a tight fitting lid). Let it cool to room temperature, and store in the fridge for about 5 days.
You can also store it in the freezer for up to 3 months.

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Homemade Roasted Tomatillo Enchilada Sauce (Green Enchilada Sauce)
Ingredients:
Roasted Salsa Verde (makes about 1 ½ cups; see recipe notes for shortcuts)
- 455 g tomatillos about 8 –9 medium sized tomatillos
- 3 poblanos
- 2 jalapenos leave out the seeds if you want it milder
- 1 medium red onion peeled and quartered
- 4 garlic cloves
- Pinch ground cumin
- Handful of cilantro leaves and stems
- 1 lime for lime juice
- Salt to taste
Mojo stock
- 1 cup chicken stock or vegetarian stock
- 2 tbsp lime juice
- ¼ cup orange juice
- ½ tsp ground cumin
- ½ tsp ground coriander
- 3 cilantro roots washed (optional)
Roasted Tomatillo Enchilada Sauce
- 2 tbsp flour or 1½ tsp cornstarch
- 1 tbsp oil
Instructions:
Roasted Salsa Verde (makes about 1 ½ cups)
- Click here to get the roasted salsa verde recipe.455 g tomatillos, 3 poblanos, 2 jalapenos, 1 medium red onion, 4 garlic cloves, Pinch ground cumin, Handful of cilantro, 1 lime, Salt
- See recipe notes for shortcuts.
Mojo Stock (make this while the tomatillos are roasting)
- Place all the ingredients in a saucepan.1 cup chicken stock, 2 tbsp lime juice, ¼ cup orange juice, ½ tsp ground cumin, ½ tsp ground coriander, 3 cilantro roots
- Bring the stock to a boil over medium-high heat. Lower the heat and allow the stock to simmer for about 20 – 30 minutes. Turn off the heat.
- For even more flavor, allow the stock to sit for about 20 – 30 minutes before straining it. The stock is now ready to be used.
Roasted Tomatillo Enchilada Sauce
- Place the oil or butter in a nonstick saucepan and heat over medium heat.1 tbsp oil
- When heated, add the flour and mix well to create a roux. Stir for a few minutes until the flour is cooked and forms a paste.2 tbsp flour
- To keep it gluten free, add the cornstarch instead of the flour and mix it in well until there are no lumps. You do not have to cook it longer.2 tbsp flour
- Add the mojo stock / regular stock into the saucepan and bring it to a simmer and let it thicken.
- Stir in the salsa verde and heat through.
- Add salt and lime juice to taste (and extra stock if you need to thin it out).
Tips & Tricks
Shortcuts for the salsa verde
- You can substitute 455 g / 1 lb tomatillos with 1 x 312 g / 11 oz can of tomatillos.
- Instead of homemade salsa verde, you can use 1.5 – 2 cups of store-bought salsa verde as well.
Other substitutions
You can also skip making the mojo stock if you prefer, and just add regular stock.Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Chef D says
Best green sauce I’ve made to date. I have a great easy shredded chicken instapot recipe and I used the leftover broth to make this sauce. Best chicken enchiladas I’ve made. Tangy and delicious. I can’t compliment it enough. Thank you!!!!
Lynn says
Why is my verde sauce a little bitter?
Dini says
Hi Lynn
If it’s bitter, then it’s likely that you burnt the tomatillo or the chili and the burnt parts were included in the verde.
Peg says
You want the burnt parts (charred skin from the tomatillo). A bit of bitter is a good thing, you just need to add a wee bit of sugar to balance it out. Grew up making Tex-Mex and that’s what we always do. Your recipe is exactly like how we use to do it except we just really blended the salsa verde, added a couple tsps. of the pork butt gel and used that for the the enchiladas. No milk or flour needed.
GingerFoodsTeacher says
Awesome recipe!
Used in my IP to make my pulled chicken, and used 2 stock cubes (tomato and chicken/cilantro), the broth for the sauce was delicious. I charred my tomatillos, garlic and onion on the grill and opted to omit the dairy.
I will definitely make this again!
Taryn c. says
So, I’m the weirdo who makes this by the GALLON! It cans beautifully btw. I don’t think I would go through the effort for one batch, but 12 batches is well worth it to have the best chicken enchiladas in town (and I live in southern az so that’s saying something)
Jim Skaggs says
did you waterbath can this or pressure can this?
Dini says
Hi Jim
I have only stored this by freezing and not canning. So, unfortunately, I’m not sure if either method will work.
Chris says
This salsa is great, how do you safely can this? Do you need to add anymore acid or is there enough in it?
Dini says
Hi Chris
I haven’t tried to can this recipe so I don’t know if it will can well. I usually freeze it.
I hope that helps!
Chris says
Did you modify the recipe for canning at all?
June says
Can’t bring myself to use canned with all the preservatives anymore….making this for dinner tonight. Thank you!
Niki Arya says
This is hands down my fave enchilada sauce recipe! And it’s also SO EASY. I discovered this last year and it has become a staple in my house! Make a batch at least once a month and it’s a HIT every time.
Sandy stewart says
This was an amazing tomatillo enchilada sauce. I make this for the grandkids because it isn’t so spicy and I also make a red sauce that I usually kick up for the adults thank you so much!
Hanna D says
Best enchilada recipe hands down! Super simple and great texture and flavor. Roasting the veggies makes this a next level flavor explosion. Give it a shot. You won’t be sorry.
Amy Carter says
Just made my second batch of sauce using your salsa verde. My daughter is vegan so I use coconut milk and veggie stock. My meat eating son thinks it’s delicious! We serve over not with pork for him, Thanks so much for your wonderful recipe
Dini says
So glad you liked the recipe Amy! Thank you so much for letting me know. 🙂
Joey Phillips says
Can this sauce be frozen rather than canned?
Dini says
Hi Joey!
Yes it can be 🙂
I haven’t done it myself, buy I see no reason why it couldn’t be! I couldn’t tell you how long it will last in the freezer, but I would personally use it at least within a month.I freeze this sauce for upto 3 months and thaw it out in the fridge before using!Hope that helps!
Dini
Michelle says
Hello there 😀 This looks soooo delicious! Do you have instructions to can this? How long do you process this in a water bath canner?
Candice says
So some recipes call for the outer blackened skin to be removed. Not so here?
Dini says
Hi Candice!
I removed the husk before roasting the tomatillos, but I did keep the charred skin because I liked the smoky flavor they add – however you can remove it if you prefer 🙂 Hope that helps!
Sadia says
Hey Dini! This green enchilada sauce recipe looks great. I only tried the red enchilada sauce till now. Would love to tasta this. Will be cooking this soon. Saved.
Suchi @elegant meraki says
I love sour tomatilloes! Specially on a total sandwich and in taco. Roasted it is something I never did before. Can’t wait to try it out.
Christine | Mid-Life Croissant says
I have to have Dini night at my house. We are all loco for Mexican flavors. Well, I say “all” but Iris is afraid of heat. She’ll learn.
Anyway, I have to do your salsa, carnitas and then make this sauce. Sounds just delicious.