Homemade Green Enchilada Sauce

This simple, homemade green enchilada sauce tastes far better than storebought. It can be used in so many recipes as a substitute!

Is it normal for one to get insanely excited about homemade enchilada sauce? Is it?

Come on, tell me the truth; you don’t have to spare my feelings.

I must be really ok with my nerdiness to confess that I think I let out a little scream of joy when my friend, Liz, sent me this recipe for homemade green enchilada sauce.

I don’t think I knew until that moment that I’d been waiting my whole life for this. Insert angels singing.

I frequently use the sauce part of this recipe when I want homemade red enchilada sauce but a delicious green variety has eluded me, and I am so very happy to add this to my DIY collection.

It tastes a million bazillion times better than the brands I’ve bought in the past and is pretty darn simple.

Just wait until you see the first recipe I used it in.

Think: 30-minute skillet meal bursting with all sorts of Tex-mex fall flavors. {Update: here’s the divine enchilada skillet I posted using this homemade green enchilada sauce.}

I can’t wait to use this mean green sauce in some of our family favorites that call for green enchilada sauce:
Smothered Sweet Pork Burritos
Skillet Chicken with Mexican Green Rice
White Chicken Enchiladas
Honey Lime Chicken or Pork Enchiladas
Chicken Enchilada Pasta

One Year Ago: Classic Tomato Soup (and Tuna Melts!)
Two Years Ago: Creamy Garlic Alfredo Sauce {My Go-To Dinner Saver!}
Three Years Ago: Cream Cheese Chicken and Vegetable Soup

Homemade Green Enchilada Sauce

Yield: 2 -3 cups of sauce

Prep Time: 15 minutes mins

Cook Time: 40 minutes mins

Total Time: 55 minutes mins

4.56 stars (504 ratings)

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Ingredients

• 2 tablespoons oil
• ½ cup finely chopped onion
• 1-2 garlic cloves, finely minced
• 3 tablespoons flour
• ¼ teaspoon cumin
• ¼ teaspoon black pepper
• 1 ½ cups low-sodium chicken or vegetable broth
• 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
• ¼ teaspoon dried oregano
• ½ teaspoon salt
• 1 medium jalapeno, finely diced (optional)

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Instructions 

• In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren’t sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
• Stir in the flour and cook for 2-3 minutes, stirring constantly. It’s ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
• Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
• Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened – able to coat a spoon but still drip off. Add more broth to thin out if needed.
• Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen – probably up to a month or two if well sealed.

Notes

Chiles: canned chiles usually have added sodium so that’s why I rinse them prior to using. 

To Roast Them: the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).

Author: Mel

Course: sauce

Cuisine: American

Method: Stovetop

Recommended Products

Cookware

Wooden Spoon

Wire Whisk

Recipe Source: from my friend, Liz K. (thanks, Liz!)

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Green Chile Chicken Enchilada Stack

Creamy Green Chile Chicken Enchiladas

Easy Chicken Enchilada Casserole

The Best Red Sauce Chicken Enchiladas