This tomatillo enchilada sauce is a fresh, tangy, homemade green sauce made with caramelized tomatillos, peppers, onion, garlic, cilantro, and warm spices. It has a bright salsa verde flavor with medium heat, and it tastes far better than a typical store-bought can. Use it for enchiladas, casseroles, soups, tacos, nachos, grilled meats, seafood, or as a dipping salsa for tortilla chips.
This green tomatillo enchilada sauce brings bold flavor, fresh acidity, and just the right amount of spice to Mexican-inspired dishes. The heat level is easy to adjust, so you can make it mild, medium, or spicy depending on your preference.
Easy to Make
You will love how simple this homemade tomatillo enchilada sauce is to prepare. Start by sautéing the tomatillos, peppers, and onion until they soften and develop golden edges. This caramelization gives the sauce a deeper, richer flavor.
After the vegetables have browned slightly, add the garlic, cilantro, green chiles, vegetable stock, cumin, salt, and pepper. Let everything simmer briefly so the flavors can blend, then puree the sauce until smooth with an immersion blender or a regular blender.
That is all it takes to make a vibrant green enchilada sauce from scratch.
Unforgettable Sauce
This tomatillo enchilada sauce is bright, savory, and full of flavor. The tomatillos give it a naturally tangy taste, while the poblano, Anaheim, jalapeno, and canned green chiles add layers of pepper flavor and gentle heat.
Many green enchilada sauces rely mainly on green chiles, but the tomatillos make this version especially fresh and distinctive. It is smooth enough for enchiladas and casseroles, yet flavorful enough to serve as a salsa verde.
Keeping it Healthy
Making tomatillo enchilada sauce at home allows you to control the ingredients and avoid unnecessary additives. This recipe uses fresh vegetables, olive oil, herbs, and spices, with no added sugar and no dairy.
- This recipe is vegan and vegetarian, as well as gluten free, low carb, and keto friendly.
- No dairy is used.
- Use fat-free or reduced-sodium vegetable broth if you want a lighter sauce.
- The ingredients are simple and easy to recognize.
- Olive oil adds healthy fat and helps caramelize the vegetables.
- No added sugar is needed unless your tomatillos are unusually tart.
How To Use
This tomatillo enchilada sauce is incredibly versatile. It works beautifully in enchiladas, but it can also be used as a topping, dip, or base for other recipes.
Use it in:
- Green Enchilada Chicken Soup
- Seafood Enchiladas
- Green Enchiladas with Chicken
- Zucchini Enchilada Boats
- Healthier Green Enchiladas
One of the best ways to enjoy this sauce is with pulled pork enchiladas. Dip corn tortillas into the sauce, fill them with pulled pork and cheese, roll them up, and place them in a 9×13-inch baking dish. Spoon more sauce over the top, add cheese, and bake at 350 degrees F until hot and bubbly. Finish with sour cream, extra cheese, and more sauce if desired.
You can also spoon this green tomatillo sauce over steak, chicken, pork, shrimp, or fish. It makes a flavorful base for soups, casseroles, taco bowls, and nachos. For a vegan option, serve it over tortilla chips with sautéed chipotle-seasoned vegetables and vegan cheese.
Because it works as both a sauce and a salsa, it is also perfect for snacking. Serve it with tortilla chips, drizzle it over taco salads, or mix equal parts sauce and sour cream for a creamy dressing.
One recipe is equivalent to one 28-ounce can of store-bought enchilada sauce.
Ingredients
Here are the ingredients you will need to make this tomatillo enchilada sauce recipe:
See the recipe card for exact quantities.
- Extra-virgin olive oil – Helps sauté and caramelize the vegetables. Avocado oil may also be used.
- Yellow onion – Yellow or white onion works well and keeps the sauce color bright.
- Tomatillos – These small green fruits have a papery husk and a tart flavor that mellows as they cook.
- Poblano pepper – A mild chile pepper that adds earthy flavor without too much heat.
- Anaheim pepper – Mildly sweet with gentle spice, making it a good choice for green sauces.
- Jalapeno pepper – Adds heat. Remove the seeds for a milder sauce.
- Minced garlic – Adds savory depth.
- Cilantro – Gives the sauce fresh, herbal brightness.
- Canned green chiles – Choose mild, medium, or hot depending on your desired spice level.
- Vegetable stock – Creates the sauce base. Chicken broth may be used if you do not need the recipe to be vegetarian or vegan.
- Cumin – Adds warm, earthy flavor.
- Kosher salt – Enhances the flavor of the vegetables and spices.
- Ground black pepper – Adds mild spice and balance.
Substitutions and Variations
Here are a few easy ways to adjust your homemade green enchilada sauce:
- For a milder sauce: Use mild canned green chiles, reduce or omit the jalapeno, or replace it with another poblano pepper.
- For a spicier sauce: Add more jalapeno or use serrano peppers. Habanero, Fresno, or chipotle peppers may also be used, but chipotle will add a smoky flavor.
- Use roasted tomatillos: Roast halved tomatillos at 400 degrees F for about 20 minutes, or until tender, then add them when you add the broth.
- If the sauce is too thick: Stir in additional vegetable broth until it reaches your preferred consistency.
- If the sauce is too thin: Simmer it longer to reduce the liquid.
- If the sauce is too tart: Add a teaspoon or two of sugar or a sugar substitute to soften the tanginess.
- For lower sodium: Use reduced-sodium broth and decrease or omit the added salt.
Instructions
Here is how to make tomatillo enchilada sauce:
For complete details, see the printable recipe card below.
Lets get Started
Remove the papery husks from the tomatillos, rinse them well, and cut them into chunks. Chop the onion. The pieces do not need to be perfect because the sauce will be blended.
Cut the poblano, Anaheim, and jalapeno peppers in half lengthwise. Remove the stems and seeds, then roughly chop the peppers. Remove most of the cilantro stems and chop the leaves.
Caramelize
In a 4-quart stockpot, heat olive oil over medium-high heat until it begins to shimmer. Add the onion, tomatillos, and peppers.
Sauté for 5 to 6 minutes, or until the vegetables soften and develop light golden brown edges.
Add Remaining Ingredients
Add the minced garlic, cilantro, canned green chiles, vegetable stock, cumin, salt, and ground black pepper.
Reduce the heat to medium-low and simmer for about 5 minutes. This helps the flavors come together and allows the liquid to reduce slightly.
Blend It
Remove the pot from the heat. Blend the sauce until smooth using an immersion blender, or carefully transfer it to a countertop blender and blend in batches if needed.
Taste and adjust the seasoning with additional salt, pepper, or broth as desired.
Use It or Store It
Use the sauce right away in your favorite recipe, or let it cool completely before refrigerating or freezing it for later.
Top Tips
- Good caramelization is key. Let the vegetables brown slightly around the edges for the best flavor.
- After adding the broth and seasonings, simmer gently rather than boiling rapidly.
- Wear gloves when handling hot peppers if your skin is sensitive.
- Remove pepper seeds for less heat.
- Start with less spice and add more after tasting. It is easier to increase heat than reduce it.
- Use fresh vegetables when possible. Frozen peppers and onions may release extra water and weaken the flavor.
- Prep all ingredients before cooking so the sauce comes together quickly.
FAQs
Is tomatillo sauce the same as green enchilada sauce?
They are similar, but not always the same. Both often include onion, garlic, broth, and seasonings. Tomatillo sauce includes tomatillos and green chiles, while some green enchilada sauces are made mostly with green chile peppers and may not include tomatillos.
Is green tomatillo sauce spicy?
Green tomatillo sauce can be mild, medium, or spicy depending on the peppers used. This recipe has a medium level of heat. For a milder version, use more poblano or Anaheim pepper and less jalapeno. For a hotter sauce, add extra jalapeno or serrano pepper.
Can you make it ahead of time?
Yes. This sauce is great for meal prep because it stores well and can be used later in enchiladas, soups, casseroles, or as a salsa.
How long will this Enchilada sauce keep?
For the best flavor, use the sauce within 3 to 4 days when stored in the refrigerator.
How do I store this sauce?
Store cooled enchilada sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for longer storage.
Can you freeze this Sauce?
Yes. Freeze the sauce in an airtight container for up to 6 months. After thawing, the sauce may be slightly thinner because freezing can release extra moisture. Simmer it briefly if you want to thicken it again.
📖 The recipe.
Tomatillo Enchilada Sauce
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion (chopped)
- 3 tomatillos (peeled and cut into 2-inch cubes)
- 1 poblano pepper (stemmed, seeded, and chopped)
- 1 Anaheim pepper (stemmed, seeded, and chopped)
- 1 jalapeno pepper (stemmed, seeded, and chopped)
- 1 tablespoon garlic (minced)
- 1 small bunch cilantro (stems removed and finely chopped)
- 16 ounces vegetable stock
- 4 ounces canned diced green chiles
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
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In a 4-quart stockpot, heat olive oil over medium-high heat until it begins to shimmer. Add the onion, tomatillos, poblano, Anaheim pepper, and jalapeno.
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Sauté until the vegetables soften and caramelize around the edges, about 5 to 6 minutes.
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Add the minced garlic, cilantro, canned green chiles, vegetable stock, cumin, salt, and black pepper.
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Reduce the heat to medium-low and simmer for about 5 minutes to blend the flavors and slightly reduce the liquid.
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Remove the pot from the heat and blend until smooth with an immersion blender, or carefully transfer the sauce to a blender.
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Taste and adjust seasoning if needed. Use immediately, refrigerate, or freeze.
Kori’s Tips
- One recipe is equivalent to one 28-ounce can of store-bought sauce.
- Serving suggestions: Use in enchiladas, spoon over steak, chicken, pork, or seafood, or use as a base for casseroles, soups, and salsa.
- Top tip: Let the vegetables caramelize before adding the broth. This step builds flavor and makes the sauce richer.
- Substitutions: Use poblano and Anaheim peppers for a milder sauce, or jalapeno and serrano peppers for more heat.
Nutrition
Carbohydrates: 4g
Protein: 1g
Fat: 4g
Saturated Fat: 1g
Sodium: 480mg
Potassium: 95mg
Fiber: 1g
Sugar: 2g
Vitamin A: 202IU
Vitamin C: 18mg
Calcium: 15mg
Iron: 1mg
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More Enchilada Sauce Recipes
- Green Enchilada Sauce – A simple green sauce recipe made without tomatillos.
- Red Enchilada Sauce Recipe – A thick, rich sauce made with dried chile peppers, smoked paprika, and cherry tomatoes.