This quick green enchilada sauce is the perfect addition to your Mexican or Tex-Mex meals, and so much better than store-bought! Made with roasted green chilis, jalapenos, and fresh cilantro, it comes together in just 25 minutes with a tangy, savory flavor.
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Add a new flavor to your repertoire with this delicious homemade green sauce. Not only is it delicious with your favorite enchilada recipe, but it makes a flavorful addition to other meals like quesadillas and tortilla chips as well.
It's simple to whip up and stores well, meaning you can whip up a batch and store it to use throughout the week on anything that needs a bit of extra flavor: chicken, salads, french fries... you name it!
Why you will love this recipe
- Easy to make with a few simple steps: sauté, simmer and blend!
- Quick and done in under 30 minutes
- No tomatillos needed - instead, you can make this sauce any time of year
- Fresh pop of flavor from lime juice and cilantro pairs well with the spicy kick
- Allergy-friendly as it is naturally dairy-free, gluten-free, and vegan
What you need to make it
Ingredient notes & substitutions
- Olive oil can be swapped for any neutral oil, or even butter
- Cilantro adds a lot of flavor, but you can skip it if you don't like it. Of course, you can also add more if you love it.
- Yellow onions can be replaced by red onions or shallots
- Oven-roasted green chiles: any kind will work, but the chiles from Trader Joe's have a special, tangy flavor that I love
- Jalapenos: make sure to remove the seeds if you don't like spice. Or leave them in for more of a kick!
- Vegetable stock cube: If you have homemade vegetable broth (or chicken broth) you can use that in place of a stock cube and water. Use the same amount as water.
- Fresh lime juice maximizes flavor - bottled is fine in a pinch
- Don't add salt until after taste testing - and only if you need it
How to make it
- Heat the oil over medium heat before adding the onion, garlic, and jalapeno to sauté
- Crumble up the bouillon cube, add it to the pan and mix
- Pour in the water
- Mix in the green chiles and cumin and simmer for 10 minutes
- Taste test and season it with salt and pepper as needed
- Add in the cilantro and lime juice
- Mix well
- Puree with an immersion blender, taste test again, and serve!
Tips & tricks
- Adjust the spice level to your personal palate by opting for none, some, or all of the jalapeno seeds
- Taste test first and use more or less seasonings as needed
- If using an immersion blender, be careful as the sauce does splatter. I recommend placing the sauce pan in the sink, that way most of the splatter is contained.
- If using a food processor, make sure to give it "air breaks" so that the pressure from the hot liquid doesn't build
- Adjust the texture depending on how you like your sauce. If you like it chunky, don't mix it as much, or even at all.
Storing, freezing & reheating
Storing: Let the green chili sauce cool completely before storing it in the fridge in an airtight container or jar for up to 5 days.
Freezing: You can freeze this enchilada sauce to use later. Let it cool completely before freezing in a freezer bag or container. Let it thaw in the fridge overnight before using.
Make ahead: The sauce is good for up to 5 days in the fridge, so you can easily prep it in advance of when you need it.
Recipe FAQ
Typically used for chicken enchiladas, this sauce can be used for much more than that. Use it as a salsa verde with corn tortillas, as the base of a quesadilla, or drizzled on nachos.
It can also be used on top of eggs, tacos, or even a burrito bowl. It's a great way to give any dish a burst of flavor!
More quick & easy sauces
Looking for more quick & easy sauces to try?
- Easy Homemade Teriyaki Sauce
- 2-minute Gluten Free BBQ Sauce
- Dijonnaise
- Garlic Parmesan Sauce
- Garlic Dipping Sauce
Did you love this recipe? Rate it five stars!
...and let me know what you loved about it in the comments.
Recipe
Green Enchilada Sauce
Print RateIngredients
- 1 tablespoon olive oil or neutral oil / butter
- ¾ chopped yellow onion or shallots / red onion
- 2 tablespoon chopped jalapeño with or without seeds
- 2 teaspoon minced garlic
- 1 vegetable bouillon cube or chicken, or homemade stock
- 1 cup water
- 2 4-ounce cans diced roasted green chiles
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup fresh cilantro optional, can also use more or less
- 1 tablespoon fresh squeezed lime juice
Instructions
- Heat olive oil in a sauce pan over medium heat. Add chopped onion, minced garlic and chopped jalapeño. Sauté 2 minutes, until garlic is soft and translucent.1 tablespoon olive oil, ¾ chopped yellow onion, 2 tablespoon chopped jalapeño, 2 teaspoon minced garlic
- Crumble up the bouillon cube and add to the sauce pan together with the water. Follow with green chiles and cumin. Mix and simmer 10 minutes.1 vegetable bouillon cube, 1 cup water, 2 4-ounce cans diced roasted green chiles, 1 teaspoon ground cumin
- Taste test and season with salt and pepper as needed. Add cilantro and lime juice, then puree using an immersion blender or food processor.1 teaspoon salt, ½ teaspoon ground black pepper, ¼ cup fresh cilantro, 1 tablespoon fresh squeezed lime juice
Equipment (may contain affiliate links)
- 1 Sauce pan
- Measuring cups (metric or US)*
Notes
- Adjust the spice level to your personal palate by opting for none, some, or all of the jalapeno seeds
- Taste test first and use more or less seasonings as needed
- If using an immersion blender, be careful as the sauce does splatter. I recommend placing the sauce pan in the sink, that way most of the splatter is contained.
- If using a food processor, make sure to give it "air breaks" so that the pressure from the hot liquid doesn't build
- Adjust the texture depending on how you like your sauce. If you like it chunky, don't mix it as much, or even at all.
- Storing: Let the green chili sauce cool completely before storing it in the fridge in an airtight container or jar for up to 5 days.
- Freezing: You can freeze this enchilada sauce to use later. Let it cool completely before freezing in a freezer bag or container. Let it thaw in the fridge overnight before using.
- Make ahead: The sauce is good for up to 5 days in the fridge, so you can easily prep it in advance of when you need it.
Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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