This homemade roasted green enchilada sauce is full of smoky roasted peppers, tangy tomatillos, sweet roasted garlic, onions, cumin, chicken stock, and fresh cilantro.
It is bold, flavorful, and so much better than the canned green enchilada sauce sitting on the grocery store shelf pretending to be exciting.
Use this sauce for green enchiladas, smothered burritos, soups, tacos, rice bowls, casseroles, and quick weeknight dinners. I love making a big batch because it gives me a head start on easy meals later.
Why You’ll Love This Roasted Green Enchilada Sauce
- Big roasted flavor: Roasting the peppers, garlic, onions, and tomatillos gives the sauce a deeper flavor.
- Great for freezer meals: Make a big batch and freeze it in meal-size portions.
- Perfect for enchiladas: It works beautifully with chicken, cheese, pork, or veggie enchiladas.
- Easy to adjust: Keep it mild or make it spicy depending on how you prep the peppers.
- Better than store-bought: The flavor is fresher, bolder, and more homemade.
What Makes This Green Enchilada Sauce So Good?
The secret is roasting the vegetables before blending them into the sauce.
Roasting softens the tomatillos and onions, sweetens the garlic, and gives the peppers a smoky flavor. Those blackened pepper skins may look a little dramatic, but they are doing delicious work.
Once everything is roasted, the vegetables are blended, simmered with chicken stock and seasonings, then finished with fresh cilantro.
It is simple, but the flavor tastes like you tried much harder than you actually did. My favorite kind of kitchen win.
Ingredients Needed
You only need a handful of fresh ingredients and pantry seasonings to make this roasted green enchilada sauce.
- Tomatillos: These give the sauce its tangy green enchilada flavor.
- Garlic: Roasted garlic adds sweetness and depth.
- Pasilla, Anaheim, or poblano peppers: These add rich roasted pepper flavor. For the most mild spice level use Anaheim.
- Green bell peppers: They balance the hotter peppers and add body to the sauce.
- Jalapeño peppers: These add heat. Remove the ribs and seeds for a milder sauce.
- Serrano peppers: These are spicier than jalapeños, so adjust to taste. If you want a really mild sauce, you can omit them.
- Onions: Roasted onions add sweetness and flavor.
- Olive oil: Helps the vegetables roast.
- Chicken stock: Adds savory flavor and helps thin the sauce.
- Cumin: Adds warm, earthy flavor.
- Sugar: Balances the tart tomatillos.
- Cilantro: Adds fresh flavor at the end.
- Salt and pepper: Season to taste.
- Lime juice: Optional, but helpful if the sauce tastes too spicy or needs brightness. I recommend adding this if you plan on pressure canning to increase the acidity.
Find the full recipe with exact measurements in the recipe card below.
How To Make Roasted Green Enchilada Sauce
1. Prep the Vegetables
Preheat the oven to 450°F.
Husk and quarter the tomatillos. Halve and seed the peppers. Quarter the onions. Separate the garlic cloves, but leave the skins on so they roast without drying out.
Line a baking sheet with foil for easier cleanup.
2. Roast the Vegetables
Place the tomatillos, peppers, onions, and garlic cloves on the prepared baking sheet. Drizzle with olive oil.
Roast until the vegetables soften and the pepper skins are blackened. This usually takes about 45 minutes.
3. Let the Peppers Sweat
Place the roasted peppers in an airtight container or bag while they cool. I use a large bowl covered plastic wrap or gallon-size ziploc bags.
This traps steam and helps loosen the blackened skins. Once the peppers are cool enough to handle, peel off the blackened skins.
4. Peel the Garlic
After roasting, the garlic cloves should slip right out of their skins when squeezed.
Tiny kitchen magic. Smelly, delicious kitchen magic.
5. Blend the Sauce
Add the roasted tomatillos, peeled roasted peppers, roasted onions, and roasted garlic to a blender or to a pot and use a stick immersion blender.
Blend until smooth. For a chunkier sauce, pulse until it reaches your preferred texture.
6. Simmer the Sauce
Pour the blended mixture into a large pot. Add the chicken stock, cumin, sugar, salt, and pepper.
Simmer for 15 to 45 minutes, stirring occasionally, until the sauce reaches your desired consistency.
7. Finish With Cilantro
Turn off the heat and stir in the fresh chopped cilantro.
Taste the sauce and adjust with more salt, pepper, sugar, or lime juice if needed.
Why Do I Need To Blacken the Peppers?
Blackening the peppers gives this sauce its deep, smoky flavor.
As the peppers roast, the skins blister and char. The inside of the pepper softens and becomes sweeter while picking up that smoky flavor.
After roasting, the blackened skins are peeled away. This keeps the sauce from tasting bitter while leaving all that roasted pepper flavor behind.
Do not skip this step. It is the difference between “that’s nice” and “wait, did you make this?”
How To Blacken Peppers
There are two easy ways to blacken peppers for green enchilada sauce.
Oven Method
Cut the peppers in half and remove the seeds and ribs. Place them cut-side down on a foil-lined baking sheet and roast at 450°F until the skins are blistered and blackened.
Flame or Grill Method
Keep the peppers whole and blacken them over a flame, grill, campfire, or hot coals. Turn them as needed until the skins are blackened on all sides.
After roasting, place the peppers in a covered bowl, airtight container, or bag to steam. Once cool enough to handle, peel away the blackened skins.
I prefer this method as it keeps the heat outside and offers a much smokier flavor.
How To Make Green Enchilada Sauce Mild or Spicy
The heat level depends mostly on the jalapeños and serrano peppers but can change depending on if you use Anaheim, poblano, or pasilla for the main large peppers (not counting green bell).
For a milder sauce:
- Remove the seeds.
- Remove the white ribs inside the peppers.
- Use fewer or no serrano peppers.
- Use Anaheim peppers.
- Add extra green bell pepper if needed.
For a spicier sauce:
- Leave some seeds and ribs in the jalapeños.
- Use more serrano peppers.
- Use pasilla peppers.
- Taste and adjust after simmering.
The white ribs inside the peppers hold a lot of the heat, so removing them makes a big difference.
Also, wear gloves when handling hot peppers. Pepper hands are real, and they do not care that you forgot and rubbed your eye.
How To Roast Garlic for Enchilada Sauce
Separate the garlic cloves, but leave the skins on.
Place the garlic cloves on the roasting pan with the other vegetables. Drizzle with olive oil and roast until softened.
Once roasted, squeeze the cloves out of their skins and add them to the blender with the vegetables.
Roasted garlic adds a mellow sweetness that raw garlic does not have.
Can I Grill the Tomatillos?
Yes. Grilling the tomatillos adds even more smoky flavor.
Place the husked tomatillos on a hot grill and cook for 5 to 10 minutes, turning as needed, until softened and lightly charred.
Grilled tomatillos are especially good if you are already roasting the peppers over a flame or cooking outside.
What If My Green Enchilada Sauce Is Too Spicy?
If the sauce is too spicy, add lime juice a little at a time.
Start with 1 tablespoon, stir, taste, and add more if needed. Lime juice will not erase all the heat, but it can help balance the flavor.
You can also add a little extra sugar or more chicken stock to mellow the spice level.
What If My Sauce Is Too Thin?
If the sauce is thinner than you like, simmer it longer.
Keep the pot uncovered and stir occasionally so the sauce does not stick to the bottom. The longer it simmers, the thicker and more concentrated it will become.
If you plan to freeze the sauce, simmering to your favorite texture is fine.
How To Use Roasted Green Enchilada Sauce
This sauce is so handy to have around.
Use it for:
- Green enchiladas
- Smothered burritos
- Chicken enchilada soup
- White chicken chili
- Taco bowls
- Mexican rice bowls
- Breakfast burritos
- Chicken and rice casseroles
- Slow cooker chicken
- Shredded pork tacos
It also makes a great simmer sauce for cooked chicken. Add chicken and sauce to a skillet, warm it together, then tuck it into tortillas with cheese. Dinner, handled.
How To Store Green Enchilada Sauce
This sauce stores well in the refrigerator or freezer and can be pressure canned for long term storage (about a year).
Refrigerator
Store cooled green enchilada sauce in an airtight container in the refrigerator for up to 1 week.
Freezer
For longer storage, freeze the sauce in freezer-safe containers, bags, or jars.
Leave room for expansion if using jars. I like freezing it in 1-cup or 2-cup portions so it is easy to grab just what I need for dinner.
Freeze for up to 6 months for best flavor.
Important Canning Safety Update
I used to water bath can this green enchilada sauce, but I no longer recommend that method for this recipe.
This recipe contains chicken stock, and chicken stock is a low-acid ingredient. Because of that, this sauce should not be processed using a boiling water bath canner for long-term shelf storage.
For the safest long-term storage of this finished blended sauce, I recommend freezing or pressure canning.
If you want to can a shelf-stable version, use a tested pressure-canning method from a reliable source such as the National Center for Home Food Preservation, USDA, or your local Extension office. Do not use a boiling water bath method for this recipe.
Also, do not use an electric multi-cooker, such as an Instant Pot, for pressure canning. A multi-cooker is not the same thing as a tested stovetop pressure canner.
Pressure Canning Option for a Sauce
If pressure canning to preserve, process pints for 75 minutes and quarts for 90 minutes. The time will start once your pressure canner has reached the appropriate pressure for your altitude. Make sure to look up what pressure you should process at according to your location and altitude.
Frequently Asked Questions
Is green enchilada sauce spicy?
It can be mild or spicy depending on what type of pepper use use for your base (poblano, anaheim, pasilla), how many jalapeños and serrano peppers you use. For a milder sauce, remove the seeds and white ribs from any jalapeño or serrano peppers.
Anaheim peppers are considered the most mild when compared to poblano and pasilla while pasilla will usually have the most heat of the three. I try to use anaheim peppers when I make this sauce but if not available I will use poblano or pasilla and lessen the amount of serrano peppers. Use this information to help achieve your preferred spiciness level.
Can I make this sauce without chicken stock?
Yes. You can use vegetable broth instead of chicken stock if you prefer. The flavor will be slightly different, but still delicious. Often times I don’t have premade stock on hand and will use water and bouillon.
Can I freeze green enchilada sauce?
Yes. Freezing is my preferred long-term storage method if I don’t have time to pressure can it. Cool the sauce completely, then freeze in freezer-safe containers, bags, or jars.
Can I water bath can this green enchilada sauce?
No. I no longer recommend water bath canning this recipe because it contains chicken stock and low-acid vegetables. Use the refrigerator, freezer, or a pressure canner.
Can I pressure can this sauce in an Instant Pot?
No. Do not use an Instant Pot or electric multi-cooker for pressure canning long-term shelf-stable foods. Use a proper stovetop pressure canner and follow canning instructions for time and pressure for your altitude.
Can I make this sauce ahead of time?
Yes. This sauce can be made ahead and stored in the refrigerator for up to 1 week or frozen/pressure canned for longer storage.
What can I make with green enchilada sauce?
Use it for enchiladas, burritos, chicken enchilada soup, taco bowls, casseroles, rice bowls, shredded chicken, pork tacos, and more.
More Recipes You May Like
- White Chicken Chili
- Easy Cheesy Green Enchiladas
- Mexican Red Pozole
- Easy Homemade Salsa
- Cilantro Ranch Dressing
My Final Thoughts
This roasted green enchilada sauce is bold, smoky, and full of flavor from roasted peppers, tomatillos, garlic, onions, cumin, and fresh cilantro. My family refers to it as delicious liquid gold!
It is perfect for homemade enchiladas, smothered burritos, soups, casseroles, and quick dinners. Make a batch, freeze a few portions, and thank yourself later when dinner feels suspiciously easy.
Roasted Green Enchilada Sauce
Ingredients
- 4 lbs tomatillos husked and quartered *See notes*
- 1 bulb garlic cloves separated but skins left ON (about 10 cloves)
- 1 ¼ lbs pasilla Anaheim or poblano peppers, halved and seeded (about 4-5 peppers)
- 1 ¼ lbs green bell peppers halved and seeded (about 3 peppers)
- 1/3 lb jalapeno peppers halved and seeded (for more heat do not seed) (about 3-4 peppers)
- ¼ lb serrano peppers halved and seeded (for more heat do not seed) (about1-3 peppers)
- ¾ lb onions quartered (about 2 small, 1 large or 1.5-2 cups)
- 2-3 T. olive oil
- 4-5 cups chicken stock (if a thicker sauce is desired only add 4 cups)
- 2 T. cumin
- 2 T. sugar add more if needed *See notes*
- 1 bunch cilantro finely chopped
- salt and pepper to taste start with 1 teaspoon salt and ½ teaspoon pepper and add more if needed
- 1-2 T. lime juice optional *See notes*
Method
- Preheat oven to 450°F.
- Place 4 pounds husked and quartered tomatillos, 1 bulb separated unpeeled garlic cloves, 1 1/4 pounds halved and seeded pasilla, Anaheim, or poblano peppers, 1 1/4 pounds halved and seeded green bell peppers, 1/3 pound halved and seeded jalapeño peppers, 1/4 pound halved and seeded serrano peppers, and 3/4 pound quartered onions on a foil-lined baking sheet. Drizzle with 2 to 3 tablespoons olive oil.
- Roast for about 45 minutes, or until the vegetables are softened and the pepper skins are blackened.
- Place the roasted peppers in an airtight container or bag and let them cool. Once cool enough to handle, peel off the blackened pepper skins. Squeeze the roasted garlic cloves out of their skins.
- Add the roasted tomatillos, peeled peppers, roasted onions, and peeled roasted garlic to a blender. Blend until smooth, or pulse for a chunkier sauce.
- Pour the blended mixture into a large pot. Stir in 4 to 5 cups chicken stock, 2 tablespoons cumin, 2 tablespoons sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer for 15 to 45 minutes, stirring occasionally, until the sauce reaches your desired thickness.
- Turn off the heat and stir in 1 bunch finely chopped cilantro. Taste and add more salt, pepper, or sugar if needed.
- If the sauce tastes too spicy, stir in 1 to 2 tablespoons lime juice, adding a little at a time and tasting as you go.
- Use immediately, refrigerate for up to 1 week, or freeze for longer storage. For canning safety, do not water bath can this recipe. See notes for pressure-canning guidance.
Nutrition
Notes
- When handling hot peppers, wear latex or food-handling plastic gloves to avoid skin irritation or burns.
- Tomatillos are ripe and ready when they are green and filled or split their husks. If tomatillos have begun yellowing, they may be overripe. Using overripe tomatillos will alter the flavor (make it much sweeter). The amount of sugar added may need to be adjusted if using yellow tomatillos rather than green.
- If you have access to an open fire or high heat grill, roast/blacken over fire or grill. For me, this speeds up the process and doesn’t require turning on the oven. Once blackened place in an airtight container or bag. This helps loosen the blackened skins so they will peel easily.·
- If the sauce is too spicy when completed, add lime juice to counter spiciness. This will change the flavor slightly. Lime juice will help offset the spiciness level but will not take it away.
- When making this recipe, I double or triple the batch to can for later. I use a pressure cooker method.
- Canning Safety Note: This recipe contains chicken stock and low-acid vegetables, so it should not be water bath canned. For the safest long-term storage of this finished blended sauce, freeze it. If you want a shelf-stable version, follow current tested pressure-canning guidance from the National Center for Home Food Preservation, USDA, or your local Extension office. Do not use an Instant Pot or electric multi-cooker for pressure canning. I process pints for 75 minutes and quarts for 90 minutes at the correct pressure for my altitude.
Tried this recipe?
Let us know how it was!Originally Published: October 29, 2020 Updated (text and photos): August 6, 2026
Thank you so much for the link to our Horchata -that was very kind of you! Your enchilada sauce sounds incredible. It is funny but Newton was just telling me about how he didn’t think that it was a good idea to use overripe tomatillos, and explaining to me how I could tell if they were overripe. He likes dishes a lot hotter than I do. When he makes omelets, he makes individual ones for me and for him so he can spice his up.