Homemade Green Enchilada Sauce

green enchilada sauce in a jar surrounded by peppers, limes and cilantro.

5 from 1 reviews

Homemade green enchilada sauce is so easy to make with just a few simple ingredients, and is a healthier and tastier alternative to canned enchilada sauce. (gluten-free, dairy-free, vegan)


  • 1 medium onion, halved
  • 4 cloves garlic, unpeeled
  • 2 jalapeños
  • 2-3 Hatch green chiles (anaheim peppers)
  • Small bunch (about 1/2 cup loosely packed) cilantro
  • 1 1/2 to 2 cups vegetable broth (or chicken broth if doesn't need to be vegetarian)
  • Juice of 1 lime
  • 1/2 tsp ground cumin
  • Pinch salt and pepper


  1. Heat oven to 425°F. Place onion, garlic and peppers on a baking sheet lined with parchment.
  2. Roast 20-30 minutes, or until pepper skins are blistered. Rotate peppers once or twice while cooking to make sure all sides get charred.
  3. Remove vegetables from oven. Wrap peppers in foil or place in a a covered bowl for 10 minutes to steam, then peel skins off and remove stems and seeds.
  4. Place peppers and onion in a blender. Squeeze garlic cloves from the peels into the blender. Add remaining ingredients, starting with 1 cup of broth.
  5. Blend until smooth. Add more stock until you reach your desired consistency.
  6. Pour over enchiladas, or your other favorite Tex-Mex dishes, or store according to preference.


  • This recipe is easily doubled or tripled.
  • Canned green chiles may be used in place of roasted fresh chiles. you'll need about 2 small cans.
  • To store in the refrigerator, pour sauce into a mason jar or other airtight container. Refrigerate 2-3 days.
  • To freeze, pour sauce into a freezer-safe jar or container leaving at least an inch for expansion, or freeze in a large ice cube tray, then pop the cubes out into a freezer bag. Store in the freezer for 3-6 months.
  • To can sauce, pour into sanitized pint jars, leaving 1 inch headspace. Wipe rims, apply new lids and screw on bands. Place in a pressure canner with a rack and 2 inches of water. Lock lid and bring to pressure, then process 50 minutes. Let pressure release naturally before opening the lid and removing jars.

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