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green enchilada sauce in bowl with spoon pouring

Homemade Green Enchilada Sauce

Homemade Green Enchilada Sauce is an easy, roasted tomatillo enchilada sauce recipe that's fresh, flavorful and comes together in minutes!

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  • 2 tablespoons olive oil
  • 1 1/2 lbs. tomatillos husks removed, rinsed, and halved or quartered, depending on size
  • 1 large white onion peeled, halved and sliced into 1" thick half moons
  • 2-4 large chile peppers such as Jalapeños, hatch, anaheim and poblanos (use more chilies if you'd like a spicier sauce)
  • 3 cloves garlic unpeeled
  • 1 1/2 cups reduced sodium chicken or vegetable stock
  • 1/3 cup cilantro leaves chopped
  • sea salt and pepper to taste


  • Preheat the oven to 400 degrees.
  • Toss the tomatillos, chilies, onion and garlic with 2 tablespoons olive oil and sea salt, to taste on a rimmed baking sheet. Roast in the oven until the vegetables have browned well on all sides, for a total of about 30 minutes. Remove from heat and allow to cool slightly.
  • Remove the garlic from the skins and remove the stems and seeds from the chilies. If you like a spicy green enchilada sauce, go ahead and use those seeds.
  • Place the vegetables and all of the juices into a blender or food processor and process until smooth. 
  • Place the sauce, water or stock, salt and pepper to taste in a medium sauce pan. Bring to a boil, then reduce the heat to medium low and simmer until the sauce reaches the desired thickness, about 10 minutes. Adjust the seasoning as needed and stir in the chopped cilantro. 


  • Recipe yields 3 cups of sauce.
  • For low FODMAP green enchilada sauce, omit the white onion and garlic, and use water instead of stock. Add 1/2 cup raw chopped green onions (dark green parts only) to the sauce and blend in the blender with the tomatillo mixture. Proceed as directed from there!
  • For a spicy green enchilada sauce, increase the amount of chili peppers according to your taste.
  • I love adding my cilantro at the end for the flecks of green, but you may also blend the cilantro leaves with the tomatillo mixture instead and proceed as directed.
  • Sauce will keep in an air tight container in the fridge for up to one week or in the freezer for 3 months.


Calories: 105kcal, Carbohydrates: 12g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Sodium: 22mg, Potassium: 445mg, Fiber: 3g, Sugar: 6g, Vitamin A: 332IU, Vitamin C: 37mg, Calcium: 21mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!