There’s something irresistible about homemade green chile enchilada sauce. Maybe it’s the way the spicy flavors meld together, or perhaps it’s the satisfaction of knowing you made it from scratch instead of grabbing a can or jar from the grocery store shelf. Either way, this easy-to-make sauce takes your favorite enchiladas, burritos, and other Tex-Mex dishes to the next level.
The information provided on this site is based on my personal experience living with alpha-gal syndrome. I consistently cite and link to expert sources, but nothing published on this site should be perceived as medical advice.
Alpha-gal sensitivities vary by person. You should understand your dietary restrictions, making any adjustments needed, and directing any questions to your physician.
Maybe it’s because I used to live in New Mexico, but I have a serious love affair with Hatch green chiles. The moment I open a can of these roasted beauties, their unmistakable aroma transports me straight to the Land of Enchantment, where the official state question is “red or green.” And while I adore making everything from green chile stew to breakfast burritos with Hatch chiles, this green enchilada sauce just might be my favorite.
Unlike store-bought enchilada sauce, which can be too thin, too bland, or just “meh,” this version is thick, flavorful, and incredibly easy to make. Thanks to canned green chile peppers, it comes together in just 20 minutes — no roasting, peeling, or messy prep required. If you love big, vibrant Mexican-inspired flavors but want something quick and homemade, this green chile enchilada sauce is about to become your new go-to kitchen staple.
In This Article
Why You'll Love This Recipe
- Authentic Flavor: The unmistakable taste of Hatch green chiles from New Mexico is packed into every bite.
- Better than Store-Bought: No mystery ingredients, no preservatives — just real, fresh flavor.
- Quick and Easy: With canned green chiles, it comes together in just 20 minutes.
What is Green Enchilada Sauce?
Green enchilada sauce is a tangy, slightly spicy sauce made with green chile peppers, broth, and seasonings. Unlike red enchilada sauce, which has a deep, smoky heat from dried chiles or chili powder, green enchilada sauce is bright, fresh, and just the right amount of spicy. It will bring chicken enchiladas (or just about any dish) to life.
Key Ingredients
A truly great homemade enchilada sauce doesn’t require a long list of ingredients, just the right ones. This recipe keeps it simple while delivering bold, authentic flavor. Each ingredient plays an important role, from the green chiles to the warm spices that bring everything together.
To make this sauce exactly the way you like it, you can choose between chicken broth or chicken stock for a richer taste. Or, if you’re keeping things vegetarian, swap in vegetable broth for the perfect plant-based alternative.
- White Onion and Jalapeno. These ingredients create the base of the sauce, giving it depth and a mild heat.
- Spices. Garlic (because everything is better with garlic) plus cumin, oregano, and smoked paprika create a blend that enhances the natural flavors of the green chiles.
- Hatch Green Chiles. The star ingredient! I use canned chiles for convenience without sacrificing any flavor.
- Broth or Stock. I like to use chicken broth or chicken stock because I feel that they add the most flavor. If you want to keep this dish vegetarian, substitute vegetable broth instead.
- Fresh Lime Juice. A splash at the end brightens up the sauce.
How to Make Green Chile Enchilada Sauce
Making green chile enchilada sauce from scratch is easier than you think. Just a few steps, and you’re on your way to enchilada heaven!
- Sauté the Aromatics. Heat olive oil in a saucepan and cook the onion and jalapeno until softened.
- Add the Spices. Stir in the garlic, cumin, oregano, smoked paprika, salt, and pepper. Cook a little longer.
- Stir in the Chiles. Mix in the canned green chiles, ensuring that they are well combined with the seasonings.
- Simmer. Pour in the chicken or vegetable broth and let it simmer, uncovered, for about 10–12 minutes.
- Blend Until Smooth. Use an immersion blender, countertop blender, or food processor to create a silky consistency. Or, leave it chunky if you prefer.
- Finish with Lime Juice. Stir in fresh lime juice, and adjust seasoning to taste.
Storing Leftover Green Chile Enchilada Sauce
If you find yourself with extra green chile enchilada sauce, you’ll be glad to hear that it keeps well. Transfer the sauce to an airtight container and refrigerate it for up to five days. If you want to save it for a longer period, freezing is a great option. Simply pour the sauce into a freezer-safe container or freezer bag, seal, and freeze it for up to three months. When you’re ready to use it, thaw it overnight in the refrigerator, then reheat it on the stovetop or in the microwave until warmed through.
Green Chile Enchilada Sauce
Ingredients
- 1 tablespoon olive oil
- 1 medium white onion, finely chopped
- 1 jalapeno, seeds and ribs removed, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon smoked paprika
- salt and black pepper to taste (I use ½ tsp salt and ¼ tsp pepper)
- 1 cup canned diced Hatch green chiles, mild or hot, based on preference
- 2 cups chicken broth (or vegetable broth)
- 2 tbsp fresh lime juice (about 1 lime)
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and jalapeno and sauté for 3–4 minutes, or until softened.
- Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
- Stir in the ground cumin, oregano, smoked paprika, salt, and pepper. Cook for 30 seconds to bloom the spices. Then add the canned green chiles and mix well.
- Pour in the chicken or vegetable broth and bring the mixture to a simmer. Let it cook uncovered for 10–12 minutes, stirring occasionally, until the flavors meld and the sauce slightly thickens.
- Use an immersion blender to puree the sauce directly in the pot. Or, carefully transfer the warm sauce to a blender or food processor and blend until smooth. (If you prefer a chunkier green chile sauce for enchiladas, then skip this step.)
- Stir in the lime juice and taste the sauce. Season with additional salt as needed.
Notes
- While I like using Hatch green chiles for convenience, you can also use fresh, roasted Hatch chiles. To roast the peppers, place the chiles on a baking sheet under a broiler until the skins are charred. Then, place them in a covered bowl or paper bag to steam for about 10 minutes so the skins are easier to peel. Once peeled and seeded, chop the chiles and use them in place of the canned variety.
- Prefer a spicier kick? Add a pinch of cayenne pepper or a splash of your favorite hot sauce to amp up the heat.
- Stir in a dash of Mexican crema or sour cream for a richer, slightly tangy twist.
- This sauce is perfect for enchiladas, but it also works great as a topping for burritos, chiles rellenos, or even as a dip for tortilla chips. It’s also good drizzled over grilled chicken, as a base for Tex Mex-inspired soups, or mixed into scrambled eggs for a spicy breakfast twist.
- Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
Please Note: Nutrition information is automatically calculated. It should only be used as an approximation.
Thank you!