Homemade Green Enchilada sauce is made with simple ingredients in just 15 minutes for a savory, spicy sauce perfect for tacos, enchiladas, burritos, and more!
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Pin RecipeQuick and Easy Green Enchilada Sauce
I’ve become quite obsessed with making my own sauces at home. I love mixing, measuring, and creating a sauce that can be used in multiple meals.
Not only is this homemade enchilada sauce tasty, but it’s also extremely versatile. For example, I use it as a topping, a filler, and even a salsa, depending on what I’m craving!
A lot of home cooks stay away from making sauces because they’re worried that they’re going to burn them or create a lumpy mess.
The one thing that I can promise you with this sauce recipe is that it’s easy to do – and actually simple! I’ve made this recipe lots of times, and I’ve never run into an issue yet.
When it comes to creating a simple enchilada sauce loaded with flavor, you can’t go wrong with this easy recipe. Just be sure to follow the printable recipe card below for the exact measurements and steps!
Speaking of great sauce recipes, be sure to try my Easy Red Enchilada Sauce, Homemade BBQ Sauce, and this French Fry Dipping Sauce, too.
Ingredients for Homemade Green Enchilada Sauce
To print: see recipe card below
- 1 tablespoon olive oil
- 1 cu white onion – You’ll need one medium-sized onion.
- 1 jalapeño, seeds removed, diced – Removing the seeds helps to reduce the heat!
- 3 tablespoons minced garlic
- 1 cup chicken stock
- 16 ounces canned diced green chiles – You can typically find these in the Mexican section of your local grocery store.
- 2 tablespoons ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Quick Tip
You can add cayenne pepper or red pepper flakes for a bit of heat. If you REALLY want to amp up the spice, add a tiny pinch of ghost pepper, but be warned. It’s HOT.
Directions for How to Make Homemade Green Enchilada Sauce
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- Sauté: Add the olive oil to a medium-sized pot, and warm over medium-high heat. Then, add the diced white onion and diced jalapeño. Sauté for three to four minutes, stirring occasionally. Add the garlic, and cook for another minute or just until fragrant.
- Blend: Transfer the mixture to a blender or food processor. Then, add the remaining ingredients. Pulse until smooth.
- Simmer: Return the sauce to the pan, and bring the mixture to a simmer. Simmer over medium-low heat for six to seven minutes to thicken the sauce and deepen the flavor.
- Serve: Enjoy immediately while the sauce is warm, or store it in the fridge for later.
Serving Suggestions
You can use this homemade enchilada sauce in all your favorite recipes! I love to use it in Easy White Chicken Enchiladas or as a dip with tortilla chips. I also like to drizzle it over scrambled eggs for a Tex-Mex flair. Experiment with a variety of recipes to discover what you like best.
How To Store + Freeze Homemade Green Enchilada Sauce
- Store leftover sauce in an airtight container in the fridge for up to five days.
- Freeze the sauce for up to six months.
- Thaw leftovers in the fridge overnight. Then, reheat them in a pot over medium heat until warm when you’re ready to eat.
Quick Tip
Do not skip blending the ingredients or the flavors won’t meld together. You need to blend the sauce until it is smooth without any lumps!
Homemade Green Enchilada Sauce
Equipment
- 1 pot
- 1 Blender or food processor
Ingredients
- 1 Tablespoon olive oil
- 1 cup white onion diced, about 1 medium onion
- 1 jalapeno diced and seeds removed
- 3 Tablespoons minced garlic about 3 garlic cloves
- 1 cup chicken stock
- 16 ounces green chilies canned, diced
- 2 Tablespoons ground cumin
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Add the olive oil to a medium-sized pot and heat over medium-high heat. Add the diced white onion and diced jalapeno and saute for about 3-4 minutes, stirring occasionally.1 Tablespoon olive oil, 1 cup white onion, 1 jalapeno
- Add the garlic to the pot and cook for one more minute.3 Tablespoons minced garlic
- Scoop the contents of the pan into a blender or food processor. Add the remaining ingredients to the blender and puree until very smooth.1 cup chicken stock, 16 ounces green chilies, 2 Tablespoons ground cumin, ½ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon ground black pepper
- Return the mixture to the pot and bring to a simmer. Simmer over medium low heat for 6-7 minutes to thicken the sauce slightly and help the flavor grow.
- Serve immediately or store in the fridge for later.
Nutrition
Did you make this Homemade Green Enchilada Sauce recipe? Let us know how it turned out with a rating and comment!
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