If you think you only like red enchilada sauce, maybe it’s because you’ve never tried homemade Green Enchilada Sauce.

If you think red enchilada sauce is your hands-down favorite, give homemade green enchilada sauce an audition!

This version of my Green Enchilada Sauce has become my family’s favorite on a wide variety of Spanish and Mexican dishes, from my Viral Smash Burger Tacos to dressing up simpler rice sides, like my Cilantro Lime Rice Recipe. Give this a try on your next Mexican chicken, pork, or seafood creation and you’ll become a green sauce fan, for sure.

When I have friends over, I always serve three enchilada sauces. My Latinx and Mexican friends love this spicy green version, half my American friends opt for my mild green sauce, while the other half stay put with the red store-bought sauce. But even my friends from Mexico, like Raul, say that store-bought red enchilada sauce is the only way to go because it’s the only store-bought Mexican staple they “got right.” Actually, he says it’s “asi asi” (“so-so”) but too much trouble the home-cooked way. But if you want to go “green”, go with this recipe.

The Secret to Delicious Green Enchilada Sauce

The secret to my Green Enchilada Sauce is I splurge on the ingredients a bit–not in terms of money but in time. I try to make homemade chicken and beef stock whenever I can. Why? Because that way I’m saving BIG money on bone broth.

So I buy chicken paws (chicken feet). You can buy whole bags of them on the cheap. They are the cut on the chicken with the most cartilage and marrow, and therefore, all the collagen, which is good for your skin’s elasticity and health. Who knew you’d get money-saving beauty tips with this recipe?

I also use fresh garlic and smash it, and I use extra-virgin olive oil only. Really, it’s the only way to go with olive oil for the nutrients and flavor. And I use a bit of sea salt, of course, for its nourishing minerals, instead of regular table salt.

How do I store this sauce?

You can store my Green Enchilada Sauce in the fridge for up to one week or freeze it for up to three months. Let it thaw in the fridge overnight.

Serving Suggestions

My Skillet Chicken Enchiladas and Simple Chicken Enchiladas go deliciously with this sauce, as do my Chicken and Black Bean Enchiladas. Serve with my Cheesy Mexican Rice and my Sopapillas or Tres Leches Cake for a real Mexican feast.

Green Enchilada Sauce

Rhonda Cawthorn

If you think you only like red enchilada sauce, maybe it's because you've never tried homemade Green Enchilada Sauce.

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Sauce

Cuisine Mexican

Servings jars

Calories 338 kcal

Ingredients

1 tablespoon olive oil
1 small white onion diced
1 jalapeño seeds and core removed, diced
4 cloves garlic minced
1 cup vegetable broth
16 ounces green chiles diced
1.5 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

In a medium sauté pan, heat olive oil over medium-high heat. Add diced onion and jalapeño, sautéing for about 5 minutes until the onion is soft and clear.
Include the minced garlic and continue to cook for another 1 to 2 minutes, until you can smell the garlic's aroma.
Carefully move the sautéed mixture to a blender. Pour in the broth, add the diced green chiles, cumin, salt, and black pepper.
Blend until the mixture is completely smooth. If the sauce is too thick, you can add a little more broth to reach your desired consistency.
Give the sauce a taste test and adjust the seasoning with extra salt, pepper, or cumin to suit your preference.
The sauce is now ready to be used. Enjoy!