Green Enchilada Sauce Recipe (2024)

Yes, I make both red and green- and freeze in glass Mason (or Ball) brand jars with tight lids. Let sauce cool to lukewarm/room temp and leave a bit of space for expansion of swuce as it freezes, No formal ‘canning’ process needed.

A food mill is useful to get rid of any lingering seeds and chile skins, something I learned from Susana Trilling / Seasons of My Heart in Oaxaca. This sauce is very similar to hers except she toasts the chiles, onion, and garlic first. But if I were in a restaurant and had to make gallons maybe I wouldn't toast them either. Tasty sauce.

I usually roast and peel my peppers before making enchilada sauce. After trying this sauce I won't bother with that anymore. It was quick and delicious. I followed the recipe exactly other than adding a couple of cloves of peeled garlic. This will be my go-to green sauce for enchiladas and chilaquiles from now on!

Um - where are the Hatch green chiles?

3-4c chicken stock instead makes a TON

Absolutely delicious, very full- and deep flavored. My husband + I worked as a team with me doing mise and him taking over from there; we used veggie stock. Seriously -- YUM.

Oops this comment was meant for the red sauce, although it generally holds true here (except for the garlic which isn't in this recipe).

This is an easy-to-follow recipe. I made it for El Cholo’s Sonora-Style Enchiladas mentioned above but this is an especially flavorful green sauce that can be used on other dishes. I followed the recipe as written. I'll make this again.

I am glad those who think there is only ONE proper way to make enchilada sauce (with hatch chiles e.g.) or marinara or pizza or applesauce or anything do not hold sway. We'd have a boring food world. The world is so full of a number of things (RLS); we should appreciate all the wonderfully different ways to make food.

Im from Texas and I found this to be a very inadequate tomatillo sauce. Maybe it’s not Tex-Mex enough for my taste? Not sure , but I was surprised given it’s good rating.

Is it possible to use canned tomatillos?

Agree, Skippie! Lol I am going to use my roasted Hatch Green Chiles in place of the other peppers. It’s going to be delish.

This is an easy-to-follow recipe. I made it for El Cholo’s Sonora-Style Enchiladas mentioned above but this is an especially flavorful green sauce that can be used on other dishes. I followed the recipe as written. I'll make this again.

I usually roast and peel my peppers before making enchilada sauce. After trying this sauce I won't bother with that anymore. It was quick and delicious. I followed the recipe exactly other than adding a couple of cloves of peeled garlic. This will be my go-to green sauce for enchiladas and chilaquiles from now on!

Um - where are the Hatch green chiles?

A food mill is useful to get rid of any lingering seeds and chile skins, something I learned from Susana Trilling / Seasons of My Heart in Oaxaca. This sauce is very similar to hers except she toasts the chiles, onion, and garlic first. But if I were in a restaurant and had to make gallons maybe I wouldn't toast them either. Tasty sauce.

Can you freeze this?

Absolutely delicious, very full- and deep flavored. My husband + I worked as a team with me doing mise and him taking over from there; we used veggie stock. Seriously -- YUM.

3-4c chicken stock instead makes a TON

Does it freeze well?