This Green Enchilada Sauce recipe is quick and easy to make, naturally gluten-free, and full of the best savory green chile flavor. Perfect for making enchiladas verdes, or using as a versatile sauce on any other favorite Mexican dishes.
Why You'll Love this Green Enchilada Sauce
First, this green enchilada sauce recipe only takes about 15 minutes to make and has very minimal prep!
Second, it’s made with super-simple ingredients, I like to use my Roasted Chile Recipe but you can use ready-to-go canned diced green chiles.
Third, this sauce is naturally very mild, but it’s super-easy to amp up the heat factor if you’d like.
Fourth, it’s naturally vegetarian, vegan, and also gluten-free. And most importantly, it is just totally, completely, crazy delicious.
It’s of course fantastic on my Green Chile Enchiladas (recipe coming soon!)
What You'll Need to Make Green Enchilada Sauce
- Roasted Chiles - I just used canned diced green chiles to keep things simple. But if it’s hatch green chile season and you feel like roasting up a batch yourself, power to ya! Check out my recipe here.
- Onion & Garlic - Which we will briefly sauté, to bring out their best flavor.
- Vegetable Stock - You can also use chicken stock!
- Oregano, Cumin, Salt & Pepper - For seasoning, but be sure to taste the sauce at the end and add extra of any of these as needed.
How to Make Green Enchilada Sauce
So easy! Simply…
- Sauté your veggies: Sauté the onion, garlic and jalapeño in a touch of olive oil until soft and cooked.
- Optional, add everything to a blender (or food processor): Add the onion mixture and remaining ingredients to a blender or food processor and purée until smooth.
- Taste and season: Don’t skip this step! Also don't forget to give it a taste and season with extra salt, pepper and/or cumin if needed.
Green Chile Enchiladas (Recipe coming soon!)
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📋 Recipe
Green Enchilada Sauce
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Ingredients
- 1 tablespoon olive oil
- ½ onion finely diced
- 1 garlic clove minced
- 4 tabespoons Roasted Hatch Chiles chopped
- 1 cup stock
- 1 teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon salt plus more to taste
- freshly cracked black pepper
Instructions
- To a medium saucepan, heat oil over medium heat.
- Add the onion for 5 minutes, or until softened. Add garlic and sauce for an additional minute.
- Add the hatch chiles, stock, oregano, cumin, salt, and pepper. Bring the sauce to a simmer for 10 minutes. Then remove from the heat and use in your recipe. I recommend making my Hatch Green Chile Enchiladas!
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