This Green Chile Enchilada Sauce is perfect for when fresh Hatch chiles are out of season. It's bright, spicy, and super flavorful. It's great for enchiladas, tacos, casseroles, or anything that needs a boost of flavor.
Recipe Overview
Time: 25 Minutes
Ingredients: Chicken broth, roasted green chiles (canned), Tomatillos, onion powder, oregano, and cornstarch.
Ease: Very easy, just blend and simmer.
Ingredients & Substitutions
- Chicken Broth - Vegetable broth works just as well and keeps the sauce vegetarian, with only a slight difference in richness.
- Roasted Hatch Green Chiles - Not all canned green chiles are created equal. Southwest 505 Hatch Green Chiles have an amazing roasted flavor and are sold in most stores. I used the medium variety for a little kick, but you can use mild if you prefer a gentler heat. I HIGHLY recommend you use this brand or another high-quality brand for this sauce.
- Tomatillos - Tomatillos add brightness and acidity that balance the richness of the chiles. Look for firm, bright-green tomatillos with tight husks. If you can't find fresh tomatillos, you can replace each one with ¼ cup of a mild salsa verde.
- Onion Powder & Oregano - These simple seasonings round out the sauce with subtle savory notes and a hint of herbal depth.
- Cornstarch - Cornstarch thickens the sauce and gives it that glossy finish. Always mix it with an equal amount of water before adding it to the pot to avoid clumping. You can substitute it with the same amount of flour if needed.
Full ingredient list with quantities in the recipe card below
How to Make Green Chile Enchilada Sauce
Blend Ingredients
Blend all the ingredients until completely smooth, then pour the mixture into a saucepan and bring it to a boil.
Simmer & Thicken
Simmer for about 15 minutes, stirring occasionally, until slightly thickened.
Tips
Adjust the heat level: Use mild green chiles for a gentle flavor or medium/hot varieties for more spice. You can also stir in a splash of jalapeño salsa if you want extra heat.
Blend until ultra-smooth: Let the blender run an extra 10-20 seconds to ensure the tomatillos and chiles are fully blended.
Make it richer: Melt in a tablespoon of butter at the end for a slightly richer finish.
Common Questions
Use mild green chiles for a gentle flavor or medium/hot for more heat.
Mix 1 teaspoon of cornstarch with water and add to your sauce. Let it cook for 2 more minutes. If it's still not thick enough, repeat again. Remember that your sauce will thicken slightly as the enchiladas bake.
You can use the same amount of flour to thicken the sauce, but it changes the texture slightly. Flour needs to simmer longer to cook out its raw taste, and it won't create the same smooth, glossy finish that cornstarch gives. If using flour, make a slurry with twice as much water before adding it to the sauce.
Add more broth to your sauce, ¼ cup at a time. Remember that your sauce will thicken slightly while baking with the enchiladas.
I made this recipe with fewer tomatillos to avoid this, but if you find the sauce still too acidic, you can simmer it a few extra minutes to mellow the tanginess. You can also add a small pinch of sugar to balance the flavor.
Make Ahead
Refrigerate: Cook and store in an airtight container for up to 5 days. It may thicken slightly in the fridge. If it does, whisk in a splash of water or broth when reheating.
Freeze: Make, cool, and freeze in a plastic bag or reusable container for up to 3 months. Thaw overnight in the fridge. Warm it gently on the stove over low to medium heat, stirring occasionally. If it thickens too much, add a little water or broth until it reaches the right consistency.
Other Ways to Use Green Chile Sauce
- Use as salsa: Drizzle it over Breakfast Tacos or dinner burritos for a tangy, spicy boost.
- Egg dishes: I love adding this sauce to scrambled eggs or omelets-it's an easy way to give them a bright, zesty kick.
- Casseroles: Use it just like you would enchilada sauce in Chicken Enchilada Casseroles or layered Tex-Mex dishes.
- Soup base: Stir a cup into chicken soup or tortilla soup to add depth, warmth, and a touch of heat.
- Rice bowls: Spoon it over rice bowls with chicken, beans, or roasted veggies for a quick, flavorful upgrade.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Easy Homemade Green Chile Enchilada Sauce
Ingredients
- 2 cups chicken broth
- 1 cup canned roasted Hatch green chiles I prefer 505 Southwester medium green chiles
- 2 tomatillos
- ¼ teaspoon onion powder
- 1 teaspoon oregano
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Add all ingredients, including the cornstarch slurry, to a blender and blend until smooth.
- Pour the mixture into a medium saucepan or skillet. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for about 12 minutes, stirring occasionally, until slightly thickened. You're looking for it to be just thick enough to coat the back of a spoon but not quite as thick as gravy.
- If you want the sauce thicker, mix together an additional teaspoon of cornstarch with one teaspoon of water, then stir it into the pot. Let it cook for 2 more minutes, or until it reaches your desired consistency. Remove from the heat once you're happy with the thickness.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!