Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

A jar of green tomatillo enchilada sauce sits on a wooden board, surrounded by fresh ingredients like green peppers, tomatillo, garlic cloves, and cilantro. The vibrant enchilada sauce is textured with visible tomatillo bits.

Homemade Tomatillo Enchilada Sauce

Melissa Griffiths
This quick and flavorful homemade tomatillo enchilada sauce transforms ordinary Mexican dishes into extraordinary meals. Made with fresh tomatillos, peppers, and aromatic spices, this versatile sauce will become your family's new favorite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings 4 cups
Calories 924 kcal

Equipment

Ingredients
  

  • 2-3 tablespoons olive oil
  • 1 large onion (roughly chopped)
  • 5-6 cloves garlic
  • 2-4 Anaheim peppers (chopped)
  • 1-2 jalepenos (seeded)
  • 1 ½ pounds tomatillos (husked and cut in half)
  • ½ bunch cilantro (coarsely chopped)
  • 1 ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoon cumin
  • 4 cups chicken or vegetable stock

Instructions
 

  • Place all of the ingredients in the blender and process until smooth. (If the jar of your blender doesn't fit it all, add all of the ingredients except for the chicken or vegetable stock. Add only enough stock to allow the blender to process everything until smooth. Add the rest of the stock to the pan before cooking.)
  • Add the blended mixture to a large pot. Bring the mixture to a simmer over medium heat. Reduce heat to medium-low and simmer for about 30 minutes. If the sauce is thicker than you like, add a little more chicken or vegetable stock.
  • Serve inside burritos or pour it over enchiladas for a smothered styled meal. I also use this as part of my liquid in tortilla soup and chili!
  • Freeze any extras for later use or make a double batch to keep some on hand in the freezer.

Notes

  • While cilantro is traditional, you can experiment with fresh oregano or a bay leaf during simmering for different flavor profiles.
  • The sauce will naturally thicken as it simmers. If you prefer a thinner consistency, add stock gradually until you reach your desired thickness.
  • Make extra of this sauce in the summer when tomatillos are in season and save for quick weeknight meals during the winter.
  • The sauce will keep for up to 5 days in an airtight container in the refrigerator. The flavors actually develop and improve after a day or two!

Nutrition

Calories: 924kcalCarbohydrates: 99gProtein: 34gFat: 47gSaturated Fat: 8gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gCholesterol: 29mgSodium: 5254mgPotassium: 3153mgFiber: 20gSugar: 51gVitamin A: 1067IUVitamin C: 125mgCalcium: 164mgIron: 9mg
Tried this recipe?Please consider leaving a review!