Made from roasted green chiles, this homemade green enchilada sauce is infinitely more delicious than store bought and so easy to make.

The incredible flavor of this enchilada sauce will blow you away. Below are all the details, like the best types of peppers to use, how to make the sauce, if it can be processed/canned, and more!

Top down view of a glass jar filled with green enchilada sauce.

What Kind of Peppers to Use

While this sauce is very simple to make, it is important to use the right types of peppers for maximum flavor.

The best types of peppers to use are:

  • Anaheim peppers
  • Poblano peppers
  • Hatch chiles

The recipe also includes finely chopped jalapeños. This ingredient is optional but adds flavor and is a way to increase the heat, if you want a spicier enchilada sauce.

Roasted green chile peppers on a tinfoil-lined cookie sheet.
Top down view of a cutting board with chopped roasted green peppers.

How to Roast Fresh Chiles or Peppers

Roasting the green chiles is an important step and adds amazing flavor to the sauce.

To roast green chiles at home:

  1. Wash and dry chiles.
  2. Place the chiles on a foil-lined baking sheet.
  3. Broil in the oven, turning once or twice, until the skins are blackened and bubbled.
  4. Place the roasted chiles in a ziploc bag or bowl and seal the bag or cover the bowl with plastic wrap.
  5. Let the peppers cool.
  6. Remove the skins, stem and seeds.

For this recipe, after the peppers are roasted and skins removed, finely chop the peppers before adding them to the sauce.

Top down view of a metal pot with sautéed onions, spices, and flour.
A measuring cup pouring chicken broth into a stock pot.
A metal pot filled with a broth mixture and roasted, diced green peppers piled on top.
A metal pot with green enchilada sauce cooking and a wooden spoon stirring it.

Other FAQs for Homemade Enchilada Sauce

In answer to some commonly asked questions, here are a few additional notes for this recipe:

  • The sauce is thickened with a simple roux and cooked until it coats the back of a spoon.
  • The spices can be altered, to taste – add more or less of what you like.
  • Additional types of peppers can also be used if you’d like to experiment with other varieties.
  • Read through the comments below for many ways others have served/used this sauce and also how they’ve varied the recipe to suit their tastes.
  • Unfortunately, this recipe has not been tested for canning safety, and should not be processed or canned to be shelf stable.

Still making this almost 10 years later and still getting compliments every time! The best enchilada sauce there ever was. 

—Anika
Top down view of a white ladle filled with green enchilada sauce.

Recipes to Use Homemade Green Enchilada Sauce In:

Top view of a glass jar filled with green enchilada sauce.

Homemade Green Enchilada Sauce

Yield: 2 to 3 cups
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
4.57 stars (505 ratings)
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Ingredients

  • 2 tablespoons oil
  • ½ cup finely chopped onion
  • 1 to 2 cloves of garlic, finely minced
  • 3 tablespoons all-purpose flour
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 cup Anaheim, poblano, or Hatch chiles, roasted, peeled and finely chopped (see note to use canned chiles)
  • 1 medium jalapeño, finely diced (optional)
  • ½ teaspoon salt
  • ¼ teaspoon cumin
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried oregano

Instructions 

  • In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover.
  • Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
  • Stir in the flour and cook for 2-3 minutes, stirring constantly. It’s ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
  • Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
  • Add the chile peppers, jalapeños (if using), salt, cumin, black pepper, oregano and bring to a boil.
  • Reduce the heat to low and simmer for 30 minutes, stirring occasionally until the sauce is silky and thickened and coats a spoon while still dripping off. Add additional broth to thin, if needed.
  • Taste, and add additional salt, if needed.
  • The sauce can be processed in a blender for a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen for 1 to 2 months in a well-sealed container.

Notes

Canned Chiles: in place of fresh, roasted chiles, 1 cup of canned green chiles can be used (this will obviously change the overall flavor of the sauce – fresh chiles are preferred, but canned chiles can be used in a pinch). Rinse and drain the canned chiles prior to use as they often have salt added. 
To Roast the Chiles: place the chiles on top of a low flame on a gas stovetop and rotate until they are blackened all over. Alternately, the chiles can be broiled in the oven until the skins are bubbled and blackened. Place the blackened chiles in a dish and cover with plastic wrap or place in a ziploc bag and seal. This helps loosen the skins. Let the peppers cool. Remove the skins and proceed with the recipe.
Author: Mel
Course: sauce
Cuisine: American
Method: Stovetop

Recommended Products

Cookware
Wooden Spoon
Wire Whisk

Recipe Source: from my friend, Liz K. (thanks, Liz!)

Recipe originally published October 2013; updated August 2025 with new photos, recipe notes, etc.

A spoon scooping green enchilada sauce out of a small white ramekin.

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