Homemade Green Enchilada Sauce

This homemade green enchilada sauce tastes far better than storebought and is so simple to make. It can be used in so many recipes as a homemade substitute!

Homemade Green Enchilada Sauce

Is it normal for one to get insanely excited about homemade enchilada sauce? Is it?

Come on, tell me the truth; you don’t have to spare my feelings.

I must be really ok with my nerdiness to confess that I think I let out a little scream of joy when my friend, Liz, sent me this recipe for homemade green enchilada sauce.

I don’t think I knew until that moment that I’d been waiting my whole life for this.

Insert angels singing.

I frequently use the sauce part of this recipe when I want homemade red enchilada sauce but a delicious green variety has eluded me, and I am so very happy to add this to my DIY collection.

It tastes a million bazillion times better than the brands I’ve bought in the past and is pretty darn simple.

Just wait until you see the first recipe I used it in.

Think: 30-minute skillet meal bursting with all sorts of Tex-mex fall flavors. {Update: here’s the divine enchilada skillet I posted using this homemade green enchilada sauce.}

I can’t wait to use this mean green sauce in some of our family favorites that call for green enchilada sauce:
Smothered Sweet Pork Burritos
Skillet Chicken with Mexican Green Rice
White Chicken Enchiladas
Honey Lime Chicken or Pork Enchiladas
Chicken Enchilada Pasta

Be still my green enchilada sauce loving heart. This is the stuff dreams are made of.

Homemade Green Enchilada Sauce

One Year Ago: Classic Tomato Soup (and Tuna Melts!)
Two Years Ago: Creamy Garlic Alfredo Sauce {My Go-To Dinner Saver!}
Three Years Ago: Cream Cheese Chicken and Vegetable Soup

Homemade Green Enchilada Sauce

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Ingredients:

  • 2 tablespoons oil
  • 1/2 cup finely chopped onion
  • 1-2 garlic cloves, finely minced
  • 3 tablespoons flour
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1 1/2 cups low-sodium chicken or vegetable broth
  • 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 medium jalapeno, finely diced (optional)

Directions:

  1. 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.
  2. 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.
  3. Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
  4. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened – able to coat a spoon but still drip off. Add more broth to thin out if needed.
  5. Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen – probably up to a month or two if well sealed.

Notes:

Sadly, I cannot find fresh Anaheim or poblano chiles where I live (a travesty, I know) so I’ve only made this sauce with canned chiles. The canned variety usually have added sodium so that’s why I rinse them prior to using. I can only imagine how fresh and delicious this will taste with roasted fresh chiles. To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).

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