This green enchilada sauce is made with ingredients that you just might have on hand, making it perfect for staying home during this time! It goes great on top of homemade enchiladas or enchilada bowls!
I made this green enchilada sauce the other day and was so excited that I made some enchiladas right away. In other words, I forgot to take many pictures of just the enchilada sauce.
This green enchilada sauce comes together quickly and is tasty. I added cilantro at the end, but if you don’t have any (or don’t like cilantro), it will still be delicious anyways.
This recipe uses canned diced green chiles. I used these to make this recipe simple and easy to make without having to take a trip to the store (assuming you have the ingredients on hand). However, if you prefer using fresh peppers, you can do that. This takes more time, but is worth it.
You’ll probably want two whole peppers (Anaheim or Poblano are great here!). Broil them in the oven, or carefully char the outside on top of an open flame. Never leaving unattended – we don’t want to start a fire!. After the skin has been burnt, place the peppers in a bowl and cover with plastic wrap. Leave for 15-20 minutes, until the moisture from the heated peppers has condensed on top of the plastic wrap and the peppers are easily peel-able. Peel the skins off the peppers and chop removing seeds as preferred. Use in place of canned chiles, and there you go!
If you do go that route, I’d suggest making double the sauce so you can freeze some for later since you are putting the extra work in for the peppers. But it tastes delicious either way, so you really can’t go wrong here!
Green Enchilada Sauce
A quick, green enchilada sauce made using items that you likely have on hand.
- 1 Tablespoon oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 (7 oz.) can diced green chiles (do not drain)
- 1/4 teaspoon oregano
- 1/4 teaspoon cayenne pepper, optional
- 2 Tablespoons flour
- 1 1/2 cups chicken broth (or vegetable broth)
- 1 Tablespoon cilantro
- Salt, to taste
Heat oil in a large pan over medium heat. Once hot, add the minced onion and cook, stirring occasionally, for 5-7 minutes or until softened. Add the minced garlic and cook for 1 minute. Add the diced green chiles, oregano, and cayenne pepper (if using). Stir to combine and then add the flour. Stir continuously for 2 minutes and then slowly add the chicken broth (or veggie broth). As you slowly pour in the broth, stir the mixture to break up any flour clumps. Bring to a slow boil and then reduce to a simmer and cook for about 20 minutes, or until thickened. Make sure to stir the sauce every few minutes so that it doesn’t stick to the sides. After the sauce has thickened, add the cilantro (if using). Taste the sauce and add salt, if desired. This recipe makes about 1 3/4 to 2 cups of green enchilada sauce.
I kept the sauce as is, but if you’d like a smooth sauce, then let the sauce cool slightly and blend it in batches. Be careful – hot liquids can expand when blending and create a dangerous scene.