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pan of enchiladas
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5 from 1 vote

Homemade Green Enchilada Sauce

As easy as buying store bought enchiladas sauce! One you try this you'll never go back! 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 12 servings
Calories: 30kcal


  • 1 lbs tomatillos about 6-8 tomatillos
  • 2 large garlic cloves minced
  • 1 jalapeño 2 if you want a little kick
  • ½ onion
  • 2 cans green chilis small cans
  • 1 cup broth
  • 1 teaspoon sea salt
  • ½ bunch cilantro
  • 1 teaspoon cumin


  • Shuck and wash tomatillos
  • Place under broiler for about 5-7  minutes, when one side starting to turn char, filp and add onion and jalapeño.
  • Broil the opposite side for another 5-7 minutes till it is roasted.
  • Take out and place all roasted ingredients including juices in blender. Add garlic, salt, chilis, cumin, cilantro and broth. Vent for the steam and blend till smooth.
  • Allow the hot enchilada sauce to cool in blender all together.
  • For flour tortillas fill with your favorite meat, roll and place in pan seam side down. 
    For corn tortillas: Prepare corn tortillas by dipping in hot oil and fill with your favorite filling. Suggestions : Shredded chicken and cheese, bean and cheese, shredded beef, sautéed shrimp, shredded pork. (often I cook the meat in the crock pot, this makes for a really fast meal preparation)
  • Pour enchiladas sauce over prepared enchiladas
  • Top with green enchilada sauce and cheese if desired.
  • Place in oven at 350, and cook for about 20-30 minutes, or heated through. Top with Sour Cream.



To prepare your fresh tomatillos for the sauce you'll want to being by removing the husk and rinsing the tomatillos with water. Under the husk there is a sticky residue you will want to rub/rinse off. 


Calories: 30kcal | Carbohydrates: 6g | Sodium: 439mg | Potassium: 110mg | Fiber: 2g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 12.3mg | Calcium: 6mg | Iron: 0.3mg