Green Chile Enchilada Sauce

green chile enchilada sauce

Made with green chiles and fresh tomatillos, this tangy, spicy green chile enchilada sauce is great on enchiladas and other Mexican foods. It’s so good, I usually double it and freeze some for later. It’s good as a spicy dip for quesadillas or chips. Yum!


  • ¼ cup oil (EVOO or avocado oil)
  • 12 T flour
  • 1 T green chili powder 
  • 1 tsp cumin 
  • 1 cup garlic broth 
  • ¼ tsp salt
  • ⅓ cup canned green chiles 
  • 2 tomatillos, steamed


  1. Wash the tomatillos and cut each one into 4 pieces.
  2. Steam them for 7 minutes.
  3. Set them aside to cool.
  4. Add 1 tsp bouillon to one cup of water to prepare the garlic broth. (I use the garlic version of Better than Bouillon)
  5. Warm the broth in the microwave for 1 minute.
  6. Measure other ingredients so the recipe will come together quickly.
  7. Put the tomatillos and green chiles in a blender.
  8. Add some of the broth if necessary.
  9. Use the puree setting and blend for about 40 seconds.
  10. Put the oil, flour, cumin, and green chile powder in the skillet.
  11. Stir on low-medium heat until browned (barely brown; don’t overdo it).
  12. Add the broth and stir until thickened.
  13. Add the contents of the blender to the pan (or skillet) and stir to combine.


This makes about 1 2/3 cups (350 ml) of enchilada sauce. If you make two sets of stacked enchiladas with three tortillas in each stack, you’ll likely have some left. If you make traditional, rolled enchiladas and make enough for a family of four, that will probably use up all of the sauce.

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