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Easy Green Enchilada Sauce

A tangy and delicious enchilada sauce made with tomatillos, green chiles, and onions.
Prep Time5 mins
Active Time25 mins
Total Time30 mins
Course: Sauce
Cuisine: Mexican
Keyword: homemade, quick and easy, tomatillos
Yield: 12
Calories: 41kcal


  • 1/4 cup vegetable oil
  • 2 medium onions, chopped
  • 28 oz. can tomatillos, drained (or 2 - 13 oz. cans)
  • 7 oz. can diced green chiles
  • 2 garlic cloves, minced
  • 1 cup chicken broth
  • 3 Tbsp. lime juice
  • 2 tsp. dry oregano leaves
  • 1 tsp. ground cumin
  • salt to taste


  • Add oil and onions to large saucepan on medium-high heat. Cook, stirring often until soft, approx. 5 min.
  • Stir in remaining ingredients, bring to boil. Reduce heat and simmer uncovered; stir occasionally for 25 minutes.
  • Blend with an immersion blender (a.k.a. stick blender), or carefully pour sauce into blender or food processor. (see notes) Blend until smooth or leave a few chunks for character. Season with salt to taste. Enjoy!


The sauce will be very hot when transferring from the saucepan to the blender, plus it will splash, because of the tomatillos. A soup ladle works great for this.
Read the blog for how to make fresh roasted tomatillos instead of using canned.


Calories: 41kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 264mg | Fiber: 2g | Sugar: 4g | Vitamin A: 118IU | Vitamin C: 16mg | Calcium: 34mg | Iron: 1mg