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Homemade Green Enchilada Sauce with Tomatillos

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"This is my go-to enchilada sauce recipe. It is definitely better than the canned stuff and you can use it for anything! I use it for enchiladas, Mexican casseroles, and as a smother for burritos. Blend the sauce with equal parts plain Greek yogurt for a delicious green chile 'sour cream' for your next taco bar! I always save the spicy liquid that remains in the pot for a broth for soups."
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1 h servings 34
Original recipe yields 6 servings


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  1. Combine water, tomatoes, jalapeno peppers, onion, tomatillos, serrano peppers, and garlic in a large pot. Bring to a boil. Reduce heat and cook until vegetables are fork-tender, about 30 minutes.
  2. Transfer the vegetables to a blender with a slotted spoon, allowing the cooking liquid to drain back into the pot. Cover the blender and hold the lid down with a potholder; pulse a few times to combine. Blend until smooth, 1 to 2 minutes. Season sauce with salt and pepper.


  • Cook's Note:
  • Chicken stock may be substituted for water, if desired.

Nutrition Facts

Per Serving: 34 calories; 0.3 7.4 1.4 0 40 Full nutrition

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