Are you tired of the same old red enchilada sauce? Do you want to add a burst of freshness and flavor to your Mexican dishes? Look no further! Green enchilada sauce is the perfect solution, and we’ve got 18 delicious and creative recipes to get you started. From tangy lime and garlic to spicy serrano and cilantro, these creamy sauces are sure to elevate your cooking game.
In this article, we’ll dive into the world of green enchiladas and explore a variety of flavors and ingredients that will take your dishes from ordinary to extraordinary. Whether you’re looking for vegan options or something with a smoky kick, we’ve got you covered.
So grab your blender, pull out your favorite recipe book, or try one of our unique recipes below. Your taste buds (and your guests) will thank you!
Homemade Roasted Tomatillo Green Enchilada Sauce
Experience the authentic flavor of Mexico with this simple and delicious homemade enchilada sauce recipe, made with roasted tomatillos, jalapeños, garlic, and cilantro.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 2-3 jalapeños, seeded and chopped
– 3 cloves of garlic, minced
– 1/4 cup fresh cilantro leaves and stems, chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place tomatillos and jalapeños on a baking sheet.
3. Roast for 15-20 minutes, or until tomatillos are tender and slightly caramelized.
4. Remove from oven and let cool.
5. Peel the skin off the roasted tomatillos and place them in a blender with garlic, cilantro, and olive oil.
6. Blend until smooth, adding salt and pepper to taste.
7. Use immediately or store in an airtight container for up to 3 days.
Cooking Time: 20 minutes
Creamy Avocado Green Enchilada Sauce
Elevate your Mexican dishes with this vibrant and creamy sauce, infused with the richness of avocado and the freshness of herbs. This recipe is perfect for topping tacos, enchiladas, or using as a dip.
Ingredients:
– 2 ripe avocados
– 1/4 cup freshly chopped cilantro
– 1 jalapeño pepper, seeded and chopped
– 1 lime, juiced
– 1 garlic clove, minced
– 1 tablespoon olive oil
– 1/2 cup vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine avocados, cilantro, jalapeño, lime juice, garlic, and olive oil. Blend until smooth.
2. Heat the vegetable broth in a saucepan over medium heat.
3. Add the blended avocado mixture to the broth and stir to combine.
4. Reduce heat to low and simmer for 5-7 minutes or until the sauce has thickened slightly.
5. Season with cumin, salt, and pepper to taste.
Cooking Time: 10-12 minutes
Spicy Serrano and Cilantro Green Enchilada Sauce
Add a burst of flavor to your Mexican dishes with this vibrant and spicy enchilada sauce. Perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 1/2 cup fresh cilantro leaves and stems
– 2 serrano peppers, seeded and chopped
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt, to taste
– 1/4 cup chicken broth
– 1 tablespoon lime juice
– 2 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine cilantro, serrano and jalapeño peppers, onion, garlic, cumin, paprika, and salt.
2. Blend until smooth, adding chicken broth and lime juice as needed to achieve desired consistency.
3. Heat the mixture in a saucepan over medium heat, whisking constantly, for 5-7 minutes or until warmed through.
4. Remove from heat and stir in olive oil.
5. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: 5-7 minutes
Tangy Lime and Garlic Green Enchilada Sauce
This vibrant sauce combines the brightness of lime juice, the pungency of garlic, and the earthiness of green chilies to create a unique and addictive condiment perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 1 cup fresh green chilies, seeded and chopped
– 2 cloves garlic, minced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 1 teaspoon cumin
– Salt, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. In a blender or food processor, combine green chilies, garlic, lime juice, and cumin. Blend until smooth.
2. With the blender or food processor running, slowly pour in olive oil through the top. Continue blending until well combined.
3. Taste and adjust seasoning as needed.
4. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Cooking Time: None! This sauce is ready to use straight away.
Smoky Chipotle Green Enchilada Sauce
Elevate your Mexican dishes with this smoky and spicy enchilada sauce, perfect for coating tortillas or using as a dip. This recipe combines the rich flavors of chipotles in adobo with fresh green chilies and a hint of cumin.
Ingredients:
– 2 chipotle peppers in adobo, chopped
– 1/4 cup fresh green chilies, roasted and chopped
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup chicken broth
Instructions:
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Stir in the chopped chipotles, green chilies, cumin, paprika, salt, and pepper.
5. Cook for 1-2 minutes, then add the chicken broth and stir to combine.
6. Bring the mixture to a simmer and let cook for 10-15 minutes or until thickened slightly.
Cooking Time: 20-25 minutes
Quick Blender Green Enchilada Sauce
Elevate your Mexican-inspired dishes with this quick and easy blender sauce that’s packed with fresh flavor.
Ingredients:
– 1 cup fresh cilantro leaves and stems
– 1/2 cup green chilies, seeded and chopped
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. In a blender or food processor, combine cilantro, green chilies, jalapeño, onion, garlic, lime juice, and cumin.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Heat the oil in a small saucepan over medium heat.
4. Add the blended mixture and cook for 5-7 minutes or until slightly thickened, stirring occasionally.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Vegan Coconut Milk Green Enchilada Sauce
Transform your vegan meals with this creamy and flavorful green enchilada sauce, infused with the richness of coconut milk.
Ingredients:
– 1/2 cup unsweetened coconut milk
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons chopped fresh green chilies (such as Anaheim or Poblano)
– 1 cup vegetable broth
Instructions:
1. In a blender or food processor, combine coconut milk, cilantro, garlic, olive oil, cumin, paprika, salt, and black pepper. Blend until smooth.
2. Heat the mixture over medium heat in a saucepan, whisking constantly.
3. Add chopped green chilies and vegetable broth. Whisk to combine.
4. Bring the sauce to a simmer and let cook for 5-7 minutes or until slightly thickened.
5. Remove from heat and use immediately or store in an airtight container in the refrigerator for up to 3 days.
Cooking Time: 10-12 minutes
Fire-Roasted Hatch Chile Green Enchilada Sauce
This recipe brings the bold flavors of roasted hatch chiles and fresh cilantro to your enchiladas, giving them a vibrant green color and a depth of flavor that’s sure to please. Perfect for topping tacos, grilled meats, or using as a dip.
Ingredients:
– 4-6 Hatch chiles
– 1/2 cup vegetable oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1/2 cup chicken broth
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the Hatch chiles directly on the middle rack of the oven for about 10-15 minutes, or until charred and blistered.
3. Remove from oven and place in a bowl. Cover with plastic wrap and let cool.
4. Once cool enough to handle, peel off skin, remove seeds, and chop into small pieces.
5. In a blender or food processor, combine roasted chiles, garlic, cilantro, chicken broth, lime juice, salt, and pepper.
6. Blend until smooth, then taste and adjust seasoning as needed.
Cooking Time: 10-15 minutes (roasting time) + blending time
Creamy Spinach and Poblano Green Enchilada Sauce
This rich and flavorful sauce is perfect for topping enchiladas, tacos, or using as a dip. The combination of creamy spinach, roasted poblanos, and tangy lime juice will elevate your Mexican-inspired dishes to the next level.
Ingredients:
– 1 (14 oz) can diced green chilies
– 2 medium poblano peppers, roasted and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup heavy cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. In a blender or food processor, combine green chilies, roasted poblanos, spinach, heavy cream, lime juice, and cumin.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning with salt and pepper if desired.
4. Use immediately or refrigerate for up to 5 days.
Cooking Time: 0 minutes (blending only)
Herby Cilantro-Lime Green Enchilada Sauce
This vibrant sauce is a perfect blend of fresh herbs and tangy lime, adding a burst of flavor to your Mexican dishes. With its bright green color and zesty taste, it’s sure to elevate any meal.
Ingredients:
– 1 cup fresh cilantro leaves and stems
– 1/2 cup freshly squeezed lime juice
– 1 jalapeño pepper, seeded and chopped
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1/4 cup vegetable oil
Instructions:
1. In a blender or food processor, combine cilantro, lime juice, jalapeño, onion, garlic, cumin, paprika, salt, and pepper.
2. Blend until smooth, adding water as needed to achieve desired consistency.
3. Heat the oil in a saucepan over medium heat. Pour in the blended mixture and whisk constantly for 5-7 minutes or until slightly thickened.
Cooking Time: 10-12 minutes
Zesty Tomatillo and Jalapeño Green Enchilada Sauce
This vibrant sauce combines the tangy sweetness of tomatillos with the spicy kick of jalapeños, perfect for topping tacos, grilled meats, or veggies. With its bright green color and bold flavors, this recipe is a twist on traditional enchilada sauce.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 2 jalapeños, seeded and chopped
– 1/4 cup chicken broth
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the tomatillos and jalapeños on a baking sheet for 15-20 minutes, or until tender.
3. Remove from oven and let cool slightly.
4. Peel the skin off the tomatillos and place them in a blender with the roasted jalapeños, chicken broth, lime juice, and cumin.
5. Blend until smooth, adding salt and pepper to taste.
6. Simmer the sauce over medium heat for 10-15 minutes or use immediately.
Cooking Time: 30-40 minutes
Cheesy Queso Verde Enchilada Sauce
Elevate your Mexican dishes with this creamy, cheesy, and vibrant green enchilada sauce recipe! Perfect for dipping tortilla chips or smothering tacos, burritos, and grilled meats.
Ingredients:
– 1 (14.5 oz) can diced tomatoes with green chilies
– 1 cup shredded Monterey Jack cheese
– 1/2 cup heavy cream
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a medium saucepan, heat the olive oil over medium heat.
2. Add the diced tomatoes with green chilies and stir until heated through.
3. Reduce heat to low; add the shredded cheese, heavy cream, cumin, paprika, salt, and pepper. Stir until melted and smooth.
4. Simmer for 5-7 minutes or until the sauce thickens slightly.
5. Taste and adjust seasoning as needed.
6. Serve warm, garnished with fresh cilantro leaves if desired.
Cooking Time: 15 minutes
Slow-Cooked Pork Green Enchilada Sauce
Slow-Cooked Pork Green Enchilada Sauce Recipe
Savor the rich flavors of this slow-cooked pork green enchilada sauce, perfect for topping tacos, grilled meats, or using as a dip. This comforting condiment is packed with tender pork, vibrant green chilies, and a hint of cumin.
Ingredients:
– 1 pound boneless pork shoulder
– 2 cups chicken broth
– 1 can (4 oz) chopped green chilies
– 1/2 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a slow cooker, combine pork shoulder, chicken broth, green chilies, cilantro, garlic, and cumin.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Remove pork from the cooker and shred with two forks.
4. Strain sauce through a fine-mesh sieve to remove solids.
5. Season with salt and pepper to taste.
Cooking Time: 4-10 hours
Roasted Garlic and Tomatillo Green Enchilada Sauce
Roasted Garlic and Tomatillo Green Enchilada Sauce Recipe
_____________________
Summary: This vibrant green enchilada sauce is infused with the rich flavors of roasted garlic and tangy tomatillos, perfect for topping tacos, grilled meats, or vegetables.
Ingredients:
– 4-6 tomatillos, husked and rinsed
– 3 cloves of garlic, peeled and separated
– 1/4 cup olive oil
– 1 jalapeño pepper, seeded and chopped
– 2 tablespoons fresh cilantro, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the tomatillos and garlic cloves on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the tomatillos and sprinkle with salt, pepper, and chopped cilantro.
4. Roast in the preheated oven for 20-25 minutes, or until the tomatillos are tender and slightly caramelized.
5. Remove from the oven and let cool slightly.
6. In a blender or food processor, combine roasted tomatillos, garlic, jalapeño pepper, cumin, paprika, salt, and pepper. Blend until smooth.
Cooking Time: 20-25 minutes
Yield: Approximately 2 cups of sauce
Tangy Pineapple and Green Chile Enchilada Sauce
Add a twist to traditional enchilada sauce with this sweet and spicy recipe that combines the flavors of pineapple, green chile, and tangy lime.
Ingredients:
– 1 cup fresh pineapple chunks
– 1/2 cup chopped green chile peppers
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine pineapple, green chile, lime juice, garlic, and cumin.
2. Blend until smooth, then transfer the mixture to a saucepan.
3. Add olive oil and whisk until combined.
4. Bring the mixture to a simmer over medium heat.
5. Reduce heat to low and let simmer for 10-15 minutes or until slightly thickened.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Spicy Salsa Verde Enchilada Sauce
Elevate your Mexican dishes with this vibrant and spicy salsa verde enchilada sauce, perfect for pouring over tacos, enchiladas, or using as a dip.
Ingredients:
– 1 cup fresh cilantro leaves
– 1/2 cup fresh parsley leaves
– 1 jalapeño pepper, seeded and chopped
– 1 lime, juiced
– 1 garlic clove, minced
– 1/4 cup olive oil
– Salt, to taste
Instructions:
1. In a blender or food processor, combine cilantro, parsley, jalapeño, lime juice, and garlic.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil through the top.
4. Season with salt to taste.
5. Simmer over low heat for 10-15 minutes or refrigerate for up to 1 week.
Cooking Time: 10-15 minutes
Creamy White Bean Green Enchilada Sauce
Transform your enchiladas into a rich and creamy culinary experience with this simple recipe. This sauce is perfect for vegetarians, vegans, or anyone looking to add some plant-based goodness to their meals.
Ingredients:
– 1 cup cooked white beans (such as cannellini or navy)
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1/4 cup low-fat plain Greek yogurt
– 1/4 cup chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lime juice
– 1 jalapeño pepper, seeded and finely chopped (optional)
Instructions:
1. In a blender or food processor, combine white beans, garlic, cilantro, olive oil, yogurt, chicken broth, cumin, salt, and pepper.
2. Blend until smooth, adding more water if needed to achieve desired consistency.
3. Stir in lime juice and jalapeño (if using).
4. Use immediately or refrigerate for up to 5 days.
Cooking Time: None! This sauce is ready to use straight away.
Smoky Pumpkin Seed Green Enchilada Sauce
Elevate your enchiladas with this unique and flavorful sauce, combining the warmth of smoked paprika with the sweetness of roasted pumpkin seeds.
Ingredients:
– 1 cup roasted pumpkin seeds
– 1/2 cup chicken broth
– 1/4 cup heavy cream
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a blender or food processor, combine roasted pumpkin seeds, chicken broth, heavy cream, olive oil, onion, garlic, smoked paprika, and cumin.
2. Blend until smooth, stopping to scrape down the sides of the blender as needed.
3. Season with salt and pepper to taste.
4. Simmer sauce over low heat for 10-15 minutes or refrigerate for up to 3 days before reheating.
Cooking Time: 10-15 minutes
Summary
Get ready to elevate your enchilada game with these 18 creamy and tangy green enchilada sauce recipes! From spicy Serrano and cilantro to smoky chipotle, there’s something for every taste bud. Try homemade roasted tomatillo, creamy avocado, or zesty tomatillo and jalapeño – the options are endless. You’ll also find vegan-friendly options like coconut milk and white bean, as well as cheesy queso verde and slow-cooked pork recipes. Whether you’re in the mood for something herby and limey or smoky and pumpkin-seed-ey, this collection has got you covered.
