Easy Green Enchilada Sauce

Here at MB, we’re big enchilada lovers! The red sauce is our favorite, but we thought it was time to give green enchilada an MB twist. It turns out that this was a great idea!

Tomatillos are the secret to this vibrant, bright green sauce. It is rich in flavor. It’s also quick and simple to make, with only eight ingredients needed and thirty minutes. We’ll show you exactly how to make it!

Origins of Green Enchilada Sauce

The enchiladas are the inspiration for green enchiladas. The Mayan dish Papadzules is thought to have inspired enchiladas. However, the first recipe for enchiladas was not published until 1831. It appeared in a book called El Cocinero Mexicano.

Enchiladas can be made with either red or green sauces, both of which are delicious! The red sauce contains dried red chiles. The green sauce, which is similar to Salsa Verde, uses tomatillos for a fresh flavor and includes green peppers and tomatillos.

How to make green Enchilada Sauce

The sauce is made by first roasting the vegetables to a caramelized one that brings out the natural sweetness. The onions and garlic provide a base of savory flavor, while the jalapenos add subtle heat. Poblano peppers offer smokiness, and tomatillos bring classic and bright flavor.


  • 2 tsp avocado oil (optional, for greasing baking sheet)
  • Tomatillos: 1/2 lb, rinsed and husked.
  • Three medium poblano Peppers were cut in half lengthwise, and stems, and seeds were removed. (Or substitute green bell pepper.
  • Half a small yellow or white onion sliced into large wedges
  • Remove the seeds and prevent from 2 medium jalapenos by halving them lengthways.
  • Six cloves of garlic peeled but left whole
  • Use 3/4 cup veggie broth or store-bought.
  • 1 tbsp of lime juice
  • Half a teaspoon of sea salt


  • Preheat the oven to 450°F (230°C) and prepare a baking pan. You can lightly grease the baking pan with avocado oil to make cleanup easier.
  • Add to the baking sheet whole poblanos, onion wedges, and jalapenos. Under one-half of the poblano, place the whole cloves of garlic. Bake for 15-20 mins, flipping halfway with tongs, or until bubbly and browned. Let the dish cool down a little after removing it from the oven.
  • Add the vegetable broth, lime, and salt to a blender once it is cool enough to handle. Blend until everything is well combined. Add more salt or jalapeno to taste and lime juice to adjust acidity.
  • Save for later or use immediately. Enjoy it on Enchiladas or Tofu Scramble.
  • Fresh is best as the sauce will thicken when chilled (stir it and add some water or lime juice to thin it if necessary). Leftovers can be stored in the fridge for up to 4 days or frozen for up to 1 month.

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