• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Tao of Spice

  • Recipes
  • Blog
  • About
    • Work With Me
    • Privacy Policy
  • Contact
Home » Blog » Condiments » Verdé Enchilada Sauce

Verdé Enchilada Sauce

April 18, 2020 by Jessica Halverstadt Leave a Comment

Jump to Recipe
32shares
  • Share
  • Email
  • Print
Vegetarian

Go ahead and ditch the store-bought enchilada sauce. Trust me. This homemade verdé enchilada sauce is super easy to prep, inexpensive, and so so tasty. Naturally gluten-free and vegan.

verde enchilada sauce in jar on table with bunch of cilantro and a tomatillo shot from above

In my house, we have enchiladas quite frequently. For years I purchase store-bought enchilada sauce. You know, that stuff in the cans?

Truth be told, it’s not the worse thing. It’s convenient, inexpensive, and doesn’t taste all that bad. BUT enchilada sauce from scratch is SO much better. So much so that I will never purchase another can from the store ever again.

This enchilada sauce is incredibly simple to make and takes less than 30 minutes, most of which is hands-off. The prep time is seriously only five minutes. If that!

So aside from the ease, you may be wondering what makes this sauce a better alternative to that canned stuff? It all comes down to freshness in my opinion. I mean, what doesn’t taste better fresh?

Verde enchilada sauces use fresh ingredients as opposed to red sauces with use a combination of both fresh produce and dehydrated peppers. While red enchilada sauces are typically richer, green (verdé) sauces are brighter and more acidic.

The acidity comes from the tomatillos and lime which are both naturally acidic and complement each other wonderfully. Pair that with a teeny tad bit of heat from the Anaheim pepper, aromatics, and cilantro and you have a light, well-balanced, and flavorful sauce. It’s healthy, gluten-free, and vegan to boot.

And it’s not just for enchiladas!! It pairs especially well with pinto beans, chicken, dishes with cream or white cheese, and all sorts of veggies. Here are some other ways you can use it:

  • Smother it on a burrito
  • Use it in a casserole
  • Or in a soup
  • Huevos Rancheros
  • Pour it over scrambled eggs or roasted veggies
  • Slather it on a pork roast

So what do you need to make this enchilada sauce? (+ substitutions)

  • Tomatillos: The base of this sauce.
  • White onion
  • Anaheim pepper
  • Cilantro
  • Vegetable broth or water: Chicken broth would work as well, although it’s not vegan.
  • Lime juice
  • Olive oil
  • Salt
cilantro bunch, tomatillos, Anaheim pepper, and garlic on distressed wood table.

How do you make verde enchilada sauce? (+ tips)

Preheat your oven to 400 degrees. Arrange the tomatillos, onion, and Anaheim pepper on a baking sheet in a single layer. Bake for 20 minutes. Flip the Anaheim pepper halfway through, so you get a nice char on both sides.

roasted tomatillos, onions, and Anaheim pepper on a baking sheet shot from above.

Remove from the oven and transfer to a blender. Add the cilantro, broth or water, lime juice, olive oil, and salt. Pulse until smooth.

verde enchilada sauce in blender shot from above

How to store

Refrigerate in an airtight container for up to five days. A mason jar works great! If you’re feeling ambitious you could even can it for later.

small jar of verde enchilada sauce with bunch of cilantro and a tomatillo on a distressed wood table
close up of verde enchilada sauce in jar with cilantro and tomatillo in background

Product Recommendations

If you make this verdé enchilada sauce I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥

Continue to Content
verde enchilada sauce in jar on table with bunch of cilantro and a tomatillo shot from above

Verde Enchilada Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Go ahead and ditch the store bought enchilada sauce. This homemade verde enchilada sauce is super easy to prep, inexpensive, and so so tasty. Naturally gluten-free and vegan.

Ingredients

  • 1/2 pound tomatillos, husked and halved
  • 1/2 medium white onion, peeled and halved
  • 1 Anaheim pepper, de-stemmed 
  • 1/2 cup cilantro
  • 1/4 cup vegetable broth or water
  • 1/2 tablespoon lime juice
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon salt 

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange tomatillos, onion, and Anaheim pepper in a single layer on a baking sheet. Bake for 20 minutes, flipping Anaheim halfway through.
  3. Remove from oven and transfer to blender.
  4. Add cilantro, broth or water, lime juice, olive oil, and salt. Pulse until smooth.

Storage: Refrigerate in an airtight container for up to five days.

Nutrition Information:
Yield: 8 Serving Size: 1/4 cup
Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 155mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jessica Halverstadt
Cuisine: Mexican / Category: Condiments

Filed Under: Condiments, Gluten-Free, Mexican, Sauces, Vegan, Vegetarian Tagged With: gluten free, vegan, vegetarian

Previous Post: « Creamy Poblano Rice w/ Corn
Next Post: Chipotle Potato Salad »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Me

Hello!!!! Welcome to Tao of Spice. Read More…

Follow Me

  • Pinterest
  • Instagram
  • Twitter
  • Facebook

Web Stories

Click here to view my web stories. 

Browse my top categories using Recipe Key
    Gluten FreeDairy FreeVegetarian

Search

Categories

  • Appetizers & Snacks (13)
  • Baked Goods (11)
  • Beverages (2)
  • Breakfast & Brunch (11)
  • Condiments (15)
  • Cookies (4)
  • Dessert (12)
  • Dinner (24)
  • Dips (5)
  • Fall (23)
  • Gluten-Free (54)
  • How-To (2)
  • Lunch (10)
  • Main Course (24)
  • Mexican (27)
  • Salad (7)
  • Salsas (6)
  • Sandwiches & Wraps (9)
  • Sauces (6)
  • Sides (11)
  • Soups & Stews (8)
  • Spring (10)
  • Summer (22)
  • Tacos (9)
  • Uncategorized (2)
  • Vegan (17)
  • Vegetarian (52)
  • Winter (10)

Seasonal Recipes

Cranberry Sauce with Cardamom

Cranberry sauce in bowl with greenery, cranberries, and an orange in the background.

This easy homemade cranberry sauce with cardamom has changed my mind about this Thanksgiving classic. With the addition of cardamom, this vintage dish is transformed from tired to inspired. Naturally vegan, gluten-free, and easily made in advance.

Instant Pot Buffalo Chicken Chili

Bowl of chili with spoon and dish towel with second spoon.

This Instant Pot buffalo chicken chili lets you get your weeknight wing fix with ease. Although super simple and hands-off, it’s definitely not lacking in flavor. Naturally gluten-free.

Beef Birria (Mexican Stew) – Stovetop, slow cooker, or Instant Pot

bowl of beef birria topped with lime wedge, cilantro, and diced white onion on a blue towel shot from above

Slow-cooked savory Mexican stew made with beef and a blend of chile peppers, onion, garlic, and a variety of spices. This dish is warm and rich with a depth of flavor that goes unmatched. Naturally gluten-free.

Eggnog Snickerdoodles

eggnog snickerdoodles up close on wire cooling rack

Take your holiday cookies to the next level with these snickerdoodles. They are soft and chewy, spiced with cinnamon and nutmeg, and topped with eggnog frosting.

Copyright © 2021 Tao of Spice on the Foodie Pro Theme