Green Enchilada Sauce

A long time ago, I mentioned that I had a recipe similar to Cafe Rio’s (or Costa Vida’s) Green Enchilada Sauce. If you’re not familiar with Cafe Rio or Costa Vida, they are Mexican restaurants that serve fresh Mexican food heavy on the lime, cilantro, and garlic. Sounds right up our alley, right? Love this Creamy Lime-Cilantro Dressing? Yeah, it tastes just like the dressing served on their oh-so-delicious salads.

This enchilada sauce can be drizzled over Taco Chicken, grilled pork tenderloin that you’ve seasoned with Mexican spices and grilled or sauteed, or on this Lime-Chili Rubbed Steak that’s been folded into our Homemade Tortillas and served with Pico de Gallo and Guacamole. You really can’t go wrong.

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Extra virgin olive oil
Onion
Fresh garlic
Green peppers
Jalapeños – If you’re worried about the heat from the jalapeños, this sauce really isn’t super spicy–probably a good, solid “medium.” That said, I always remove the seeds and membranes from inside the peppers because that’s where the majority of the heat is contained. If you want things on the mild side, only use one or even no jalapeños.
Tomatillos – No idea what a tomatillo is? No worries! Tomatillos are small, inexpensive little things that look like green tomatoes, except that they’re in husks. You generally find them near things like jalapeño peppers and cilantro at the grocery store.
Although they look like tomatoes, they have a completely unique texture. Also, they can be kind of (or really) sticky once you get the husk off. You’ll probably want to buy a little more than the recipe calls for because a) some of the weight will come off with the husk and b) you might find some nastiness under some of those husks and will have to throw some out. But assuming you’ve got some good ones, all you have to do is remove the husk, rinse them in cool water, and chop them in half (at least for this recipe). One other interesting thing about tomatillos is that they have a distinct lime flavor. This recipe has no lime in it, but it definitely tastes lime-y.
Cilantro
Kosher salt
Black pepper
Cumin
Chicken broth – Use vegetable broth to make it vegetarian/vegan friendly.

How to Make Green Enchilada Sauce

Chop up some onions and garlic. Lots of garlic. then sauté them in some hot olive oil. While they’re cooking, blend together the tomatillos, cilantro, green peppers, and jalapeño peppers in your blender. You might need to do it in batches and you might need to add some chicken broth to get things going, depending on your blender and the water content of your tomatillos.
After you’ve blended the tomatillo mixture, add it to the sauteed onions and garlic and stir in the spices and chicken broth. How long you simmer this depends on your needs/tastes. If you want a thin sauce that you can dip chips in or if you just prefer it that way, you might only simmer it for 15 minutes or so, whereas if you want a thicker sauce or need it to be thicker for something like tacos, then it might be closer to an hour. I actually just turn the heat to high, leave it uncovered, and simmer it like crazy, stirring it often, and it cuts down on the time considerably. You can also cook it all day in a slow cooker if you want.
After you’ve simmered it long enough to reach the desired consistency, remove from heat and use it however you want!

Storing and Other Tips

Store finished enchilada sauce in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
This sauce freezes well. Freeze portions in an airtight container or freezer bag for up to 3 months. When ready to use, thaw in the refrigerator overnight and then reheat gently on the stovetop.
This recipe makes a lot. Like…definitely enough to keep some in the freezer for enchilada sauce emergencies in the future. But if that doesn’t interest you, it’s really easy to half the recipe.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Feel free to make this one day and enjoy it all week, or freeze it for later!

Can I use green tomatoes instead of tomatillos?

I definitely recommend tomatillos here, as they have a distinct texture and flavor that’s different than green tomatoes. That said, feel free to give it a try if that’s what you’ve got! You’ll probably need a good splash of lime juice and you may need to cook it longer.

Do I need to peel tomatillos?

Yes, pull the dry, papery husk off the outside before using your tomatillos. A little stickiness under the husk is to be expected!