I perfected How To Make Green Enchilada Sauce with roasted Hatch chiles, garlic, and a handful of pantry spices, yielding a bright, tangy sauce perfect for enchiladas, burritos, and tacos.

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I make this Hatch Chile Green Sauce for Enchiladas whenever I want something bright and a little smoky. Using roasted Hatch chiles and fresh tomatillos gives it that tangy zip that sticks to tortillas and makes you raise an eyebrow.

I was chasing the perfect Green Chili Enchilada Sauce Recipe for years, and this one finally felt like it belonged at my table. It’s not fussy, just honest flavor, the kind of Hatch Green Chili Recipe you scribble on a napkin and keep.

Try it and you’ll see why it turns plain enchiladas into something I can’t stop eating.

Ingredients

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Tangy, bright and low calorie; good vitamin C and fiber, adds sour brightness.
Smoky, spicy and vitamin rich; adds heat, vitamin A and unique earthiness.
Fresh herb, lots of antioxidants; gives bright green flavor, some folks dont like it.
Pungent, adds depth and savory umami; linked to heart healthy benefits, i think.
Sweet when roasted, adds natural sugars and body, plus fiber and flavor.
Tart, bright acid that balances sourness; vitamin C boost, wakes flavors.
Adds savory liquid body without much calories; low sodium keeps it light.

Ingredient Quantities

1 lb tomatillos (about 8 medium), husked and rinsed

6 roasted Hatch chiles, stems removed and seeds optional

1 small white onion, quartered

3 garlic cloves, peeled

1/2 cup packed fresh cilantro leaves

3/4 cup low sodium chicken broth or water

1 tablespoon vegetable oil

1 tablespoon fresh lime juice

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1 teaspoon kosher salt, or to taste

1/4 teaspoon black pepper

1 teaspoon granulated sugar, optional (to balance acidity)

How to Make this

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1. Preheat your broiler or a heavy skillet over high heat. Remove the papery husks from the tomatillos and rinse them, then toss the tomatillos, quartered onion and garlic cloves with the 1 tablespoon vegetable oil so they get a nice coat.

2. Place the tomatillos, onion and garlic under the broiler or in the hot skillet, turning occasionally, until they are blistered and charred in spots, about 6 to 10 minutes total. If your Hatch chiles aren’t already roasted, char them too, otherwise skip that step. Wear gloves when handling hot chiles if you’re worried about the heat.

3. Transfer the charred tomatillos, onion and garlic to a blender. Add the 6 roasted Hatch chiles (stems removed and seeds optional depending on how spicy you want it), the 1/2 cup packed cilantro leaves, 3/4 cup low sodium chicken broth or water, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1 teaspoon granulated sugar if using.

4. Blend on high until very smooth, scraping down the sides once or twice. If the sauce seems too thick add a little more broth or water, a tablespoon at a time, until it reaches the pourable sauce consistency you want.

5. Taste and adjust seasoning: add more salt, a squeeze more lime, or a pinch more sugar to balance acidity. Remember chiles vary a lot in heat so taste first before adding more salt or lime.

6. Pour the blended sauce into a medium saucepan and bring to a gentle simmer over medium-low heat. Let it simmer 5 to 10 minutes to cook off the raw edge and to meld flavors, stirring occasionally and breaking up any bubbles so it doesnt splatter.

7. For an extra silky sauce, press the hot sauce through a fine mesh sieve into a bowl using the back of a spoon, discarding any solids. If you like it chunkier just skip straining.

8. Use immediately on enchiladas, burritos or tacos. Cool completely and store in an airtight container in the fridge for up to 4 days or freeze up to 3 months. Reheat gently, add a splash of broth if it thickens too much.

Equipment Needed

1. Broiler (with a rimmed baking sheet) or a heavy skillet (cast iron)
2. Chef’s knife and cutting board
3. Tongs or a sturdy spatula
4. Blender (high speed preferred)
5. Measuring cups and spoons
6. Medium saucepan
7. Fine mesh sieve plus a spoon or rubber spatula for pressing
8. Heatproof bowl and an airtight jar or container for storing (gloves optional)

FAQ

Q: Do I need to cook the tomatillos first? A: Yes, roast or broil the husked tomatillos (along with onion and garlic) until softened and a bit charred, about 8-10 minutes, then blend. If you’re short on time you can simmer them in water 5-7 minutes till soft, but roasting gives way more flavor.

Q: How spicy will this sauce be and can I make it milder? A: Hatch chiles vary a lot, some are mild some pack heat. To make it milder remove the seeds and membranes, use fewer chiles, or add extra tomatillo or a little sugar and lime. I sometimes leave one chile seeded for a mild kick, cause everyone’s tolerance is different.

Q: What if I don’t have Hatch chiles? A: Use roasted poblano or Anaheim chiles for a similar mild green flavor, or canned/jarred roasted green chiles for convenience. Jalapeños will up the heat and change the taste, so adjust quantity if you swap.

Q: Can I use water instead of chicken broth? A: Yes, water works fine and keeps it vegetarian if you use veggie broth instead. Chicken broth adds depth, so if you use water taste and add a pinch more salt or a touch of sugar to balance acidity.

Q: How long will the sauce keep and can I freeze it? A: Stored in an airtight container it keeps 4 to 5 days in the fridge. Freeze in portions up to 3 months, thaw in the fridge overnight and stir or warm gently; flavors mellow a bit but it’s still great for enchiladas.

Q: Can I make this ahead for enchiladas and any tips for using it? A: Absolutely, making it a day ahead actually helps the flavors blend. When assembling dip each tortilla in the warm sauce so they don’t crack, use a little sauce in the pan before baking, and cover while baking to keep them moist, uncover at end to brown a bit.

Hatch Chile Green Sauce For Enchiladas Recipe Substitutions and Variations

Tomatillos: If you cant find tomatillos use 1 lb unripe green tomatoes plus 1 tbsp lime juice to add acidity, or 2 cups canned tomatillo salsa verde (taste for salt).
Hatch chiles: Substitute 6 roasted poblano peppers for similar texture but milder heat, or 1 (7 oz) can roasted green chiles for convenience, or 4–6 jalapeños if you want more kick.
Cilantro: Use 1/2 cup flat-leaf parsley plus 1 tbsp lime juice to mimic the bright herb flavor, or 1/3 cup fresh basil in a pinch — different, but still tasty.
Low sodium chicken broth or water: Swap equal amounts low sodium vegetable broth, or use 3/4 cup water with 1/2 tsp chicken bouillon for depth, works great if you need it.

Pro Tips

1. Handle the chile heat like a pro: take out seeds and membranes if you want it milder, and after charring let them sit covered so the skins loosen for easy peeling. Wear gloves if you dont want your hands to burn later, and always taste a tiny bit first before you go wild with salt or lime.

2. Keep the sauce bright not flat: add a pinch of sugar only if it needs it, and save a little cilantro to chop and sprinkle on at the end so the fresh herb flavor pops. Lime juice is best added at the final tasting stage, not all at once.

3. For extra silky texture, blend while the mix is still warm and push it through a fine mesh sieve with the back of a spoon. If you want richness, stir in a spoon of oil or a tiny knob of butter after straining, it smooths out acidity and mouthfeel real nice.

4. Smart storing and portioning: freeze servings in ice cube trays or small jars so you only thaw what you need, label them with the date, and reheat gently over low heat adding a splash of broth or water if it thickens.

Hatch Chile Green Sauce For Enchiladas Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I perfected How To Make Green Enchilada Sauce with roasted Hatch chiles, garlic, and a handful of pantry spices, yielding a bright, tangy sauce perfect for enchiladas, burritos, and tacos.

Servings

servings

Calories

kcal

Equipment: 1. Broiler (with a rimmed baking sheet) or a heavy skillet (cast iron)
2. Chef’s knife and cutting board
3. Tongs or a sturdy spatula
4. Blender (high speed preferred)
5. Measuring cups and spoons
6. Medium saucepan
7. Fine mesh sieve plus a spoon or rubber spatula for pressing
8. Heatproof bowl and an airtight jar or container for storing (gloves optional)

Ingredients

1 lb tomatillos (about 8 medium), husked and rinsed
6 roasted Hatch chiles, stems removed and seeds optional
1 small white onion, quartered
3 garlic cloves, peeled
1/2 cup packed fresh cilantro leaves
3/4 cup low sodium chicken broth or water
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper
1 teaspoon granulated sugar, optional (to balance acidity)

Directions

Preheat your broiler or a heavy skillet over high heat. Remove the papery husks from the tomatillos and rinse them, then toss the tomatillos, quartered onion and garlic cloves with the 1 tablespoon vegetable oil so they get a nice coat.
Place the tomatillos, onion and garlic under the broiler or in the hot skillet, turning occasionally, until they are blistered and charred in spots, about 6 to 10 minutes total. If your Hatch chiles aren't already roasted, char them too, otherwise skip that step. Wear gloves when handling hot chiles if you're worried about the heat.
Transfer the charred tomatillos, onion and garlic to a blender. Add the 6 roasted Hatch chiles (stems removed and seeds optional depending on how spicy you want it), the 1/2 cup packed cilantro leaves, 3/4 cup low sodium chicken broth or water, 1 tablespoon fresh lime juice, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and the 1 teaspoon granulated sugar if using.
Blend on high until very smooth, scraping down the sides once or twice. If the sauce seems too thick add a little more broth or water, a tablespoon at a time, until it reaches the pourable sauce consistency you want.
Taste and adjust seasoning: add more salt, a squeeze more lime, or a pinch more sugar to balance acidity. Remember chiles vary a lot in heat so taste first before adding more salt or lime.
Pour the blended sauce into a medium saucepan and bring to a gentle simmer over medium-low heat. Let it simmer 5 to 10 minutes to cook off the raw edge and to meld flavors, stirring occasionally and breaking up any bubbles so it doesnt splatter.
For an extra silky sauce, press the hot sauce through a fine mesh sieve into a bowl using the back of a spoon, discarding any solids. If you like it chunkier just skip straining.
Use immediately on enchiladas, burritos or tacos. Cool completely and store in an airtight container in the fridge for up to 4 days or freeze up to 3 months. Reheat gently, add a splash of broth if it thickens too much.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.