Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I needed something in between. A rich and flavorful green enchilada sauce that was still super fast and easy. So I crafted this super easy Green Chile Enchilada Sauce, based on my Easy Homemade Red Enchilada Sauce, but with a green chile base and a slightly different mix of spices. If you love my red enchilada sauce, I think you’re going to enjoy this one just as much!
Add stock – Chicken, beef, or vegetable, stocks pack a ton of flavor – because they are prepared by simmering bones and vegetables in water for hours, often with herbs and spices until the flavor is extracted – and can instantly elevate the flavor of canned enchilada sauce.
What’s in Green Enchilada Sauce?
Green enchilada sauce is a mix of roasted peppers, onions, garlic, tomatillos, and spices. If you want to try an authentic recipe, give this Green Enchilada Sauce from Isabel Eats a shot. But as I mentioned in the intro, I was looking for convenience without sacrificing a lot of flavor. So I swapped out the fresh roasted peppers, onions, and garlic for canned green chiles and dried spices. I also add a little oil and flour for thickening power. On days when I have time to cook for fun, I’ll probably make my enchilada sauce the real way, but this quick version will be my go-to most of the time!
If youre making a batch of enchiladas for an easy weeknight dinner, your go-to might be canned sauce because it saves you a lot of time. To be fair, making enchilada sauce from scratch isnt terribly difficult, but it certainly takes more work than opening a can and pouring out the contents. And while your dish will still be delicious with store-bought sauce, theres a quick method to elevate your canned red or green enchilada sauce so your dish has more layers of flavor. All it takes is a few ingredients already stocked in your pantry and a few minutes of prep time.
If youre using fresh garlic, onion, or peppers, sauté those first in a bit of oil, then combine the butter, stock, and seasonings. Mix in the flour to thicken it, then pour in that canned enchilada sauce, and bring the mixture to a boil. After your sauce is finished simmering, its time to build your enchiladas. Well let you use your go-to recipe now that you know how to take the canned sauce up a notch, but your next steps will likely involve dunking the tortillas in the sauce, filling and rolling them, then topping with more sauce and shredded cheese. One final tip: You might be tempted to use all of your sauce, but dont overdo it or your enchiladas will come out of the oven soggy. Its perfectly fine to save some for the next night!
Lets begin with why you should use flour, butter, and stock to make that canned sauce even better. For starters, the butter will emulsify and add creaminess to your sauce without taking away the shine from the flavors of the other ingredients. Meanwhile, the flour will thicken the sauce as the stock pulls it all together, and seasonings like chili or garlic powder add layers of flavor before the sauce even touches the corn tortillas.
It wont take as much effort to amplify a canned sauce as you might think, and the flavors will pay off big time. You can use this method for both green and red enchilada sauce, so that part is up to you. Start with your favorite canned enchilada sauce, then gather the following ingredients: all-purpose flour, butter, chicken or vegetable stock, salt, black pepper, and any of your other favorite seasonings like chili and garlic powders or sazon. You can also sauté fresh garlic cloves, onion, jalapeños, or other peppers if you want a deeper flavor profile.
HOW TO MAKE A CAN OF ENCHILADA SAUCE TASTE LIKE THE RESTAURANT’S | RICHARD IN THE KITCHEN
FAQ
How do you spruce up canned green enchilada sauce?
How do you get the bitterness out of canned enchilada sauce?
How do you make green enchilada sauce?
You can use this method for both green and red enchilada sauce, so that part is up to you. Start with your favorite canned enchilada sauce, then gather the following ingredients: all-purpose flour, butter, chicken or vegetable stock, salt, black pepper, and any of your other favorite seasonings like chili and garlic powders or sazon.
How do you make chicken enchilada sauce?
In a saucepan over medium-high heat melt the butter until it becomes foamy. Add the flour and stir constantly for one minute. Stir in the canned enchilada sauce, chicken broth and salt and pepper. Bring mixture to a boil, then reduce heat and simmer until sauce has thickened. (Approximately 10-15 minutes.)
What can I substitute for green chile enchilada sauce?
Gluten free green sauce – Use cornstarch instead of a flour roux. Vegan version – Use vegetable stock and vegan sour cream (if using). To make a milder version – Skip the jalapenos. You can also substitute the poblano peppers with hatch chile for a green chile enchilada sauce! Green enchiladas like green chicken enchiladas or green pork enchiladas.
Can you make enchilada sauce from scratch?
To be fair, making enchilada sauce from scratch isn’t terribly difficult, but it certainly takes more work than opening a can and pouring out the contents. And while your dish will still be delicious with store-bought sauce, there’s a quick method to elevate your canned red or green enchilada sauce so your dish has more layers of flavor.