Fellow enchilada enthusiasts, I’m so pleased to introduce this green enchilada sauce. This recipe is inspired by the green chili sauces I’ve enjoyed on recent trips to New Mexico. While the real-deal sauces often feature elusive New Mexican chili peppers, this flavorful sauce is easy to make with basic grocery store ingredients. It’s a pretty ideal alternative.
Try this green enchilada sauce in place of red enchilada sauce the next time you make your favorite enchilada recipe.
To make this recipe, I experimented with combinations of readily available chili peppers, tomatillos, broth, and flour with disappointing results. Finally, I found a great shortcut that yields the best flavor, thanks to a tip from Rick Bayless. This green enchilada sauce recipe takes advantage of store-bought salsa verde! And yet, the end result tastes much nicer than store-bought enchilada sauce.
This green enchilada sauce requires only three basic ingredients—salsa verde, sour cream and cilantro. I love how simple it is to make, especially since enchiladas are always a project. This recipe is gluten free, too, if that is a consideration for you. Let’s make some.
No, they are not quite the same. Although you could use salsa verde for enchiladas, I don’t really think you’d want to use enchilada sauce as a salsa. The ingredients in each are similar, as another person mentioned, but the consistency is not usually the same.
Green Enchilada Sauce Ingredients
You will need only three simple ingredients to make this lively green enchilada sauce. Here they are:
Salsa verde, which is green salsa made from tomatillos, forms the backbone of this green enchilada sauce. Since salsa verde is bursting with flavor already, this sauce doesn’t need many additions.
You could make your own salsa verde for the freshest results, but since easy is the name of the game today, I suggest using store-bought. Choose a mild or medium option so your sauce doesn’t overpower the dish. For these photos, I used Whole Foods 365 brand of salsa verde, which is on the spicier side of medium.
Adding a handful of cilantro to the blender ensures that your salsa mixture tastes fresh and vibrant. Since it’s all blended together, there’s no need to chop the cilantro before using.
After cooking down the salsa mixture, we’ll stir in some sour cream (or heavy cream or crème fraîche). The dairy rounds out the flavors and make this sauce lightly creamy. I love the subtle tanginess provided by sour cream or crème fraîche, but heavy cream works as well.
Of the three, sour cream requires one tiny extra step. Sour cream can curdle when it comes into contact with a hot mixture. To avoid curdling, simply temper the sour cream by stirring some of the warm salsa mixture into the sour cream. Then it’s ready to use.
If you are following a dairy-free or vegan diet, I believe you could use my vegan sour cream to make this recipe work for you.
Watch How to Make Easy Green Enchilada Sauce
It goes without saying that this green sauce is perfect for enchiladas. Since it is essentially warm, smooth, creamy salsa verde, it has other uses as well! I love to serve it as a warm salsa with tortilla chips or quesadillas. Drizzle it over your nachos, burritos, scrambled or fried eggs.
Green enchilada sauce goes particularly well with recipes featuring sweet potato or butternut squash, red bell pepper, spinach, black beans or cilantro. These enchilada recipes are perfect candidates for this green sauce:
Please let me know how your enchilada sauce turns out in the comments! I really love hearing from you.
Mexican Green Enchilada Sauce Recipe | Easy & Delicious Homemade Sauce | Step-by-Step Guide
FAQ
Is salsa verde the same as enchilada sauce?
What is the difference between green and red enchilada sauce?
What does green enchilada sauce taste like?
Can you substitute salsa for enchilada sauce?
While both salsa and enchilada sauce have a spicy kick, salsa is typically milder and more versatile in its uses. When it comes to substituting salsa for enchilada sauce, one of the main factors to consider is the texture and consistency. Enchilada sauce is thick and velvety, while salsa is chunky and watery.
What can I substitute for chili pepper?
There are many varieties of chili peppers that have varying levels of heat. Typically, the larger the pepper, the milder the heat. If you don’t have chili peppers for the spicy kick needed in a dish you can substitute cayenne pepper or hot paprika. Start with small amounts to taste, then add more if the dish is not spicy enough. For individuals who don’t like spicy food, a mild sweet paprika works as a replacement, or simply use less chili pepper than the recipe calls for. You can also try bell peppers if you are looking to replace nutrients lost by removing chili pepper. For those who are allergic to peppers in general, the appropriate substitution will depend on the specific recipe. Many times chili pepper can be left out of a recipe. Experimentation is best way to find out what works.
Can salsa be used as a dip or sauce for enchiladas?
The answer is yes, salsa can be used as a dip or sauce for enchiladas. However, it is important to note that the flavor and texture may differ from traditional enchilada sauce. Salsa tends to be thinner and more watery than enchilada sauce, which is often thicker and richer in flavor.
What can I substitute for salsa verde?
You’ll get a hot, spicy sauce that’ll fill in for salsa verde in any recipe. If you don’t want to make a sauce at home then pick up a bottle of hot sauce from your local supermarket. Other fiery sauces you may want to try as substitutes include sambal oelek, sriracha, or gochujang.