Green Enchilada Sauce

This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for chili verde burritos, enchiladas, or chilaquiles.

Ingredients

• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour

Green Chiles (Use Either):

• Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
• Canned: Two 7-oz cans diced green chiles

Tomatillos (Use Either):

• Fresh: 1 lb tomatillos, husked and rinsed, OR
• Canned: One 28-oz can tomatillos (drained)

Aromatics:

• 1 medium onion, roughly chopped
• 3–4 cloves garlic, peeled
• 1 jalapeño or serrano, seeded for mild heat

Seasoning & Liquid:

• 1½–2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican preferred)
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp sugar (balances the tomatillos)
• 2 tbsp apple cider or white vinegar

Directions

Prep the Vegetables

If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

Blend the Base

Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

Make the Roux

Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

Cook the Sauce

Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

Season & Finish

Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

Notes

Preparation

• Roasting fresh ingredients adds sweetness and depth.
• Canned tomatillos give consistent results year-round.
• The roux creates the silky restaurant-style texture.
• Use serrano for more heat.
• Thin with broth if sauce thickens too much.

Serving Suggestions

• Use for enchiladas, chilaquiles, wet burritos, or breakfast dishes.
• Pairs especially well with pork, chicken, and eggs.

Make-Ahead & Storage

• Keeps 5 days refrigerated.
• Freezes 3 months; thaw gently.
• Add a splash of broth when reheating if thickened.