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Green Enchilada Sauce
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3.84 from 24 votes

Green Enchilada Sauce with Tomatillos and Cilantro

This sauce is super easy to make in a blender. To make it even quicker, use canned tomatillos. Bathe your enchiladas, or try it as a sauce for grilled veggies—yum! Makes about 3 cups sauce.
Prep Time5 mins
Total Time5 mins
Course: Component
Cuisine: Gluten-free, Vegan
Keyword: green salsa, homemade salsa
Servings: 12 servings
Calories: 36kcal


  • 12 medium tomatillos , or 1 (26-ounce) can, drained
  • 1 large onion , coarsely chopped
  • 2 garlic cloves , minced
  • ½ cup cilantro leaves , chopped
  • 2 serrano chiles (see note)
  • 1 teaspoon fine sea salt
  • 2 tablespoons olive oil


  • Drop the tomatillos into boiling water and cook for several minutes, mostly to remove the paper-like skin. (Alternatively open a can of tomatillos and drain off the water.)
  • Place the clean tomatillos, onion, garlic, cilantro, serrano chiles and salt in a blender. Whirl until smooth.
  • Heat a small amount of olive oil in a skillet. Add the tomatillo mixture; cook and stir for 3 or 4 minutes. If you think the sauce is too thick, thin with a little water.


For maximum picante heat, chop the chiles with the seeds and veins intact. For milder heat yet the same wonderful chile flavor, remove the seeds and veins.


Calories: 36kcal | Carbohydrates: 3g | Fat: 2g | Sodium: 195mg | Potassium: 111mg | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 5.4mg | Calcium: 5mg | Iron: 0.2mg