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If you’ve ever had real New Mexican green chile, you know it’s something special. And if you haven’t? Well, let’s fix that. This homemade green enchilada sauce is rich, flavorful, and puts the canned stuff to shame. Once you taste it, you’ll never go back.
I still remember the first time I tried Hatch green chile—I spent years stubbornly avoiding it, convinced people were just obsessed for no reason. I was wrong. One bite of a smothered, cheesy, green chile covered breakfast burrito or loaded fries, and I was hooked.
Now, every August, I load up on freshly roasted Hatch chiles, freeze them in portions, and use them all year long.
This recipe was originally published in September 2014 and has been updated with new photos and additional information to make it as easy as possible for you to recreate in your own kitchen.
This sauce is one of my favorite ways to put them to use. It’s bold, slightly smoky, and the perfect balance of heat and flavor. This sauce is ideal for green chicken enchiladas, burritos, or savory egg breakfasts.
What Makes This Sauce So Good?
- Hatch Green Chiles – The star of the show. These have a distinct flavor that’s impossible to replicate. If you can get them freshly roasted, do it. If not, frozen or even canned Hatch chiles work too.
- Aromatics & Spices – Yellow onions, garlic, cumin, and oregano create a deep, rich base.
- Chicken Stock – Gives the sauce body and richness. For a vegetarian option, use vegetable broth instead.
- Tomatoes – Add just enough acidity and sweetness to round out the flavors.
Exact quantities are listed below in the recipe card. Note: the recipe card allows you to easily scale the recipe and will automatically adjust the ingredient quantities.
How to Make Hatch Green Chile Enchilada Sauce
Always refer to the recipe card below, but here’s how it comes together:
Step 1: Sauté the aromatics
Cook onions, garlic, and spices until everything is soft and fragrant.
Step 2: Simmer
Add the roasted chiles, tomatoes, and chicken stock, then let it all cook down.
Step 3: Blend
Use a blender, food processor, or immersion blender (my preference) to create a smooth, pourable sauce.
Step 4: Season and serve
Taste and adjust with salt and pepper, then pour it over enchiladas, burritos, or anything that needs a flavor boost.
This sauce was left a little chunky but I’ve also processed it until it was completely smooth.
Recipe Tips
Make a double batch – This sauce freezes beautifully in an airtight container.
Adjust the heat – Hatch chiles can range from mild to hot. Use a mix to get the perfect balance.
No Hatch chiles? Try Anaheim or poblano peppers for a similar, but slightly different, flavor.
How to Use This Sauce
Obviously, enchiladas are the first choice, but don’t stop there.
You can use this sauce to smother breakfast burritos, grilled chicken, or roasted potatoes.
Hatch Green Chile Recipes
Having lived in New Mexico for a few years, I’ve developed of a love of cooking with Hatch Green Chile. Here are a few of the recipes I’ve developed.
- Green Chile Tochos
- Green Chile Deviled Eggs
- Green Chile Chicken Lasagna
- Green Chile Aioli
- Green Chile Pork Stew
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Equipment
Ingredients
- 1 tablespoon olive oil
- 2 medium yellow onion chopped
- 4 cloves garlic chopped
- 1/2 teaspoon ground oregano
- 1/2 teaspoon cumin
- 1 tablespoon flour
- 1 pound roasted hatch green chiles skin and seeds removed (1 pound will yield about 2 cups)
- 3 small tomatoes skin and seeds removed, canned whole tomatoes will work
- 4 cups chicken stock
- salt and pepper to taste
Instructions
- In heavy bottom pot or Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the chopped 2 medium yellow onion and sauté, stirring occasionally, until slightly brown and tender, about 5 minutes. Add the chopped 4 cloves garlic, 1/2 teaspoon ground oregano, and 1/2 teaspoon cumin and sauté for another minute. Add the 1 tablespoon flour and stir well. Cook the flour with onion and garlic until fragrant, stirring frequently, about 2 minutes.
- Add the 1 pound roasted hatch green chiles, 3 small tomatoes, and the 4 cups chicken stock. Stir well to combine and scrape bottom of pan to ensure flavors are fully mixed. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
- Remove from heat and blend until smooth in blender. Add salt and pepper to taste.
- Serve on enchiladas or breakfast burritos.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi…this sounds amazing….Just wondering if this can be frozen ? Thanks
Absolutely!
I lived in Albuquerque and Los Alamos for a total of 8 years. I REALLY miss New Mexican food. This recipe is pretty on point. I haven’t looked yet, but do you have one for green chili stew? I must say, though, that you aren’t getting good chilies unless you’re going to Hatch or Chimayo and buying extra hot from a farmer roasting them in one of thodee big propane tumbler roasting rigs on the side of the road. I HAVE bought them unroasted in 50 lb sacks straight from the farm, but they’re never as good. Roasting them yourself is never the same unless you have the right equipment.
I do have a recipe for green chile stew! Here’s the link but the search bar on the site works pretty well if you’re looking for anything else. Enjoy! https://selfproclaimedfoodie.com/green-chile-stew/
Hatch chilies are in season here , we have a young man that roasts them on the spot. Talk about fresh. Th.is recipe is now a fav.
This sauce is amazing! I lived in New Mexico for 31 years. Have eaten loads of Mexican food. This is the best sauce I believe I’ve eaten. Making a second batch while the first cools down. Thank you very much for sharing. I didn’t and will not change a thing.
Is the measurement for the green chiles 1 pound plus 2 cups? I absolutely love your recipes. I have tried many of them and they are always awesome. Thank you.
Hi Chuck. Sorry about that! It’s supposed to be 1 pound total which happened to measure about 2 cups. Thanks for catching that! I’ve updated the recipe. Thanks, Krissy
I love your idea for freezing them. I just bought 5 pounds of fresh hatch chilies, with one batch roasting right now. I was going to can them, but I think I will try freezing them in my silicone muffin pan! Then I can store all of them in one ziplock bag. 😀
I have made this recipe twice now and everyone LOVES it!!! I am visiting my daughter in college this week and it is on her “mom must make for me and freeze” list.
This recipe is the bomb! Thank you so much for sharing!!! I am now an addict and will be craving and making this the rest of my days!!!
It’s a game changer!
Amazing Kathy! I’m sure you’ll adore it!
I have home-roasted, peeled and seeded Hatch chiles in the freezer. I’ll be trying your recipe! I’m enjoying your blog, Krissy.
Awesome Kathy! I know you’ll love it!