Start to Finish: 60 minutes
Servings: 4
Difficulty Level: Beginner

Enchilada is a rolled corn tortilla, filled and covered with tasty chili sauce. The enchilada sauce is traditionally made red; however, by substituting a few ingredients, you can create a green sauce. Enchiladas originate from Mexico and several variations exist. After preparing this homemade recipe, you’ll never want canned enchilada sauce. It is a simple recipe that involves combining ingredients in a skillet.


  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 5 cloves of garlic, smashed or minced
  • 1 pound tomatillos, washed and quartered
  • 1 large green bell pepper
  • 1 Scotch bonnet chili, or jalapeno
  • 3 cups of chicken broth
  • 1 tablespoon brown sugar
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • Kosher salt, to taste
  • 1 tablespoon brown sugar


Pour 1 tablespoon of olive oil into a heavy-bottomed saucepan over a medium-high heat.

Add the chopped onions and garlic to the saucepan and saute until soft.

While the onions and garlic are sauteing, add the tomatillos, green pepper and Scotch bonnet chili to a blender. Process the ingredients until the mixture is smooth, and add a little bit of water as necessary to blend.

Pour the blended tomatillo sauce into the onions and garlic and stir to combine.

Stir the chicken broth, brown sugar, basil, oregano and salt into the saucepan mixture.

Bring to a boil and reduce the heat to a simmer for up to 30 minutes, or until you get the consistency you want.

Serve over corn tortillas or as a dip for tortilla chips.


For red enchilada sauce, replace the tomatillo with tomatoes or tomato paste.


If you want the sauce less spicy, replace the Scotch bonnet with a teaspoon of dried chili powder.