Last updated on May 18th, 2026 at 06:31 pm
There’s something nostalgic about a pan of green chile chicken enchiladas bubbling away in the oven. The rich aroma of roasted green chiles, tomatillos, garlic, and warm spices filling the kitchen instantly feels comforting and familiar. That bold green sauce soaking into tender chicken, pork, and tortillas is a flavor that never gets old.
Canning your own roasted tomatillo green chile enchilada sauce lets you capture those fresh summer flavors and keep them stocked in your pantry year-round. Whether you’re working through a bumper crop of tomatillos or simply want a homemade enchilada sauce ready for busy weeknights, this pressure canning recipe creates flavorful shelf-stable jars perfect for quick meals anytime.
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This roasted tomatillo green chile enchilada sauce combines roasted tomatillos, green chiles, onions, garlic, lime juice, and warm spices into a flavorful homemade enchilada sauce that’s pressure canned for long-term pantry storage. The smoky, tangy sauce is perfect for enchiladas, tacos, burritos, soups, and other Mexican-inspired meals.
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What Does It Taste Like?
Tomatillo green chile enchilada sauce has a bold, savory flavor with the perfect balance of tangy, smoky, and mildly spicy notes. The roasted tomatillos give the sauce its signature bright, slightly citrusy flavor, while roasted green chiles add depth and warmth without overpowering heat. Garlic, onions, cumin, and oregano create a rich homemade flavor that tastes fresher and more vibrant than store-bought enchilada sauce.
Best Peppers to Use
The best peppers for green enchilada sauce depend on the flavor and heat level you prefer. Anaheim peppers are one of the most popular choices because they have a mild heat and slightly sweet flavor that blends perfectly with roasted tomatillos. Poblano peppers add a deeper, earthier flavor with a rich smoky taste once roasted, while jalapeños bring more noticeable heat and a brighter pepper flavor. For a spicier sauce, serrano peppers can be added in small amounts. Mixing different types of green chiles creates a more complex, layered enchilada sauce with the perfect balance of smoky, tangy, and savory flavors.
Why Make Homemade Enchilada Sauce?
Making roasted tomatillo enchilada sauce at home gives you complete control over the flavor, spice level, and ingredients. Unlike many store-bought sauces, homemade enchilada sauce allows you to avoid excess sodium and preservatives while creating a fresher, richer flavor.
Homemade enchilada sauce also makes it easy to:
- Adjust the spice level using different peppers
- Preserve fresh garden tomatillos for pantry storage
- Create a flavorful sauce for quick weeknight meals
- Customize the flavor with extra lime juice, garlic, or spices
- Keep homemade pantry staples stocked year-round
Why This Recipe Works
I’ve spent years preserving food at home and building a pantry filled with practical homemade staples for busy family meals. This roasted tomatillo green chile enchilada sauce is one I return to every summer when tomatillos are overflowing in the garden because it creates flavorful, dependable meals with very little effort later on.
The combination of roasted vegetables, balanced acidity, and pressure canning creates a rich homemade sauce with consistent flavor and texture that works well for everything from enchiladas to soups and tacos.
Ingredients You’ll Need
- Tomatillos, husked and rinsed
- Anaheim or poblano peppers, roasted, peeled, and seeded
- Jalapeño peppers, seeded if desired for less heat
- Chopped onions
- Garlic cloves
- Bottled lime juice
- Chicken broth or vegetable broth
- Ground cumin
- Dried oregano
- Canning salt
- Black pepper
Equipment Needed
- Pressure canner
- Pint jars & Lids (ForJars are my FAV)
- Immersion blender or food processor
- Large stock pot
- Baking sheet
- Ladle, funnel & jar lifter (canning kit)
- Liint free towels or paper towels
Step-by-Step Instructions
Prep the Vegetables
Remove the papery husks from the tomatillos and rinse thoroughly. Quarter the onions and prepare the peppers. For a milder sauce, remove the seeds from the jalapeños and green chiles.
Roast the Vegetables
Arrange the tomatillos, peppers, onions, and garlic on a baking sheet. Roast until the vegetables are softened and lightly charred. The peppers should have blistered skins with dark charred spots for the best flavor.
Transfer the peppers to a covered bowl or container to steam for several minutes. Remove the skins, stems, and seeds before continuing.
Simmer and Blend
Combine the roasted vegetables, lime juice, broth, cumin, oregano, salt, and pepper in a large stock pot. Simmer for 20–25 minutes until everything is fully softened and the flavors have blended together.
Use an immersion blender or food processor to blend the sauce until smooth.
Fill the Jars
Ladle the hot sauce into hot jars, leaving 1-inch headspace. Remove air bubbles, wipe the rims clean, and apply lids and rings fingertip tight.
Pressure Can
- Process pints for 40 minutes using:
- 11 pounds pressure in a dial gauge canner
- 10 pounds pressure in a weighted gauge canner
- Adjust pressure as needed for your altitude. Allow the canner to depressurize naturally before removing the jars.
- Cool and Store
- Allow jars to cool completely before checking seals. Remove rings, wipe jars clean, label with the date, and store in a cool dark pantry.
Tips for the Best Flavor
- Roast the peppers until lightly charred for deeper smoky flavor
- Combine multiple pepper varieties for more complex flavor
- Blend carefully while hot to avoid splattering
- Add additional lime juice for a brighter tangy flavor
- Use fresh tomatillos for the best texture and flavor
- Always follow tested pressure canning guidelines for safe storage
Ways to Use This Sauce
- Pour over chicken enchiladas before baking
- Use as a sauce for tacos or burritos
- Stir into soups or stews for extra flavor
- Use as a simmer sauce for chicken or pork
- Serve warm with tortilla chips and sour cream
Storage & Shelf Life
Store sealed jars in a cool, dark pantry for 12-24 months. Once opened, refrigerate the sauce and use it within 5 days. For best long-term storage, remove rings before storing jars in the pantry and always check seals before using.
Frequently Asked Questions
Can I use frozen tomatillos?
Yes. Thaw them first before roasting and preparing the sauce.
Can I skip pressure canning?
No. Because this is a low-acid recipe, pressure canning is necessary for safe shelf-stable storage.
Can I use vegetable broth instead of chicken broth?
Absolutely. Vegetable broth works well for a vegetarian version.
Can I make the sauce spicier?
Yes. Add additional jalapeños or serrano peppers for more heat.
How long does canned enchilada sauce last?
Properly sealed jars can last up to 12 months when stored in a cool dark place.
Related Recipes:
Canning Tomatillo Green Chile Enchilada Sauce
Equipment
Ingredients
- 5 lbs Tomatillos husked and rinsed
- 4-6 Anaheim or poblano peppers roasted, peeled, and seeded
- 1-2 Jalapeño peppers seeded if desired
- 2 cups Chopped onions
- 6 cloves Garlic
- 1 cup Bottled lime juice
- 1½ cups Chicken broth or vegetable broth
- 1 tablespoon Ground cumin
- 1 tablespoon Dried oregano
- 2 teaspoon Canning salt
- 1 teaspoon Black pepper
Instructions
- Preheat the oven broiler or grill. Place tomatillos, green chiles, jalapeños, onion, and garlic on a baking sheet.
- Roast until the vegetables are softened and lightly charred, turning as needed so the peppers blister evenly.
- Transfer roasted peppers to a covered bowl and let them steam for several minutes. Peel off the skins, remove stems, and discard seeds if desired.
- Add the roasted vegetables, lime juice, broth, cumin, oregano, canning salt, and black pepper to a large stock pot.
- Simmer the sauce until the vegetables are soft and the flavors have blended together.
- Blend the mixture with an immersion blender until smooth, or carefully work in batches using a food processor or blender.
- Return the sauce to a simmer and keep hot while preparing jars.
- Ladle hot sauce into hot pint jars, leaving proper headspace.
- Remove air bubbles, wipe jar rims, apply lids, and tighten bands fingertip tight.
- Process pint jars in a pressure canner for 40 minutes, adjusting for altitude as needed.
- Let the pressure canner depressurize naturally, then remove jars and place them on a towel-lined counter.
- Cool undisturbed, check seals, remove bands, label, and store in a cool, dark pantry.
Video
Notes
- Roast the vegetables until lightly charred for the best smoky flavor.
- For a milder sauce, remove the seeds and membranes from the peppers before blending.
- Blend carefully while the sauce is hot to avoid splattering.
- Always use bottled lime juice for safe canning acidity levels.
- Adjust pressure as needed for your altitude.
- Remove jar rings before long-term pantry storage.
- Refrigerate after opening and use within several days.
Pam says
How are you able to waterbath can this recipe when it has chicken stock in it?
Amber says
This recipe is pressure canned for 40 minutes as shown in the video, the blog post and the recipe card.