Green Chile Enchilada Sauce

Canned green enchilada sauce is just kind of sad. It’s watery and usually not very flavorful. Authentic green enchilada sauce is a little bit of a project, involving roasting fresh tomatillos, onions, garlic, and peppers—not something I necessarily want to be doing in addition to making the rest of dinner on a busy weeknight. I needed something in between. A rich and flavorful green enchilada sauce that was still super fast and easy. So I crafted this super easy Green Chile Enchilada Sauce, based on my Easy Homemade Red Enchilada Sauce, but with a green chile base and a slightly different mix of spices. If you love my red enchilada sauce, I think you’re going to enjoy this one just as much!

What is in Green Enchilada Sauce?

Green enchilada sauce is a mix of roasted peppers, onions, garlic, tomatillos, and spices. If you want to try an authentic recipe, give this Green Enchilada Sauce from Isabel Eats a shot. But as I mentioned in the intro, I was looking for convenience without sacrificing a lot of flavor. So I swapped out the fresh roasted peppers, onions, and garlic for canned green chiles and dried spices. I also add a little oil and flour for thickening power. On days when I have time to cook for fun, I’ll probably make my enchilada sauce the real way, but this quick version will be my go-to most of the time!

Is This Sauce Spicy?

It can be. Canned green chiles can vary in heat level. The canned diced green chiles I purchased from Kroger were completely mild, but depending on the brand, they may have a little heat. If you want to make your green enchilada sauce spicy, you can always add a pinch or two of cayenne pepper.

How Do You Use Green Chile Enchilada Sauce?

Enchilada is great for so much more than just enchiladas! It’s also great for:

  • Combining with eggs, tortilla chips, and cheese for chilaquiles or migas 
  • Drizzled over tacos
  • Stirred into sour cream for a creamy-tangy chip dip
  • Smothering burritos
  • Mixed into mayo to use as a green chile coleslaw dressing

Can I Skip the Flour?

Yes, if you need to make this sauce gluten-free, you can skip the flour. The flour-oil combo does help thicken the sauce, but you’ll still have a wonderfully flavorful sauce without it, just slightly less viscous.

Green Chile Enchilada Sauce being poured from a jar onto a pan of rolled enchiladas

A wooden spoon in a bowl of green chile enchilada sauce with cilantro and diced green chiles on the side

Easy Green Chile Enchilada Sauce

A rich and flavorful green chile enchilada sauce that only takes minutes to make. The perfect compromise between flavor and convenience for busy weeknights.
Total Cost $1.87 recipe / $0.31 serving
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Servings 6 ¼ cup each
Calories 67.35kcal
Author Beth – Budget Bytes


  • Blender
  • Liquid Measuring Cup
  • Measuring Cups Spoons


  • 2 4oz. cans diced green chiles $1.58
  • 2 Tbsp cooking oil $0.08
  • 2 Tbsp all-purpose flour $0.02
  • 1 tsp ground cumin $0.10
  • 1/2 tsp garlic powder $0.05
  • 1/4 tsp onion powder $0.02
  • 1 cup water $0.00
  • 1/2 tsp salt $0.02


  • Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.
  • Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.
  • Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.
  • Use the green chile enchilada sauce immediately, or refrigerate up to four days.


Serving: 0.25cup | Calories: 67.35kcal | Carbohydrates: 5.47g | Protein: 0.4g | Fat: 4.78g | Sodium: 404.52mg | Fiber: 1.67g

Scroll down for the step by step photos!

A spoon drizzling some green chile enchilada sauce into a jar of the sauce

How to Make Green Chile Enchilada Sauce – Step by Step Photos

Canned green chiles in the can and in a bowl

These are the canned green chiles that I used as the base for this sauce. Some brands are spicy, some are mild (the kind I used are mild). 

Pureed green chiles in the blender

Add two 4oz. cans of green chiles to a blender (with all the liquid in the can) and purée them until smooth.

Oil, flour, and spices in a sauce pot

Add 2 Tbsp cooking oil, 2 Tbsp all-purpose flour, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/4 tsp onion powder to a small sauce pot.

Oil, flour, and spices being cooked in the sauce pot

Cook and stir the oil, flour, and spices over medium heat until they begin to simmer and bubble. Continue to cook and stir for about one minute to toast the flour and spices.

Water being poured into the sauce pot

Carefully add 1 cup water…

pureed green chiles being poured into the sauce pot

Also add the puréed green chiles.

A spoon dipping into the finished green enchilada sauce in the sauce pot

Whisk the ingredients together until smooth, then allow it to come back up to a simmer, stirring occasionally. This should only take a few minutes. Finally, season the finished sauce with 1/2 tsp salt, or to taste.

Green Chile Enchilada Sauce being poured from a jar onto a pan of rolled enchiladas from above

Use the Green Chile Enchilada Sauce immediately on your favorite enchiladas, or refrigerate the sauce up to four days.

Finished green chile enchilada sauce in a bowl with a wooden spoon on the side

The post Green Chile Enchilada Sauce appeared first on Budget Bytes.

THEE BEST Grilled Shrimp

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make.  Everyone will absolutely love and devour it!!

A couple of my most popular shrimp recipes include Creamy Tuscan Garlic Shrimp or Creamy Garlic Shrimp Alfredo. They both include my tried and true creamy homemade sauces and are a must try if you love shrimp!

Grilled Shrimp Recipe

Grilling shrimp is a great way to cook this very popular seafood. The grill gives them a fantastic smoky flavor and adds to the perfect tangy spices of the marinade.  Due to the size of the shrimp, you will need to put them on skewers so they won’t fall through the grate. I prefer jumbo shrimp for size but this will also work well with smaller size of shrimp. The marinade is that best part of the shrimp and takes them to the next level!

This shrimp recipe is perfect for a quick meal during the week or a side dish along with steak or  lobster. Marinating them is simple and so worth the juicy, flavorful result. This is the best grilled shrimp I have had in a long time.  It will be a go-to meal for a long time to come too!

Shrimp Ingredients:

For the best results, marinade the shrimp ahead of time. This marinade is so simple to make and many of the ingredients are things you will already have as staple ingredients. The savory and tangy juices combined with the grilled shrimp is amazing!

  • Jumbo Shrimp: You will need about a pound peeled and de-veined.  Either frozen or fresh will work, but I prefer using fresh so I can skip the thawing process and get the best flavor possible.
  • Salt and Pepper: Add salt and pepper to taste before soaking the shrimp in marinade.
  • Red Wine Vinegar: Adds a tangy taste and tenderizes the
  • Garlic Cloves: Rich depth of flavor
  • Italian Seasoning: Use a store bought mix, or make your own by adding a pinch of basil, oregano, rosemary, and thyme.
  • Lemon Juice: The acidity will help break down the shrimp and tenderize it.
  • Soy sauce: Either regular or low sodium will work great, it is just up to your preference.
  • Dijon mustard: Bold flavor and a bit of acid to tenderize.
  • Worcestershire sauce: Adds savory, sweet and tangy flavors to the marinade.

Grill Up Some Shrimp!

If you are in need of a quick meal for a weeknight, this grilled shrimp is a fantastic option. It cooks up so quickly. Whisk up this tangy marinade and impress your family with all the flavors. Then, just grab your shrimp and toss it on the grill, and its done in less than 5 minutes!

  1. Season and Marinate shrimp: Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce.  Add the shrimp and let marinate for at least one hour or overnight.
  2. Grill Shrimp: Preheat grill to medium high heat. Thread the shrimp on the skewers.  Place on the grill. Grill on each side for about two minutes or until no longer pink.


Grilled shrimp marinating in a clear bowl.

What to Serve with Shrimp:

I love to pair this grilled shrimp with some thin angel hair pasta and my amazing Homemade Alfredo Sauce.  A quick salad and some steamed veggies on the side are also a great pairing.  My family loves the combination and fills us all up, even the teenage boys.

The good thing about this grilled shrimp is that it goes with anything really, but if you need a few ideas to get you started, here are my suggestions…

  • Rice or quinoa 
  • Pasta
  • Scalloped potatoes
  • Baked potatoes
  • Salads
  • Steamed vegetables or vegetable skewers

Tips to Make the BEST Grilled Shrimp:

  • Do not overcook: Shrimp are fully cooked when they turn a pink color and look opaque and white on the inside. Pull them off the grill as soon as they are done.
  • Rinse: Clean your shrimp before cooking them. Rinse in cold water to remove any debris, pieces of shell, etc.
  • Cook from frozen: Save yourself time and cook your shrimp directly from frozen. No need to thaw first.
  • Pre-cooked shrimp: You can grill pre-cooked shrimp. Essentially you will just be heating them on the grill so it will take less than cook time. You just want to leave them long enough to warm them.

Grilled shrimp ready to grill on a skewer.

How to Store Shrimp:

Properly storing your shrimp before, during, and after grilling is very important.  Bacteria grows very quickly at temperatures between 40-140 degrees. You will always want to think about keeping your food either colder than 40 degrees or warmer than 140 degrees.  Food should only be left at room temperatures for a maximum of 2 hours.

Grilled shrimp storage should follow these guidelines:

  • Tightly pack:  Store shrimp in a shallow airtight container or heavy-duty aluminum foil or plastic wrap.
  • Refrigerator: 3-4 days cooked, 1-2 days raw
  • Freezer: 3 months cooked, 3-6 months raw
  • To re-heat cooked shrimp from frozen: Thaw in the refrigerator and then keep 3-4 days max before cooking. Do not re-freeze.  If you thaw in the microwave or in cold water, it needs to be eaten right away, then discarded.

Close up on finished shrimp.

More Delicious Shrimp Recipes:

  • Brown Butter Spicy Garlic Shrimp
  • Skillet Garlic Butter Steak and Shrimp
  • 15 Minute Garlic Shrimp Stir Fry
  • Grilled Lemon Garlic Butter Shrimp with Vegetables
  • Sheet Pan Lemon Garlic Butter Shrimp Asparagus


THEE BEST Grilled Shrimp

The BEST Grilled Shrimp is the perfect weeknight meal because it is super quick, full of flavor, and so easy to make!  Everyone will absolutely love and devour it!!
Course Appetizer, Dinner, Main Course, Side Dish
Cuisine American, Caribbean, Mediterranean
Keyword grilled shrimp, grilled shrimp recipe, shrimp grilled, shrimp recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 People
Calories 372kcal
Author Alyssa Rivers


  • 1 pound jumbo shrimp peeled and deveined
  • salt and pepper
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 3 garlic cloves minced
  • 1 Tablespoon Italian seasoning
  • 1 Tablespoon lemon juice
  • 2 Tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 1 Tablespoon Worcestershire sauce


  • Salt and pepper the shrimp. In a medium sized bowl combine olive oil, red wine vinegar, garlic, Italian seasoning, lemon juice, soy sauce, Dijon Mustard and Worcestershire sauce. Add the shrimp and let marinate for at least one hour or overnight.
  • Preheat grill to medium high heat. Thread the shrimp on the skewers. Pllace on the grill. Grill on each side for about two minutes or until no longer pink.


Calories: 372kcal | Carbohydrates: 3g | Protein: 24g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1442mg | Potassium: 169mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 4mg