If you love Hatch chiles as much as I do, you're going to love this Hatch Chile Enchilada Sauce. It's smoky, savory, and just the right amount of spicy - basically everything you want in a homemade enchilada sauce! I like to make a double batch and freeze some for quick dinners later (enchiladas, smothered burritos, or even just as a sauce for tacos). You can use fresh, frozen, or even canned Hatch chiles, so it's doable year-round. Once you try it, I promise you'll never want to go back to the store-bought stuff!
Why You'll Love This Hatch Chile Enchilada Sauce
- It's packed with real Hatch chile flavor. If you've ever tasted roasted Hatch chiles, you know there's nothing quite like them. Smoky, slightly sweet, just a little spicy, and this sauce lets them shine.
- So much better than store-bought. No preservatives, no mystery ingredients. Just incredible, homemade flavor that you can't get from a jar!
- Make it mild or spicy. Use mild Hatch chiles for a family-friendly sauce, or use hotter chiles if you like things with a little extra kick. It's not easy to tell before roasting, so if you want to control the spice, pick up a pack of frozen chiles and look for the heat level on the label.
- Versatile and freezer-friendly. This enchilada sauce works with chicken, beef, veggies, and even breakfast burritos. And it freezes beautifully, so you can always have some on hand.
- It's easy! Just sauté, simmer, then blend, and you've got a restaurant-worthy sauce in under 30 minutes.
Ingredients You'll Need
Here's what goes into making this flavorful Hatch Chile Enchilada Sauce:
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, chopped
- 3 large garlic cloves, minced
- ½ teaspoon ground cumin
- 3 tablespoons all-purpose flour (helps thicken the sauce)
- 1 (14.5-ounce) can low-sodium chicken broth (substitute vegetable broth to make it vegetarian)
- 4 large Hatch chiles, roasted, stemmed, and deseeded (you can also use poblano or Anaheim chiles if Hatch isn't available, but the flavor won't be quite the same)
- 1 small jalapeño, chopped (optional) - Want more heat? Leave the seeds in for extra spice!
- 1 tablespoon fresh hot and spicy oregano (or regular oregano)
Step-by-Step Instructions
This hatch chile enchilada sauce comes together in just a few easy steps:
- Sauté the aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, then sauté for 4-5 minutes, until softened and translucent.
- Add the spices and flour: Stir in the ground cumin and cook for about 1 minute, just until fragrant. Sprinkle the flour over the onion mixture and stir well. Let it cook for another 1-2 minutes, stirring frequently (this removes the raw flour taste).
- Whisk in the broth: Slowly pour in the chicken broth while whisking constantly to avoid clumps. Simmer for about 5 minutes, until the mixture thickens slightly and is hot all the way through.
- Blend until smooth: Carefully transfer the mixture to a high-powered blender. Add the roasted Hatch chiles, oregano, and jalapeño (if using). Blend it on high until the sauce is completely smooth.
- Season to taste: Taste the sauce, then season it with coarse salt and freshly ground black pepper. Add more jalapeño if you want extra heat, or stir in a splash of broth if you prefer a thinner consistency.
- Use or store: Use immediately over enchiladas, tacos, burritos, or smothered eggs, or let it cool and store it for later (see storage tips below!).
Storage, Freezing & Reheating
- Storage: Refrigerate in airtight container for up to 5 days
- Freezing: Store in freezer-safe containers or resealable plastic freezer bags; freeze up to 3 months
- Reheating: Thaw overnight in the refrigerator, then reheat on medium-low heat on the stove or in the microwave
Frequently Asked Questions
- What are Hatch chiles, and where can I find them? Hatch chiles are a type of green chile grown in Hatch Valley, New Mexico. They're known for their smoky, slightly sweet flavor and can range from mild to extra hot. Look for them fresh in late summer, or buy them frozen, canned, or jarred year-round at many grocery stores or online (we're partial to Young Guns since we've actually toured their Hatch chile fields). We have a guide that answers frequently asked questions about hatch chiles as well as a Hatch chile recipe roundup with over 60 recipes!
- Can I make this hatch chile enchilada sauce with other types of chiles? Yes! If you don't have Hatch chiles, you can substitute poblano or Anaheim. You'll still get great flavor, though the sauce won't have that classic Hatch flavor.
- Is this enchilada sauce spicy? It's naturally mild to medium, depending on the heat level of your Hatch chiles. Add the jalapeño with seeds for extra heat, or omit it entirely for a milder version.
- Is this sauce gluten-free? As written, it contains all-purpose flour for thickening. To make it gluten-free, you can use a gluten-free flour blend or cornstarch (use about 1 tablespoon cornstarch mixed with a few tablespoons of cold broth, then add to the hot mixture and simmer until thickened).
If you're loving the bold, smoky flavor of Hatch chiles, you're in for a treat! Warm up with our chicken tortilla soup with Hatch chiles or cozy up to a bowl of Spicy Tomato Soup with Hatch Chiles. If you're craving something creamy and cheesy, don't miss our roasted Hatch chile queso dip, perfect for dipping or topping your tacos. And for something fresh and summery, the summer corn and chile soup is a must-try!
Hatch Green Chile Enchilada Sauce Recipe
Yield:
8
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Homemade enchilada sauce is the key to amazing Mexican food. This hatch chile version will have you swooning over your own cooking!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, chopped
- 3 large garlic cloves, minced
- ½ teaspoon ground cumin
- 3 tablespoons flour
- 1 14.5 ounce can low-sodium chicken broth
- 4 large hatch chiles, roasted, stemmed and deseeded (or poblano or anaheim)
- 1 small jalapeno, chopped (optional if you want some spice, leave seeds in for extra spicy)
- 1 tablespoon fresh hot and spicy oregano, or regular oregano
- 2-3 large pinches kosher salt, to taste
- freshly ground black pepper
Instructions
- Preheat skillet over medium heat. Add oil, then onions and garlic. Sauté for 4-5 minutes or until starting to soften and translucent. Add cumin; sauté for a minute or so. Sprinkle flour over onion mixture, cook and stir for a minute or two. Slowly stir in chicken broth until no flour clumps remain. Cook, stirring occasionally, for another five minutes or so until mixture is hot and thickened.
- Add chiles, oregano, sauce from skillet and jalapeno (if using; consider adding a small amount of pepper until you reach desired heat level) to a high-powered blender (such as a Vitamix). Process on high until smooth. Season well with salt and pepper.
Nutrition Information:
Amount Per Serving: Calories: 59Sodium: 422mgCarbohydrates: 6gFiber: 1gSugar: 1g
Kristy Bernardo is a five-time cookbook author, travel writer, and culinary instructor who has been developing recipes for national brands since 2009. A former personal chef, she learned to cook from her mother and grandmother before refining her skills at the Culinary Institute of America’s Boot Camp.
Latest posts by Kristy Bernardo (see all)
- Are Souper Cubes Worth It? (YES!) - November 15, 2025
- Pumpkin Tres Leches Cake (A Make-Ahead Holiday Favorite) - September 29, 2025
- Cucumber and Pineapple Salad with Hot Honey - July 23, 2025
Jan says
Hatch is a farming TOWN and Poblano is a Variety of chile. They are not exchangable! The Chile grown in and around HATCH are all sorts of varieties eg, Anaheim, Big Jim, Sandia.... Different varieties are different heats (Anaheim is mild, Sandia is Med/Hot. Different chile grown in different soil will have different taste. This means that Sandia grown in the Mesilla valley near Hatch will have a different taste than that grown near Chimayo in Northern NM. (Chimayo chile is usually picked red and has a more smokey flavor from the soil) and has a wonderful taste.
Kristy Bernardo says
Hi Jan! Having been to Hatch, toured hatch chile farms, and studied chiles at the New Mexico Chili Institute, I'm aware that they're not exchangeable. However, if someone doesn't have any hatch chiles on hand, poblano is a good choice. The Big Jim is my personal favorite but I definitely love them all!
Fufi says
Love this recipe! It’s so easy and flavorful. I’ve made it three times now. Our last batch of chilies were really mild so the addition of a jalapeño when sautéing onions and garlic really elevated an already delicious (but tame) sauce. Thank you for sharing this recipe!
Kristy Bernardo says
A jalapeño sounds wonderful! So happy you love it!
D says
Why is there no option to print the recipe on your site? This is very inconvenient for the users who do not simply want to share or pin something.
Kristy says
There is a print button just above the ingredient list. Some of my old recipes don't have one, however, and I'm slowly converting them over (most of those recipes don't get much traffic so it hasn't been a high priority...yet).
Andrea says
Can this be easily frozen for later?? I have such a big batch of hatches and don’t want them to go to waste!
Kristy says
I haven't tried but I don't see why not!
Dianna says
Okay, Kristy...you opened up a can of worms when you said it could be canned, too!....lol! I would love to know how to water bath this recipe or just the chiles themselves as I'm sure other Hatch chile fiends would like to know. I just tasted my first batch of Hatch chiles last year and oh my, were they delicious!! I made a green chile with them (no tomatillos) and it was one of the best chiles I've ever made! I saved the seed from the mild and the hot Hatch chiles hoping I could grow them in California this summer. If not, I'm gonna try to wipe out the local supply when I come across them! Not a threat but a promise...lol! I would like to know how to save some for the other 9 or 10 months of the year when I can't get my hands on them.
JC says
You can freeze green chile. That’s what most New Mexicans do. Roast chile, cool and bag in freezer bags. Some folks peel and chop before bagging. Lasts all year. Canning changes the flavor and it takes a long time as it needs to water bathe for longer than 5-15 minutes. Some pressure can and it’s at least an hour.
Annna says
Does anyone have quick instructions for canning this recipe? Sounds so delicious!
Ala says
I love love love all things soup--and I'm glad I've run up against your blog because it's so much fun! Absolutely lovely recipe, and such a wicked logo to boot 😉 it's great to meetcha, Kristy! Looking forward to more fun times straight ahead!
Kristy Bernardo says
Hiya, Ala! Nice to meet you, too and so glad you found your way here! I'm off to check out your blog (love the name)!
Danae @ Recipe Runner says
This is just the recipe I needed! I'm obsessed with Hatch chiles, can't wait to make this!
Kristy Bernardo says
I'm so glad! Thanks, Danae 🙂
Christie - Food Done Light says
For the first time, I've seen hatch chiles at my farmer's market. I have to make this! My daughter loves enchiladas and a little spice so this should be a happy meal.
Kristy Bernardo says
Happy you found some! They're not easy to come by, at least around here. I hope very much that you enjoy it, Christie!
Beth @ The First Year says
Now I might have an excuse to get myself a high powered blender - looks amazing Kristy!
the wicked noodle says
You should definitely get one, Beth, it's really changed the way I cook! Thanks 🙂
Meg @ The Housewife in Training Files says
I just bought some hatch chiles so I this needs to happen ASAP! Yum!
the wicked noodle says
Have fun with them, Meg!