Creamy Tomatillo Enchilada Sauce

This homemade green enchilada sauce recipe is a bright, complex sauce that will help you get restaurant-quality enchiladas on the table—even on a busy weeknight. It’s got the perfect combination of fresh flavors and a deep base for truly satisfying creamy enchiladas.


  • 1 tablespoon olive oil
  • 3-4 cloves garlic, smashed
  • 2 tablespoons cilantro, roughly chopped
  • 16 oz. salsa verde (green salsa)
  • 4 oz. full fat cream cheese
  • Kosher salt
  • fresh cracked pepper


  1. Heat oil in a small sauce pan over medium heat.
  2. Add garlic and cook, stirring frequently for 1 minute.
  3. Add salsa and cilantro to a blender or food processor or blender. Add sautéed garlic and oil as well.
  4. Pulse until smooth.
  5. Return sauce to saucepan and bring to a simmer over medium. Turn heat to low and gently simmer for about 10 minutes. 
  6. Remove from heat, stir in cream cheese until it melts and season to taste with salt and pepper.



Don’t skip the sauté! It’s tempting, when you’re in a rush, to dump everything in the blender, but you’ll miss out on so much flavor! Garlic infuses with the olive oil for a rich, warm bite that really MAKES the enchilada sauce.

Keywords: homemade green enchilada sauce, creamy enchiladas