Quick Answer
Yes, you can substitute green enchilada sauce for salsa verde in most recipes. While they are similar in color and flavor, there are some differences between enchilada sauce and salsa verde to keep in mind when swapping them. Overall, green enchilada sauce makes a good stand-in for salsa verde, especially in enchiladas, tacos, and other Mexican dishes. You may just need to adjust other seasonings in the recipe accordingly.
What is Green Enchilada Sauce?
Green enchilada sauce is a smooth, creamy sauce used to smother enchiladas, tamales, and other Mexican foods. The main ingredients in enchilada sauce are:
- Tomatillos – Green, tomato-like fruit that provides tangy flavor
- Green chiles – Adds spice and heat
- Onion and garlic – For aromatic flavor
- Cilantro – Fresh, bright flavor
- Oil or lard – For smooth, rich texture
- Water or chicken broth – To thin out the sauce
The tomatillos and chiles are cooked to bring out their flavors before being blended into a sauce. Enchilada sauce gets its signature green color from the tomatillos. It has a smooth, velvety texture from being pureed. The flavor is tangy, moderately spicy, and full of fresh green chile flavor.
What is Salsa Verde?
Salsa verde, sometimes called green salsa or Mexican green sauce, is a chunkier salsa made with tomatillos, green chiles, onion, cilantro, and broth. The main ingredients are similar to enchilada sauce, but salsa verde has a coarser texture because it isn’t blended smooth. Pieces of tomatillo, chile, and onion remain in the salsa verde for a chunky consistency.
Salsa verde can range from mild to very spicy depending on the type of chile peppers used. It balances tangy, bright flavors from the tomatillos with heat from the chiles. Cilantro adds a fresh herbal note. The texture and spice level can vary widely between salsas verdes.
Differences Between Enchilada Sauce and Salsa Verde
While enchilada sauce and salsa verde share main ingredients, there are some key differences:
Texture
- Enchilada sauce is smooth and creamy from being blended
- Salsa verde has a chunky, coarse texture
Spiciness
- Enchilada sauce ranges from mild to moderately spicy
- Salsa verde can be mild but is often quite spicy
Purpose
- Enchilada sauce is meant for smothering and coating
- Salsa verde is more like a condiment for dipping and spooning
Flavor
- Enchilada sauce has an even, well-rounded flavor
- Salsa verde highlights the individual flavors of the ingredients
So enchilada sauce is smoother, milder, and meant for saucing, while salsa verde is chunkier, spicier, and better for dipping or topping. The green color comes from both coming from green tomatillos.
Substituting Enchilada Sauce for Salsa Verde
Because they are both green, tangy tomatillo-based sauces, enchilada sauce can work as a substitute for salsa verde in many recipes, especially Mexican dishes like:
- Enchiladas
- Tacos
- Tamales
- Quesadillas
- Chilaquiles
- Huevos rancheros
- Burritos and tortas
- Chiles rellenos
- Tostadas
For recipes where salsa verde is used as a sauce or for smothering foods, the smooth texture of enchilada sauce makes it a seamless sub. The more pronounced tomatillo flavor of enchilada sauce is also a plus in enchiladas, chilaquiles, and other saucy dishes.
For recipes where salsa verde is used as a condiment, dip, or topping, the texture difference may be more noticeable. You’ll get more of the uniform enchilada sauce flavor rather than distinct chunks in each bite. The spice level may also be reduced depending on the salsa verde recipe.
Some tips when substituting enchilada sauce for salsa verde:
- Add diced onions, peppers, or cilantro for extra texture
- Season with more cumin, chili powder, or cayenne if you want spicier flavor
- Thin out thick enchilada sauce with a splash of broth
- Stir in a spoonful of tomatillo salsa for chunky texture
You may need to tweak aromatics, herbs, and spices to get the right flavor profile. But the tomatillo flavor and green color of enchilada sauce make it a great stand-in.
Can I Use Red Enchilada Sauce?
While red enchilada sauce is great in its own right, it’s not the best substitute for green salsa verde. Red enchilada sauce is made from dried chiles, tomatoes, garlic, spices, and oil or lard. The flavor and color is much different from tangy, bright green salsa verde.
Red enchilada sauce has deep, earthy chile flavor compared to salsa verde’s bright tomatillo kick. The colors are also completely different, which can throw off the look of a dish.
If you need to substitute for a green sauce, green enchilada sauce is a closer match to salsa verde. But in a pinch, you could use red enchilada sauce and add extras like green onions, cilantro, lime, and tomatillos to try to mimic salsa verde’s flavor profile.
Homemade vs. Store-Bought Enchilada Sauce
You can find prepared enchilada sauce from brands like El Pato, Las Palmas, and Old El Paso in the Mexican section of grocery stores. Canned enchilada sauce provides a quick, convenient option. But homemade has a fresher, more complex flavor.
To make your own enchilada sauce, simply cook tomatillos and chiles until soft, then blend with garlic, onion, cilantro, and broth until smooth. Homemade allows you to control the spiciness and flavor.
Whichever you choose, look for enchilada sauce made from whole ingredients like tomatillos and chiles rather than powders and flavorings. Shake the can well before using. For homemade, adjust seasoning if needed and add water to thin to desired consistency.
Tomatillo Salsa Verde
If you have tomatillos and green chiles on hand, you can actually make an easy salsa verde as a substitute for store-bought.
Ingredients:
- 1 lb tomatillos, husked and rinsed
- 1-2 jalapeño or serrano chiles, stems removed
- 1 small white onion, roughly chopped
- 2 garlic cloves
- 1/2 cup cilantro leaves and tender stems
- 1/2 tsp cumin
- 1 lime, juiced
- Salt to taste
Instructions:
- Broil tomatillos and chiles on high heat until softened and charred, about 5 minutes per side
- In a food processor or blender, combine cooked tomatillos and chiles, onion, garlic, cilantro, cumin, lime juice and a pinch of salt. Pulse until mixture reaches desired chunky consistency.
- Taste salsa verde and season with more salt if desired. Use right away or refrigerate in airtight container up to 1 week.
This tomatillo salsa verde has bright, tangy flavor with a kick of heat. Use it anywhere you would use jarred salsa verde.
Frequently Asked Questions
Is enchilada sauce spicy?
Enchilada sauce ranges from no spice to moderately spicy depending on the recipe. Most canned enchilada sauces are mild to medium heat. Homemade sauce can be customized to preference. Add jalapeño, serrano, or other hot chiles for more heat.
What can I use if I don’t have enchilada or salsa verde?
In a pinch, you can puree roasted tomatillos and green chiles with garlic, onion, and cilantro for a quick salsa verde substitute. Or make a sauce with tomatillos, green chiles, cilantro, lime, and chicken broth.Thin ranch dressing or sour cream mixed with chopped green chiles and cilantro also works.
Do I need to adjust seasoning when substituting enchilada sauce for salsa verde?
Most likely, yes. Enchilada sauce has a more uniform flavor, so you may need to add extras like cumin, chili powder, cayenne pepper, lime juice, or cilantro to brighten it up. Adjust to your tastes based on the salsa verde recipe.
Can I freeze leftover enchilada or salsa verde?
Yes, both sauces freeze well for up to 3 months. Cool completely before transferring to airtight containers or freezer bags. Thaw in fridge before using. The texture may be slightly softer but flavor remains.
Conclusion
While enchilada sauce and salsa verde are similar, there are some differences in texture and spiciness to consider when substituting one for the other. Overall, swapping enchilada sauce for salsa verde works well, especially in saucy dishes like enchiladas, tacos, and chilaquiles. You may just need to tweak spices and add garnishes for flavor, heat, and texture. Homemade enchilada sauce or salsa lets you fully customize the end result. With a bit of seasoning adjustment, enchilada sauce can stand in for salsa verde in most recipes.