Quick answer: Hatch enchilada sauce comes in red (from dried, ripened Hatch chile), green (from roasted Hatch green chile), and Christmas (both at once). All are jarred, shelf-stable, and made from real Hatch Valley chile — no tomato, no fillers — mild to hot.
Red, Green, or Christmas?
Real Hatch enchilada sauce, the New Mexican way. Here is how to choose.
All jarred and shelf-stable, made from real Hatch chile with no tomato and no fillers · Read the full Hatch enchilada sauce guide →
Why buy from us:
- Direct from our family farm. Preston, our family, and our crew grow, roast, and pack everything you order — from a working chile farm in Hatch, New Mexico, not a re-seller's warehouse.
- 5+ generations in the Hatch Valley. Founded by Preston Mitchell, a direct descendant of Joseph Franzoy — the first commercial chile farmer in Hatch.
- Certified Hatch Valley grown. Member of the Hatch Chile Association, which administers the certification mark that defends "Hatch chile" against generic poblano substitution.
- 30,000+ verified-buyer reviews, averaging 4.7/5 stars across our catalog.
- Frozen ships on dry ice. Nationwide. We ship Mon–Wed only so nothing sits in a weekend warehouse.
- Free shipping over $99 · 30-day satisfaction guarantee.
Frequently Asked Questions
Is your enchilada sauce gluten-free?
How long does an unopened jar last?
Can I freeze leftover sauce?
What is the difference between Hatch enchilada sauce and generic red enchilada sauce?
Does the sauce have meat or animal products?
How much sauce do I need for an 8-person enchilada dinner?
Do you sell green enchilada sauce?
What's the difference between red and green enchilada sauce?
The Complete Guide to Hatch Enchilada Sauce
Enchilada sauce is the chile-based sauce ladled over enchiladas before they bake. The authentic New Mexican version is built on real Hatch chile, broth, garlic, and a few spices — no tomato, no fillers. Get the chile right and everything else falls into place. Every sauce in this collection is jarred, shelf-stable, and made from chile grown in the Hatch Valley.
Red Enchilada Sauce
Hatch red enchilada sauce is built from dried, ripened Hatch red chile. It is deep, earthy, and a touch sweet — the classic choice for beef, pork, and carne adovada enchiladas, smothered burritos, and huevos rancheros. Red chile is simply green chile left on the plant to ripen, then dried, which concentrates the flavor into something richer and rounder.
Green Enchilada Sauce
Hatch green enchilada sauce (also searched as hatch green chile enchilada sauce) is built from roasted Hatch green chile. It is bright, smoky, and a little tangy — the go-to for chicken, pork, and cheese enchiladas, and for smothering eggs, fries, and breakfast burritos. If you grew up calling it “green chile sauce,” this is it.
Christmas: Red & Green Together
In New Mexico, ordering “Christmas” means both red and green on the same plate — half and half. It is the answer when you cannot pick, and it is the most New Mexican way to eat enchiladas. Buy a jar of each, or grab a bundle and save.
How to Use Hatch Enchilada Sauce
Pour it straight from the jar over rolled or stacked enchiladas before baking, or warm it on the stove first. Beyond enchiladas, use it to smother burritos and chiles rellenos, ladle over eggs and potatoes, simmer shredded chicken or pork, or thin it slightly as a cooking base. Red leans toward beef and pork; green toward chicken and cheese — but there are no rules, only preferences.
How Much Sauce Do I Need?
As a rule of thumb, plan on about one 16 oz jar per pound of filling, or roughly one jar for every 3–4 servings of rolled enchiladas. For an 8-person enchilada dinner, two to three jars covers a generous pan with sauce to spare. Buying for a crowd or stocking the pantry? Mix and match red and green and the volume discount applies automatically at checkout.
Why Hatch Beats the Can
Most national grocery-store enchilada sauce is built on generic peppers, tomato, and thickeners. Ours is built on actual Hatch Valley chile and tastes like it — roasted, layered, and unmistakably New Mexican. It is the difference between “red liquid in a can” and the sauce people drive across the state for. For ideas, see our red chile enchiladas and green chile enchiladas recipes.