Homemade Roasted Green Tomatillo Enchilada Sauce is way better than store-bought and super easy to make. Start by charring the vegetables in the oven, then blend together with herbs and spices for that fresh Mexican flavor. Make several batches at once and pop some in the freezer so you always have this verde enchilada sauce on hand for a quick dinner!
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Just the smell of this homemade enchilada sauce makes me want to grab a margarita and chips and salsa. Maybe this roasted pineapple habanero salsa... it's a touch sweet and spicy. Addictive for sure! Growing up in the southwest part of the United States has given me a deep love and appreciation for all things Mexican food.
One of my favorite ways to use green enchilada sauce is to make chicken enchiladas with this shredded honey lime chicken. They complement each other perfectly. Combine them with these black beans and this cilantro lime rice for a full Mexican fiesta! If you do, please send me your address. I will be right over. 😉
Misty and I discovered this green enchilada sauce recipe years ago while watching America’s Test Kitchen on a Saturday morning. We adapted the recipe to make it our own.
🥇 Why it’s great!
- Charring the tomatillos, poblanos, and onions gives this enchilada sauce a deep, caramelized flavor.
- Done in just over 20 minutes, this recipe is a quick way to bring homemade flavor into your next enchilada night.
- It's freezer-friendly! That means you cook once and have some in the freezer for months to come.
🌶 Ingredients
A full list of the ingredients is in the recipe card below, but here are a few noteworthy tips.
Tomatillos: This recipe calls for 1 ½ pounds which is approximately 13-15 medium-sized tomatillos. I like to buy a couple extra in case one or two are damaged under the husk. Look for tomatillos with dry papery husks, because wet husks can lead to moldy fruit underneath.
Poblanos: These are mild chilis. If you want a little more heat feel free to add a jalapeno or two to the roasting pan.
Cumin: A smoky spice that is quintessential Mexican. Don’t skip this one.
Cilantro: Cilantro adds a pop of freshness.
🔪 Instructions
This green enchilada sauce recipe has three simple parts and can be made in a food processor or blender: Prep, Roast, Blend.
Prep: For the tomatillos, remove the husk and stems then give them a wash until all the sticky residue is gone. If any are on the large side cut them in half. Cut the onion into large chunks. Slice the poblanos in half, removing the stem and the seeds.
Roast: While the broiler gets hot, arrange the vegetables on a lightly sprayed foil-lined cookie sheet. Be sure to have the poblanos and tomatillos cut side down. Place 4-6 inches down from the broil unit and roast for 5-10 minutes, rotating the pan halfway through. Once they are deeply charred and softened, remove from the oven.
Blend: Use a paper towel to remove skins from the poblanos (see picture). Then add all the ingredients, including the liquid on the sheet pan, to a food processor or blender. Process until the sauce is the texture you want. Taste and add sugar plus more salt and pepper as needed. The sugar will help to cut the bitterness of the tomatillos, but you don't want it to be too sweet.
👨👩👧👦 For a crowd
Roasted Green Tomatillo Enchilada Sauce is perfect for a crowd as long as it is made in batches. The most efficient way is to prep all the batches of vegetables at one time. Then broil one recipe worth at a time while blending the already charred batch, being sure to keep an eye on the pan that is in the oven.
🙋 Questions and Answers
This is an easy homemade version of green enchilada sauce that is freezer-friendly! Once it is blended, place in a freezer container of your choice. It freezes well for up to 6 months.
If the tomatillos are on the bitter side, add a half of a teaspoon of sugar at a time to the sauce until the flavor is to your liking.
👨🏼🍳 Tips & Tricks
- Make sure the vegetables are really blistered but not burnt.
- If the sauce is a little bit bitter, add a half a teaspoon of sugar at a time until the bitterness is gone, but it doesn’t taste sweet.
📖 Other great recipes
- Smothered Wet Burritos use red enchilada sauce and slow cooker beef for a super easy dinner.
- Dutch Oven Carnitas are tender, juicy, and crispy on the edges. Genuinely addicting!
- Restaurant-style Chicken Fajitas cooked in cast iron skillet for that classic char.
- These Brown Butter Golden Graham Rice Krispie Treats are a mind-blowing take on the traditional rice crispy treat. Super easy to make, freezer-friendly, and great for a crowd!
- Raspberry Crumble Bars combine shortbread, raspberry jam, and crumble topping for a layer bar perfect for any occasion.
👋🏻 Connect with us!
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📋 Recipe
Roasted Green Tomatillo Enchilada Sauce
Ingredients
- 1 onion
- 1⅓ lbs tomatillos
- 3 poblano peppers
- 1 tablespoon garlic, chopped
- ½ teaspoon cumin
- 1-2½ tsps sugar
- Salt and pepper to taste
- ½ cup cilantro
Instructions
- Preheat oven to broil. Line baking sheet with foil and lightly spray with oil.
- Chop onion into large chunks. Remove husks and stems from tomatillos. Rinse sticky residue off and dry. If they are large cut in half. Halve poblanos and remove stem and seeds.
- Arrange vegetables on pan. Place poblanos and any cut tomatillos cut side down. Broil 4-6 inches from broiler for 5-10 minutes until deeply charred and softened. Rotate pan halfway through.
- Remove poblanos from pan and use a paper towel to remove the skin (see picture).
- Transfer all the vegetables and accumulated juices to a food processor. Add in the garlic, cumin, and cilantro. Process until desired texture is reached. Season with salt and pepper. Add sugar a ½ teaspoon at a time until desired flavor is reached.
Notes
- Make sure the vegetables are really blistering but not burnt.
- If the sauce is a little bit bitter, add a half a teaspoon of sugar at a time until the bitterness is gone, but it doesn’t taste sweet.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
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