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    Home » Recipes » Dinner

    Published: Mar 10, 2021 by Danielle · This post may contain affiliate links. For more information, see our privacy policy.

    Roasted Green Tomatillo Enchilada Sauce

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    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!

    Bowl of homemade sauce on counter with tomatillos, cilantro, and poblanos.
    This green enchilada sauce (or enchiladas verdes sauce) is the perfect balance of fresh and roasted flavor.
    Skip to:
    • 🥇 Why it’s great!
    • 🌶 Ingredients
    • 🔪 Instructions
    • 👨‍👩‍👧‍👦 For a crowd
    • 🙋 Questions and Answers
    • 👨🏼‍🍳 Tips & Tricks
    • 📖 Other great recipes
    • 👋🏻 Connect with us!
    • 📋 Recipe

    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

    Ingredients for green enchilada sauce.
    Tomatillos and poblanos can be found in most well-stocked produce departments.

    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.

    Sheet pans with tomatillos, poblanos, and onions before and after roasting.
    The vegetables will be done when they begin to soften and turn a dark, charred color in spots.

    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. 

    Hand removing charred portion of poblano skin with a paper towel.
    The easiest way to remove the skin of the roasted poblano peppers is to pull back with a paper towel. The skin will fall right off.

    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.

    Veggies for enchilada sauce in the food processor before and after blending.
    Blend the ingredients together until the desired consistency is reached.

    👨‍👩‍👧‍👦 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. 

    Spoon full of tomatillo enchilada sauce.
    This enchilada sauce is perfect for making in large batches and popping in the freezer, which makes it great for serving a large crowd or serving a quick weeknight dinner.

    🙋 Questions and Answers

    Can I freeze enchilada sauce?

    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.

    How to remove bitterness from tomatillo sauce?

    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.

    Green enchiladas with melted jack cheese in pan.
    Roasted tomatillos sauce paired with honey lime chicken smothered in jack cheese makes for the perfect green enchiladas.

    👨🏼‍🍳 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!

    If you try this recipe, please leave a comment and star rating to let us know how it is! We’d also love to connect with you on Facebook, Instagram, or Pinterest. Tag @borrowedbites or hashtag #borrowedbites to show us your food!

    📋 Recipe

    Spoon dipped in green enchilada sauce.

    Roasted Green Tomatillo Enchilada Sauce

    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!
    5 from 1 vote
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 Cups
    Calories: 28kcal
    Author: Borrowed Bites

    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
    Prevent your screen from going dark

    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

    Tips & Tricks
    • 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.
    Freezer Instructions
    Once blended place in freezer safe container for up to 6 months. 

    Add Your Own Notes

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    Nutrition

    Calories: 28kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 205mg | Fiber: 2g | Sugar: 4g | Vitamin A: 214IU | Vitamin C: 31mg | Calcium: 10mg | Iron: 1mg

    All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

    Tried this recipe?Leave a rating or pin it for later!

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