Description
This homemade tomatillo enchilada sauce is bold, tangy, and packed with fresh roasted flavor. Made with roasted tomatillos, green chiles, garlic, onion, and herbs, this easy green enchilada sauce is perfect for enchiladas, tacos, burritos, bowls, and more. It is simple to customize, freezer-friendly, and tastes far better than canned sauce.
Ingredients
Scale
- 1½ pounds fresh tomatillos, husks removed and rinsed
- 2 green chiles (jalapeño, poblano, or serrano)
- 3 garlic cloves
- 1 small onion, quartered
- ½ cup fresh cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- 2 cups chicken broth or vegetable broth
- Salt, to taste
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper if desired.
- Remove the husks from the tomatillos, rinse away the sticky coating, and cut them in half.
- Arrange the tomatillos, green chiles, garlic, and onion on the baking sheet.
- Roast for 20–25 minutes, or until the vegetables are softened and lightly charred.
- Allow the roasted vegetables to cool slightly.
- Transfer the roasted vegetables to a blender.
- Add the cilantro, cumin, chili powder, lime juice, broth, and salt.
- Blend until the sauce is smooth and vibrant green.
- Pour the blended sauce into a saucepan and simmer for 8–10 minutes to deepen the flavor.
- Adjust the consistency with additional broth if needed, taste, and season before serving.
Notes
Avoid over-roasting the vegetables to prevent bitterness. Use poblano peppers for a mild sauce, jalapeños for medium heat, or serranos for extra spice. Store in the refrigerator for up to 5 days or freeze in portions for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Sauce
- Method: Roasted
- Cuisine: Mexican
Nutrition
- Serving Size: ¼ cup
- Calories: 45
- Sugar: 4g
- Sodium: 290mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg