Roasting the tomatillos and chiles in this easy homemade enchilada sauce recipe adds a little time but brings out a deeper flavor that really elevates this sauce over store-bought versions. Plus, making homemade allows you to control the ingredients to make a delicious sauce that meets your dietary needs. Make a double batch so you'll always have some on hand.

Carolyn Casner
Source:, March 2018


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Place tomatillo halves (cut-side up) and chiles on a large rimmed baking sheet. Roast, turning chiles once, until the tomatillos are soft and the chiles have char marks on both sides, 25 to 35 minutes.

  • Meanwhile, heat oil in a large saucepan over medium heat. Add onion, garlic, cumin, oregano and salt; cook, stirring, until softened and starting to brown, about 5 minutes. Remove from the heat. Transfer to a blender.

  • When the tomatillos and chiles are done roasting, add them to the blender with the onion mixture; puree. Pour the puree into the saucepan and stir in broth. Bring to a simmer. Cover and cook at a lively simmer, stirring often and reducing the heat if necessary, until thickened, 20 to 25 minutes. If the sauce tastes too tangy, stir in a little sugar.


To make ahead: Refrigerate for up to 4 days or freeze for up to 3 months.

Nutrition Facts

53 calories; protein 1.7g 4% DV; carbohydrates 7.5g 2% DV; exchange other carbs 0.5; dietary fiber 1.5g 6% DV; sugars 3.8g; fat 2.3g 4% DV; saturated fat 0.3g 2% DV; vitamin a iu 452.5IU 9% DV; vitamin c 91mg 152% DV; folate 14.1mcg 4% DV; calcium 18mg 2% DV; iron 0.8mg 4% DV; magnesium 17.1mg 6% DV; potassium 248.8mg 7% DV; sodium 119.9mg 5% DV; thiamin 0.1mg 6% DV.