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. Source:, March 2018

Carolyn Casner


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

52 calories; 2.3 g total fat; 0.3 g saturated fat; 120 mg sodium. 249 mg potassium; 7.5 g carbohydrates; 1.5 g fiber; 4 g sugar; 1.7 g protein; 453 IU vitamin a iu; 91 mg vitamin c; 14 mcg folate; 18 mg calcium; 1 mg iron; 17 mg magnesium;