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Green Enchilada Sauce

  • 15 m
  • 45 m
Carolyn Casner
“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.”


    • 1 pound tomatillos, husks removed, rinsed and halved
    • 1¼ pounds poblano or Anaheim chiles, stems removed, halved lengthwise and seeds removed
    • 2 tablespoons avocado oil
    • 2 cups chopped white onion (1 large)
    • 4 large cloves garlic, chopped
    • 2 teaspoons ground cumin
    • 1 teaspoon dried oregano
    • ¾ teaspoon salt
    • 1½ cups low-sodium chicken broth
    • 1-2 teaspoons sugar (optional)


  • 1 Preheat oven to 425°F.
  • 2 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.
  • 3 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.
  • 4 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/24/2019