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


Recipe Summary test

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

1/4 cup
53 calories; protein 1.7g; carbohydrates 7.5g; dietary fiber 1.5g; sugars 3.8g; fat 2.3g; saturated fat 0.3g; vitamin a iu 452.5IU; vitamin c 91mg; folate 14.1mcg; calcium 18mg; iron 0.8mg; magnesium 17.1mg; potassium 248.8mg; sodium 119.9mg; thiamin 0.1mg.

1 1/2 vegetable, 1/2 fat