Homemade Roasted Tomatillo Enchilada Sauce (Green Enchilada Sauce)
User Reviews
5
Homemade Roasted Tomatillo Enchilada Sauce (Green Enchilada Sauce)
Description
Homemade Roasted Tomatillo Enchilada Sauce features roasted tomatillos combined with poblano and jalapeño peppers, along with red onion, garlic, and cilantro to form a flavorful salsa verde foundation. The preparation includes making a mojo stock from chicken or vegetarian broth infused with lime juice, orange juice, cumin, coriander, and cilantro roots, which brings warmth and depth to the sauce. The sauce is thickened using a roux made from flour or cornstarch mixed in cooking oil or butter, resulting in a smooth, creamy consistency that coats enchiladas well.
The roasting process softens and slightly chars the tomatillos and peppers, adding complexity and gentle smokiness enhancing the brightness of lime juice and fresh herbs. This sauce is a versatile base for enchiladas and can be adjusted for heat by removing jalapeño seeds. It offers a balance of acidity from lime and tomatillos with herbal notes from cilantro and warming spices from cumin and coriander.
This preparation suits dishes that benefit from a homestyle green sauce and pairs well with classic enchiladas or as a topping for meats and vegetables. Its moderately thick texture makes it ideal for spooning or pouring over food.
You can simplify the process by substituting store-bought salsa verde or skipping the homemade mojo stock, using regular broth instead. Using canned tomatillos or pre-made salsa verde also works and saves time.
Ingredients
Roasted Salsa Verde (makes about 1 ½ cups; see recipe notes for shortcuts)
- 455 g tomatillos about 8 -9 medium sized tomatillos
- 3 poblano pepper
- 2 jalapeños leave out the seeds if you want it milder
- 1 medium red onion peeled and quartered
- 4 garlic cloves
- Pinch cumin ground
- cilantro leaves and stems, handful
- 1 lime for lime juice
- salt to taste
Mojo stock
- 1 cup chicken stock or vegetarian stock
- 2 tbsp lime juice
- ¼ cup orange juice
- ½ tsp cumin ground
- ½ tsp ground coriander
- 3 Cilantro roots washed (optional)
Roasted Tomatillo Enchilada Sauce
- 2 tbsp flour or 1½ tsp cornstarch
- 1 tbsp neutral cooking oil generic cooking oil
Instructions
Roasted Salsa Verde (makes about 1 ½ cups)
- Click here to get the roasted salsa verde recipe.
- See recipe notes for shortcuts.
Mojo Stock (make this while the tomatillos are roasting)
- Place all the ingredients in a saucepan.
- Bring the stock to a boil over medium-high heat. Lower the heat and allow the stock to simmer for about 20 - 30 minutes. Turn off the heat.
- For even more flavor, allow the stock to sit for about 20 - 30 minutes before straining it. The stock is now ready to be used.
Roasted Tomatillo Enchilada Sauce
- Place the oil or butter in a nonstick saucepan and heat over medium heat.
- When heated, add the flour and mix well to create a roux. Stir for a few minutes until the flour is cooked and forms a paste.
- To keep it gluten free, add the cornstarch instead of the flour and mix it in well until there are no lumps. You do not have to cook it longer.
- Add the mojo stock / regular stock into the saucepan and bring it to a simmer and let it thicken.
- Stir in the salsa verde and heat through.
- Add salt and lime juice to taste (and extra stock if you need to thin it out).
Notes
- You may substitute the homemade mojo stock with regular chicken or vegetable broth for convenience.
- If preferred, canned tomatillos or store-bought salsa verde can replace fresh tomatillos for a quicker sauce preparation.
- To reduce heat, remove seeds from jalapeños before roasting.
- Use cornstarch instead of flour for a gluten-free option when thickening the sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 50kcal | 3% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 31mg | 1% |
| Potassium | 218mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 193IU | 4% |
| Vitamin C | 36mg | 40% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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