Dinner

Sheet Pan Roasted Green Enchilada Sauce Recipe

Name: Sheet Pan Roasted Green Enchilada Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound tomatillos, husks removed; 10 ounces (310 grams) yellow onion, cut into chunks (1 onion); 6 cloves garlic, papers removed; 1 (165 g) green bell pepper, halved, top and seeds removed; 1 jalapeno, cut in half, seeds removed (60g); 2 (225 g) poblano peppers, tops chopped off, seeds removed, but left whole; 3 Tablespoons extra virgin olive oil; Kosher salt, for roasting, plus ½ teaspoon for sauce; 2 cups vegetable broth; ½ cup (15 g) cilantro; ½ Tablespoon chili powder; 1 teaspoon cumin; 1 Tablespoon lime juice; ½ teaspoon kosher salt

Bylilan Sage November 26, 2025November 26, 2025

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Introduction

This sheet pan roasted green enchilada sauce is a vibrant, flavorful sauce made from roasted tomatillos and peppers. The roasting process adds depth and a slight charred sweetness, making it perfect for enchiladas, tacos, or any Mexican-inspired dish.

A single white bowl with thin dark vertical stripes around the rim holds a smooth, thick green soup with small bits visible in the texture. A gold spoon with a white handle dips into the soup near the center, slightly lifting it. The bowl sits on a white marbled surface, with some green cilantro leaves and half a lime blurred in the background. The scene is softly lit, showing the creamy texture and fresh green color of the soup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound tomatillos, husks removed
10 ounces (310 grams) yellow onion, cut into chunks (about 1 onion)
6 cloves garlic, papers removed
1 (165 g) green bell pepper, halved, top and seeds removed
1 jalapeño, cut in half, seeds removed (about 60 g)
2 (225 g) poblano peppers, tops chopped off, seeds removed, but left whole
3 tablespoons extra virgin olive oil
2 cups vegetable broth
½ cup (15 g) cilantro
½ tablespoon chili powder
1 teaspoon cumin
1 tablespoon lime juice
½ teaspoon kosher salt, plus more for roasting

Instructions

Step 1: Preheat the oven to 425°F. Place the tomatillos, yellow onion, garlic, green bell pepper, jalapeño, and poblano peppers on a large rimmed baking sheet. Toss everything with the olive oil and a generous pinch of kosher salt. Spread the vegetables out across the pan, placing tomatillos cut-side down and peppers skin-side down.
Step 2: Roast for 15 minutes, then toss the peppers and onion. Don’t worry about the juice released from the tomatillos. Continue roasting for another 10 minutes until the vegetables are soft and tender, and the poblano peppers are slightly charred.
Step 3: Let the vegetables cool slightly on the pan until the poblano peppers are cool enough to handle. Peel off the charred skin from the poblanos using kitchen tongs, a fork, or your fingers. It doesn’t have to be perfect.
Step 4: In a blender, combine the vegetable broth, cilantro, chili powder, cumin, lime juice, salt, and the roasted vegetables. Vent the lid slightly to allow steam to escape. Blend on high for 1 to 2 minutes until smooth or until your desired consistency is reached.
Step 5: Use the sauce immediately or transfer it to a jar for storage.

Tips & Variations

For extra smoky flavor, try roasting the peppers over an open flame before adding them to the sheet pan.
If you prefer a spicier sauce, leave some of the jalapeño seeds in or add an additional jalapeño.
To make the sauce thinner, add more vegetable broth while blending.

Storage

Store the green enchilada sauce in an airtight container in the refrigerator for 5 to 7 days. It can also be frozen for longer storage—thaw in the fridge overnight and stir well before reheating. Reheat gently on the stovetop or in the microwave.

How to Serve

A white bowl with thin blue vertical stripes around the outside is filled with a thick, smooth green soup being poured into the center, creating a small circular depression where the pour meets the surface. The soup has a textured, slightly bubbly surface with a mix of lighter and darker green shades. The bowl sits on a white marbled surface, with blurred green herbs visible in the background. The lighting is soft, highlighting the glossy texture of the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works well and will add additional savory flavor to the sauce.

Do I have to peel the poblano peppers?

Peeling the poblanos removes the tough, bitter skin and improves the sauce’s texture, but if you don’t mind a slightly smokier and chunkier texture, you can leave some skin on.