Description
This vibrant Sheet Pan Roasted Green Enchilada Sauce features a smoky blend of roasted tomatillos, bell peppers, and poblano peppers, blended with fresh herbs and spices for a zesty, flavorful sauce perfect for enchiladas, tacos, or dipping.
Ingredients
Scale
Roasting Vegetables
- 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
Sauce Ingredients
- 2 cups vegetable broth
- ½ cup (15 g) cilantro
- ½ Tablespoon chili powder
- 1 teaspoon cumin
- 1 Tablespoon lime juice
- ½ teaspoon kosher salt
Instructions
- Preheat and arrange vegetables: Preheat oven to 425°F. Place tomatillos (cut-side down), yellow onion, garlic, green bell pepper, jalapeno, and poblano peppers (skin-side down) on a large rimmed sheet pan. Toss with olive oil and a generous pinch of kosher salt to coat evenly.
- Roast the vegetables: Roast the vegetables for 15 minutes, then toss them to mix and redistribute the juice released from the tomatillos. Continue roasting for another 10 minutes until vegetables are soft, tender, and the poblanos are slightly charred.
- Cool and peel poblanos: Let the vegetables cool slightly until the poblano peppers can be handled safely. Peel off the charred skin from the poblanos using kitchen tongs, a fork, or fingers. It’s okay if some skin remains.
- Blend the sauce: Transfer the roasted vegetables into a blender. Add vegetable broth, cilantro, chili powder, cumin, lime juice, and ½ teaspoon kosher salt. Vent the blender lid to allow steam to escape. Blend on high for 1-2 minutes, or until smooth and your desired consistency is reached.
- Store or use immediately: Use the sauce immediately for enchiladas or other dishes, or transfer to an airtight jar. Store in the fridge for 5-7 days or freeze for longer preservation.
Notes
- The roasting step develops a smoky flavor that is characteristic of authentic green enchilada sauce.
- Removing the skin from the charred poblanos helps avoid bitterness but leaving some skin is acceptable.
- You can adjust the consistency of the sauce by adding more or less vegetable broth during blending.
- This sauce can be frozen in ice cube trays for convenient portioning.
- Handle jalapeno carefully as it adds heat; remove seeds to reduce spiciness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sauce
- Method: Roasting
- Cuisine: Mexican
Keywords: green enchilada sauce, roasted tomatillo sauce, enchilada sauce recipe, vegan enchilada sauce, roasted pepper sauce
