It goes without saying that this Homemade Roasted Tomatillo Enchilada Sauce (Green Enchilada Sauce) is heaps better than any of the store-bought canned stuff with those added preservatives. With a little kick from jalapenos, concentrated flavour from roasting tomatillos and pablanos, a little tang from lime juice and all the amazing spices, this delicious homemade green enchilada sauce will transform anything you pair it with!
Following my tequila braised slow roasted pork carnitas and the roasted tomatillo salsa verde, I’ve got another lip-smackingly delicious sauce of Mexican heritage to share with you guys today – this Homemade Roasted Tomatillo Enchilada Sauce (Green Enchilada Sauce)!
The base of this green enchilada sauce is my roasted poblano and tomatillo salsa verde, but you’re welcome to use your favourite bottled salsa verde if you like. Please note though that my tomatillo salsa verde is quite a thick salsa with concentrated flavour due to the roasting of tomatillos and peppers.
For the liquid component in this roasted tomatillo enchilada sauce, I used some of the leftover stock from my slow roasted pork carnitas and it’s easily one of the best decisions I’ve made in recent times! 🙂 All those amazing spices, lime juice, milk, tequila, lard etc. yield such incredible flavour to those pork carnitas, that leftover stock really perks up the flavours in this green enchilada sauce as well. HOWEVER, that doesn’t mean I’m going to leave you high and dry if you don’t want to make pork carnitas just so that you have enough stock to make this sauce. 🙂 Instead you can use chicken stock, or pork stock, or vegetable stock and mix in some lime juice, cumin, coriander and milk, and you still get a wonderfully flavourful liquid component for your enchilada sauce!
I have included all this in the recipe, so that you can make your pick. But remember to add more or less liquid, to get the consistency that you desire.
- 1 lb tomatillos (about 8 -9)
- 3 poblanos
- 2 jalapenos (for extra spice)
- ⅓ of large red onion
- 3 garlic cloves
- Pinch of cumin
- Handful of cilantro (leaves and stems)
- 1 lime
- Salt to taste
- 1 cup of leftover stock from Slow Roasted Carnitas Recipe OR
- ¾ cup stock (chicken or vegetable)
- 2 tbsp lime juice
- ½ tsp cumin
- ½ tsp coriander
- 2 tbsp milk (or replace it with extra stock if you want to keep it dairy-free)
- 2 tbsp flour
- 1 tbsp oil or butter
- Click here to get the recipe for Roasted Tomatillo Salsa Verde
- Place the oil or butter in a nonstick saucepan and heat over medium heat.
- When it's 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.
- Add the stock (or the ingredients for the stock) into the saucepan and bring it to a simmer and let it thicken.
- Stir in the salsa verde and heat through.
- Add salt to taste (and extra stock if you need to thin it out).
The charred tomatillos and pablanos with that great smoky flavour, the extra heat you get from the jalapenos, the tang of lime juice, the creaminess of milk, and the spices all come together in this flavour-packed homemade green enchilada sauce that’s fantastic on your enchiladas or pork carnitas or any Mexican dish that’ll be perked up with some sauce.
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I’ll be sharing my recipe over at –