Homemade Roasted Tomatillo Enchilada Sauce (Green Enchilada Sauce)

Author: Dini from The Flavor Bender
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Roasted Salsa Verde (makes 1 ½ cups)

  • 1 lb tomatillos about 8 -9
  • 3 poblanos
  • 2 jalapenos for extra spice
  • 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
  • 3/4 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

Roasted Tomatillo Enchilada Sauce

  • 2 tbsp flour
  • 1 tbsp oil or butter


Roasted Salsa Verde

Roasted Tomatillo Enchilada Sauce

  • 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).