Green Enchilada Sauce (or Roasted Tomatillo Salsa) recipe
28. Sep, 2009 
8 Comments
I absolutely love enchiladas, so with my second batch of tomatillos, one of the things I was determined to make were enchiladas verde, or green enchiladas. Since I have no ability to make authentic Mexican food I usually just stuff my enchiladas with whatever sounds good or we have around at the time. The reason I believe this works is a really yummy enchilada sauce made from scratch. Typically I make the standard red variety, or salsa roja, in big batches and freeze it. My experience with the canned stuff is that it tastes metallic, so I generally don’t make enchiladas unless I can make the sauce from scratch.
Since the recipe I swear by is from a Mark Bittman cookbook, I also used his recipe for the roasted tomatillo salsa and green enchilada sauce. The tomatillos were a little more mild after being cooked, and were delicious in the sauce with the roasted poblano chilies. The sauce was also a nice condiment in general and I used the leftovers on a variety of vegetables and sandwiches until it was used up.
Beware, I have a lot of tomatillos, you will likely see more tomatillo recipes from me in the next week or two!
Green Enchilada Sauce
(makes 1 1/2 cups)
Adapted from How to Cook Everything Vegetarian
6-8 medium tomatillos, husked and washed
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 medium\large poblano chile
1 teaspoon Mexican oregano
1/2 cup water or vegetable stock
salt and freshly ground pepper
1/4 cup cilantro
1/2 lime juiced
First roast the chiles and tomatillos: Preheat the broiler and put the chile on a baking sheet under the broiler. Broil until black and blistering on all sides, turning as needed. Remove from oven and place in a ziploc bag, or a bowl covered tightly with saran. Allow to sit for 5 minutes, then remove and peel. Discard skin, core and seeds.
Heat oven to 450F and place tomatillos on a sheet pan. Roast until lightly browned on one side (about 5 minutes), turn and roast until evenly browned and starting to blister.
Make salsa: If you want to make a chunky salsa (rather then a sauce for enchiladas), chop the tomatillos and chilies as desired. Otherwise just chop in half reserving the juices. Heat a sauce pan until medium and add oil, onion and garlic. Cook, stirring regularly for 8-10 minutes or until lightly browned. Add tomatillos, chile, oregano, water or stock, and a big pinch of salt and pepper. Bring to an easy simmer and cook for 10 to 15 minutes, or until thickened, stirring regularly. Stir in cilantro and lime. If you are planning to use for enchiladas put in a blender or food processor and give a few pulses.
Similar Recipes:
Fresh Tomatillo Salsa
Kale, Zucchini, and Pinto Bean Enchilada Recipe
Red Enchilada Sauce or Salsa Roja
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Your sauce looks so pretty! I made a tomatillo sauce recently for chile verde–toasting the tomatillos in a dry pan on the stove and the blending it in the food processor. Your has more flavorings…love Mark Bittman!
Dry toasting is a good idea, thanks!
Anything Mexican will always put a smile on my face.
Deeeeee-licious! Can't wait to make that sauce!
xoxo Angelique
Just made this. My mom ad sister both LOVED it! Better then the really good canned green sauce
Anthony – sooo glad it worked out for you! I was impressed how much better it was then the canned stuff too. It didn't have that tinny flavour.
I just made it, but used serranos instead of a poblano so it was spicy. Soooo good, I can’t wait to have my leftovers at work tomorrow, THANK YOU!!!
Misty – I am THRILLED that you enjoyed the recipe! It is one of my favorites. You should try teh red enchilada sauce too, whenever i take the time to make them I also enjoy leftovers for days. I just hope my inlaws plant tomatillos again this year!