Roasted Green Enchilada Sauce (Verde Sauce)
Updated: 12 hours ago
Fresh and tangy homemade verde sauce is everything when you are making chicken enchiladas for dinner. It is all in the sauce and jarred versions just can't hold a candle to the flavor explosion when you make your own sauce. Tangy and bright tomatillos are beautifully showcased with roasted chilis, earthy onion, and fragrant cilantro, it is what your Mexican dishes are calling for!
Many of the green sauce or verde enchilada recipes you find are made by only simmering all the ingredients in a pot, but not this one! Taking a few minutes to roast the veggies before hand adds so much more flavor to this delicious sauce! I love the smokiness you get in this verde sauce from the charred peppers and tomatillos, my mouth is watering just thinking about it! It pairs beautifully with homemade chicken enchiladas, taquitos, or is a great add in to your Mexican soups!
Why Tomatillos are So Good For You!
Tomatillos are technically a fruit and are part of the nightshade family just like tomatoes and are closely related to gooseberries. They are knows as Mexican tomatoes, tomato verde, husk tomatoes, and husk cherries . When shopping for tomatillos, look for bright green fruit that is firm to the touch and covered in a light brownish green husk.
Tomatillos are full of nutrients and fiber that support a person's health and digestive tract and are a great addition to any whole food diet (unless you have sensitivities to nightshades or are on an AIP protocol.)
Vitamin A( beta-carotene): A fat soluble vitamin that is a powerful antioxidant supporting healthy vision, immune function, cell growth, and brain function.:
Vitamin B1 (thiamine): A water soluble vitamin that is essential in glucose metabolism and supports health heart and nervous system function.
Vitamin B2 (riboflavin): Converts carbohydrates to adenosine triphosphate (ATP) which supports energy production .
Vitamin B3 (niacin): Supports healthy blood fat levels and blood sugars.
Vitamin B5: Supports metabolic pathways and plays a role in making red blood cells.
Vitamin B6: Essential in supporting a healthy and strong immune system
Vitamin B9 (folate): Essential vitamin that supports neural tube development during pregnancy, the production of red blood cells and the production of genetic material .
Vitamin C (ascorbic acid/antioxidant): A powerful antioxidant that supports healthy immune function, and the absorption of non-heme iron.
Vitamin E: (antioxidant): Supports immune function and works to regulate free radicals that cause cellular damage and supports the immune system, vision and healthy skin.
Vitamin K: Fat soluble vitamin that supports the body's ability to form blood clots and is converted to vitamin K2 in the gut and supports healthy bones .
Calcium: The most abundant mineral in the body and is essential in maintaining health teeth and bones as well as heart, muscle and nerve function .
Copper: Essential mineral in the formation of red blood cells and in supporting cardiovascular health and immune function .
Iron: Necessary in the formation of hemoglobin and maintaining proper body temperature. Plant sources of iron and are considered non-heme, which is not as easily absorbed, pairing non-heme iron rich foods with foods rich in Vitamin C increases absorption.
Magnesium: The fourth most abundant mineral in the body, it support healthy nerve functions, healthy blood pressure, and detoxification.
Manganese: Essential mineral in supporting blood sugar regulation, glucose metabolism, and supporting healthy brain and nerve function .
Phosphorus: Supports healthy teeth and bones, muscle recovery after working out, and detoxification.
Potassium: An essential electrolyte necessary in nervous system function, metabolism, hydration, and in regulating your heartbeat .
Selenium: Supports thyroid health  and supports your immune system.
Zinc: Essential in digestion, thyroid health, and a healthy immune system.
Vitamins A, E and C which reduce oxidative stress by reducing free radicals that are produced within the body or are introduced through eating, breathing, or absorption.
Withanolides: A powerful phytochemical that has been linked to anti-cancer properties 
Tomatillos are full or insoluble and soluble fiber that supports the digestive system as well as overall health.
Insoluble fiber: bulking fiber that keeps things moving along through the digestive system promoting healthy detoxification and waste removal.
Soluble fiber: absorbs water and gels in the digestive tract slowing the absorption of carbohydrates therefor supporting blood sugar regulation and feeds the beneficial bacteria in the microbiome.
Did I mention that tomatillos have this beautiful tart and fresh taste to them that brightens any meal!
So grab some gorgeous green tomatillos and let's get cooking!
Roasted Green Enchilada Sauce (Verde Sauce) Ingredients
Makes approximately 24 ounces
1.5 lbs. Fresh Tomatillos, husked
2-3 Hatch Peppers or Anaheim chilis
1-2 Jalapeño or Serrano peppers (opt)
1 Yellow Onion
1 Tbsp Avocado oil or EVOO
1/4 cup Fresh Cilantro
2 cloves Garlic
2 tsp Ground Cumin
1 tsp Chili Powder
1 tsp Fine Sea Salt
1/2 tsp Ground Black Pepper
1 cup Chicken Bone Broth
How to Make Roasted Green Enchilada Sauce (Verde Sauce)
1. Preheat the oven to 425 degrees.
2. Husk and rinse all the tomatillos and set onto a rimmed baking dish.
3. Halve the onion and peel the outer layer off, dicing into large chunks and adding it to the baking sheet.
4. Rinse the pepper and add it to the baking dish.
5. Drizzle over the avocado or EVOO and rub the peppers, tomatillos and onions to coat.
6. Roast for 20-25 minutes until tomatillos have lightly browned and the peppers have blistered.
7. Remove and transfer the tomatillos and onion to a stock pot.
8. Slightly cool and then remove the skins and seeds (if you want more mild) from peppers, adding it to the pot.
9. Add the garlic, broth and spices and bring to a low simmer for 5-10 over medium heat.
10. Add the cilantro and purée:
If using an immersion blender, purée until smooth and uniform.
If using a standing blender or processor, allow the sauce to cool for 10-15 minutes before puréeing the sauce.
Q: My sauce is a little thin, what can I add to thicken it?
A: I would simmer it, uncovered, to allows some of the moisture to evaporate, keep in mind though, that the sauce will thicken as it cools due to the pectin in the tomatillos.
Q: Can I use this as a salsa recipe?
A: Yes! Just omit the bone broth and skip the simmering step. Purée it after it's finished roasting and enjoy!
Q: How long will this keep in the fridge?
A: Store this sauce in the refrigerator in an airtight container for 5-7 days.
If you like this recipe, check these out!
Chili Lime Crema: Creamy luscious Mexican crema with fresh tangy lime and savory spices in beautiful harmony taking all your favorite dishes to the next level.
Authentic Chunky Guacamole: Rich and creamy avocado delicately balanced with fresh tangy lime juice, sweet fresh orange juice, and just the right amount of heat from a roasted serrano pepper.
Grilled Corn and Black Bean Salsa: Fresh charred summer corn, creamy black beans and fresh veggies are in perfect balance as a dip or topping for grilled fish or shrimp!
Traditional Pico de Gallo: Beautiful fresh tomatoes, tangy lime and bright cilantro that perfectly compliment any southwestern meal and also doubles as a great fresh dip!
I hope you enjoy this as much as my family does. - Amy
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