Roasted Enchilada Sauce Recipe
How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!
How to Make the Best Roasted Enchilada Sauce
There’s something magical about roasting your vegetables before making enchilada sauce. The high heat caramelizes the tomatoes, peppers, onions, and garlic, creating layers of deep, smoky flavor that you simply can’t achieve with canned sauce. This recipe gives you two versions—a rich red sauce made with roma tomatoes and a tangy green sauce made with tomatillos—both prepared on a single sheet pan for easy cleanup.
The beauty of this homemade enchilada sauce is its versatility. Use it to smother classic cheese enchiladas, drizzle it over burritos, or serve it as a flavorful dipping sauce for chips. The roasting process concentrates the flavors and brings out the natural sweetness of the vegetables, while the blend of cumin, coriander, and oregano adds that authentic Mexican taste.
Whether you prefer the earthy warmth of red enchilada sauce or the bright, tangy kick of the green version, making your own sauce at home is surprisingly simple. Once you taste the difference that roasting makes, you’ll never go back to store-bought again.
Roasted Enchilada Sauce
How to make homemade Enchilada Sauce (both red and green) by roasting the tomatoes or tomatillos and chilies before blending. Not only does this give great flavor, but it is also all made on one sheet-pan! Simple and EASY!
Ingredients
Red Enchilada Sauce - Roasting Ingredients
Red Enchilada Sauce - Spices
Green Enchilada Sauce - Roasting Ingredients
Green Enchilada Sauce - Spices
Instructions
Roasting
- Preheat oven to 425F.
- Drizzle oil on the bottom of a sheet pan, coating it well.
- Place roasting ingredients (tomatoes or tomatillos, chilies, onion, garlic) in a single layer on the sheet pan over the oil.
- Roast in the oven until tender and caramelized, checking at 15 minutes and stirring if needed, then roast another 10-15 minutes.
- Roast until the tomatoes and peppers are collapsing and the onions and garlic are tender enough to blend. Let cool.
Blending
- Scoop the roasted veggies into a blender. Add 1/2 cup water to the sheet pan and scrape up all those browned bits, then pour into the blender.
- Add the spices, salt, and optional cilantro.
- Blend until your desired consistency—this can be really smooth or leave it a little chunky. Add more water for a looser sauce. Taste for salt and adjust.
Finishing Touches
- For red enchilada sauce: add a teaspoon of vinegar (or more to taste) to give brightness, especially if your tomatoes are very sweet.
- For green enchilada sauce: add a teaspoon of honey to balance the tartness of the tomatillos. No need to add vinegar.
- Use immediately, or store in the fridge for up to 4 days.
- To freeze, store in a mason jar leaving 1-inch headroom for expansion.
Notes
- One jalapeno makes a mild sauce; use two for spicy.
- You can substitute other medium-sized tomatoes for roma tomatoes.
- For the green sauce, use green bell pepper instead of poblano for a very mild version.
- The sauce can be frozen for longer storage—just leave room in the jar for expansion.
