Tomatillos. The tomatillos are the star of this green enchilada sauce. If you’re not familiar with them, they are small round fruits that grow in husks on a plant that resembles a tomato plant. They have a bright, acidic flavor that works wonderfully in this enchilada sauce. See my collection of tomatillo recipes for more information and recipe inspiration!
Onion and garlic. Onion and garlic add a tremendous amount of flavor to the tomatillo enchilada sauce.
Green chilis. The green chilis add spiciness to the sauce. I’ve used jalapeños in this recipe, but you can also substitute them with serrano, hatch, anaheim or poblano peppers as well. To keep the sauce mild, be sure to remove the seeds from the chilis after roasting. If you like a spicy green enchilada sauce, add additional green chili peppers and include the seeds for maximum heat.
Water or broth. Water is added to thin the sauce. You can use vegetable stock or chicken stock for added flavor.
Oil. The vegetables are tossed in a bit of oil before roasting.
Lime juice. Fresh lime juice is essential for fresh, bright flavor.
Cilantro. Freshly chopped cilantro is added for extra freshness and flavor, but it can be omitted if you’re not a fan of it.