This easy green enchilada sauce is packed full of tangy and spicy flavors. Use it for enchiladas, of course, but also casseroles, tacos and more.

Ingredients

• 1 pound tomatillos, husked, halved
• 2 whole green chiles, seeded, halved
• 1 medium onion, cut into wedges
• 1 jalapeno pepper, seeded, halved
• 5 garlic cloves
• 1 tablespoon olive oil
• 1-1/2 teaspoons salt
• 1 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/2 cup reduced-sodium vegetable broth

Directions

1. Preheat oven to 400°. Place tomatillos, chiles, onion, jalapeno and garlic on a rimmed baking sheet. Drizzle with oil; sprinkle with salt, cumin and pepper. Toss to thoroughly coat. Roast until skins begin to brown and vegetables are tender, 20-25 minutes. Let cool 10-15 minutes.
2. Transfer to a blender; add broth. Puree until smooth.