Gather your ingredients

Toss vegetables in olive oil on a large rimmed baking sheet

Roast the vegetables at 400 degrees until charred, or about 30 minutes

Remove stems and seeds from the green chilies and coarsely chop them

Place all ingredients in a food processor

Process the ingredients  until smooth

Place the mixture in a sauce pan with water, salt and pepper, bring to a boil and simmer for 10 minutes

The sauce is ready for your favorite enchiladas.  Enjoy!