Green Chile Enchilada Sauce

You can do this with a variety of peppers and it will still be tasty, although the flavor will change a bit. Start by roasting your peppers. One batch is perfect for a pan of enchiladas.

Green Chile Enchilada Sauce

Karmen Hall


  • 1 tablespoons vegetable oil
  • 1/2 white onion, chopped
  • 2 cups anaheim chiles, roasted, peeled, seeded and chopped (about 8)
  • 3 -4 garlic cloves, minced
  • 2 cups chicken stock
  • 3/4 teaspoon salt


  1. In a medium skillet, heat oil and sauté onion.
  2. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
  3. Puree in a blender, food processor or using an immersion blender
  4. You can use immediately over enchiladas. It also refrigerates and freezes well.
  5. You can also make a larger batch and can this recipe. Pressure can at 10 lbs for 60 minutes for pints or 75 minutes for quarts


Multiply this recipe by 4 and you will end up with around 8 pints of sauce. You can veganize this by using water or vegetable broth in place of the chicken stock.


  1. Pressure canning at 10 lbs is for sea level. For increased altitudes you must increase the pressure. For 4000-6000 elevation, pressure for 13 minutes. Be sure to have your gauge tested each year before you begin canning to decrease the likelihood of toxins/botulisium growing.

  2. We made a double batch of this last night using our roasted Hatch chiles. We made chicken/zucchini enchiladas with part of it and then put the rest in jars to freeze for the winter. GREAT stuff! My picky, green chile expert of a husband gave it two thumbs up! Thank you!

  3. What about freezing in jars or baggies?

  4. Hmmm…I have leftover potato leek soup for tonight, but I’m thinking enchiladas with this sauce are on tomorrow’s menu! Yum!

  5. Whitney is right – it has to be pressured canned.

  6. Is it safe to bottle these in a boiling water canner instead of a pressure canner?

  7. This truly is amazingly delicious! Makes me want a pressure canner!!!

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