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

Ingredients

  • 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

Instructions

  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

Notes

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.

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8 Responses to “Green Chile Enchilada Sauce”

  1. 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!

  2. Whitney says:

    You could totally freeze this. I would do it in freezer jars or bags instead of glass jars, though. :)

  3. tatiana says:

    What about freezing in jars or baggies?

  4. Marisa F says:

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

  5. Karmen H says:

    Whitney is right – it has to be pressured canned.

  6. Whitney says:

    No. This recipe must be pressure canned.

  7. mm says:

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

  8. Amaree says:

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

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