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.

9 thoughts on “Green Chile Enchilada Sauce”

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

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