I am neither Irish nor Mexican, but that didn’t stop me from making some delicious St. Paddy’s Day green chile enchiladas using a homemade, to-die-for green chile sauce. It was about time I used the 6 green chiles that were still sitting in my fridge from the Bountiful Basket I got a week and a half ago.
- 6 green chile peppers-roasted and diced
- 2 Tbsp. butter
- 1/4 onion--diced
- 1 jalapeno--diced
- 1 clove garlic--minced
- 2 Tbsp. flour
- 1 1/2 cups chicken broth
- 1/4 tsp. oregano
- 1/4 tsp. cumin
- salt and pepper to taste
- 1/4 cup fresh cilantro
- To prepare the chiles, place them on a foil-lined baking sheet under the broiler of your oven for 15-20 minutes or until the skins are black. Place the chiles in a ziplock bag for 30 minutes to loosen the skins. Then, remove the charred skin and seeds and dice the flesh and set aside.
- To begin the sauce, slowly cook the onion and jalapeño in the butter in a sauce pan over medium-low heat until the onion is soft and translucent. Add the garlic and cook for 1 minute. Stir-in the flour and cook for another minute. Whisk in the chicken broth, increase heat to medium-high, and cook until the mixture bubbles and and thickens.
- Add the seasonings and green chiles and simmer for another minute or two.
- Finally, add the cilantro and blend the sauce using an immersion blender or your regular blender to your desired consistency.
This sauce can be used in place of store-bought green enchilada sauce. I froze half for later and mixed the other half with a 1/2 cup of sour cream for my enchilada sauce. For the enchiladas, I used leftover rotisserie chicken seasoned with lime juice, chile powder, garlic powder and honey. I added shredded pepper jack cheese to the chicken, rolled the mixture in corn tortillas, topped with the sauce, more cheese, and baked at 350 for 30 minutes.
Copyright 2007 - 2020 Tanya Jolly & Sally Stevens