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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Made this sauce tonight and it is fantastic! Looking forward to the enchiladas I make tomorrow night with it!