With just a few, simple ingredients, you can make a delicious Green Chile Enchilada Sauce worthy of any southwest restaurant.
When I started this whole food blogger nonsense, I knew nothing about hatch chiles. Did you know about these green little gems of goodness? Well, I didn’t. It was about this time last year or maybe the year before that where I found out about them. Of course, I couldn’t find them in the store anywhere here, so I was left with envy for those that had them readily available. Kind of like garlic scapes. I still can’t find those here.
One year I entered a giveaway and won some. That was awesome! I won chile powder, a package of dried chiles, and some fresh ones. I roasted the fresh ones and made some delicious enchiladas. The rest of the roasted peppers went into the freezer for later. The dried have been sitting in the pantry until this past weekend, but that’s another post. Stay tuned.
However, while I was doing my grocery shopping online at Harris Teeter, I saw they had hatch chiles on sale!! What?? How and when did this happen? I was super excited and order what I thought would be a little over a pound; about 6 or 7 peppers. I saw some green chile sauce in my future.
Having never made green sauce ever in my life, I had to do some research on what to put in it, how to make it, and how to flavor it. Yeah, I know, but I didn’t grow up in the southwest at all and have pretty much made my own version of everything, but this time I wanted it to be somewhat authentic. Consequently, I had to do some research in my favorite place; Pinterest. I did a search of about a hundred recipes before I found the right combination of flavors for the perfect green chile sauce for me.
The urge to make this sauce came about because of the hatch chiles at Harris Teeter and green chile chicken tacos on the slow cooker menu later on in the month. I didn’t really want to use a canned sauce for these tacos. I wanted to make something fresh, different, and delicious. I wanted to make green chile sauce. Bottom line.
I may get some more chiles and make some rellenos or something like that. Those little stuffed chile bundles are so amazing. I made something similar little while ago, but I think they need to be on the menu again. Soon. Can you tell I’ve entered my southwest period? Like Van Gogh’s blue period, but with food?
Don’t you do that, too? Have periods you go through with your cooking? Sometimes we’re more Italian, others more Asian. This time, I’ve got quite a few southwest recipes on the menu. I’m drooling thinking of all the spices, cheese, and rice. And since I have both green and red enchilada sauce, I’ll be making some tasty dishes! You’re just going to have to see what I create in this period.
This is not a sauce with tomatillos. I know the hubs isn’t a huge fan of all that tang. I, on the other hand, do not mind it at all. This is a green chile sauce. Straight up. No tang. Because with these hatch chiles, that’s about all you need. They have incredible flavor all on their own. Just imagine a freshly roasted green chile, biting into it, that tender flesh and bright green chile flavor. That’s what this sauce tastes like. The perfect chile flavor in an amazing sauce.
This recipe made a little over a pint. If you have half pint jars, you’re probably going to need three prepared. I did not put mine in a water bath to seal them since I knew I was using them soon. I simply put them in the fridge for later. If you want to make them shelf stable, then I suggest you submerge them in a wire rack into boiling water to cover and boil for about 15 minutes. However, since I’m not a canning expert, you might want to verify that with the authorities.
But considering how delicious this sauce is, I’m sure it won’t last long. It’s perfect for some slow cooker tacos (recipe to come later), some green chile sloppy joes, enchiladas, combined with some cream cheese and cheddar for queso. Oh! Love that last idea. I should try that. Which means I need to make more sauce. Pity.
Honestly, just look at that gorgeous color!! Next time I make this I will definitely have to double the batch. I love the bright green color and flavor this has. I don’t think I can ever go back to purchasing canned or bottled green chile enchilada sauce ever again. Though I may have to experiment with adding a few tomatillos just for my own tang cravings. I’m sure the hubs won’t mind just a little tang in his tacos.
And since it was so simple to make I can whip up a batch any time I find hatch or any other green chile at the market. Honestly, the possibilities are endless! Hungarian, banana, hatch, poblano, even jalapeno or serrano if you’re feeling adventurous!! But make sure you prep you chiles with care on those last two in particular and mix and match so your sauce isn’t too spicy. Unless that’s what you’re going then have at it!!
Have you ever tried your hand at making your own enchilada sauce? Have you gone back to purchasing premade since then?
- 3/4 cup diced onion
- 2 teaspoons minced garlic
- 1/4 teaspoon cumin
- 2 tablespoons flour
- 1 3/4 cups vegetable broth
- 2 1/2 cups chopped chiles
- 1/2 teaspoon salt
- Heat a saucepan coated with cooking spray over medium-high heat. Add the onions, garlic, and peppers. Sauté until the onions become tender; about 5 to 7 minutes. Stir in the cumin and cook an addition 1 to 2 minutes or until the cumin is fragrant.
- Sprinkle the flour over the onions. Stirring frequently cook the onions and flour mixture until the flour is no longer white and turns a light brown color. Slowly add the broth, stirring constantly to avoid any lumps. Bring the mixture to low boil and then simmer 1 1/2 to 2 hours or until the sauce is slightly reduced and creamy in texture.
- Place the mixture in a blender, the bowl of a food processor, or using a tall container for us with an immersion blender and pulse until creamy but still has some texture. Pour into prepared jars and refrigerate for up to two weeks.