Homemade Green Enchilada Sauce
User Reviews
4.6
859 reviews
Excellent
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
2 -3 cups of sauce
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Course
Condiments
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Cuisine
American
Homemade Green Enchilada Sauce
Report
This green enchilada sauce combines roasted Anaheim or poblano chiles with a base of sautéed onions and garlic, thickened with flour and simmered with cumin, oregano, and broth. The sauce is smooth, slightly thick, and carries a subtle heat enhanced by optional jalapeño. It provides a flavorful, moist topping for enchiladas and other Mexican dishes.
Description
Homemade Green Enchilada Sauce uses roasted or canned green chiles to create a vibrant and gently spicy sauce. Onions and garlic are cooked until tender, then thickened with flour before broth is whisked in, forming a smooth base. Seasonings such as cumin, oregano, black pepper, and optional jalapeño add depth and warmth. The sauce is simmered until slightly thickened and silky, able to coat a spoon while still dripping off. It can be blended for a smoother texture. This sauce complements Mexican dishes well, especially enchiladas, by adding a fresh green chile flavor balanced with aromatics and seasoning. It stores well refrigerated or frozen for convenience.
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Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ cup onion finely chopped
- 1-2 garlic finely minced, cloves
- 3 tablespoons flour
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- 1 ½ cups chicken broth low-sodium, or vegetable broth
- 1 cup Anaheim chile roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained, or poblano chile
- ¼ teaspoon oregano dried
- ½ teaspoon salt
- 1 jalapeño finely diced (optional, medium
Instructions
- In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
- Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
- Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
- Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
- Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.
Notes
- Rinse canned chiles to reduce excess sodium before using them in the sauce.
- When roasting chiles, blacken them evenly over a low flame or under the broiler, then cool in a covered bowl to loosen skins before peeling.
- The sauce can be thinned by adding more broth if it becomes too thick during simmering.
- Store refrigerated for up to two weeks or freeze for longer preservation.
Genuine Reviews
User Reviews
Overall Rating
4.6
859 reviews
Excellent
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