This green chile sauce gets its mild kick from fresh Anaheim chiles--long, slender, pale green peppers. The chile sauce pairs well with chicken or pork; you can also serve it as a snack with baked tortilla chips.
6 Anaheim chiles
1 tablespoon canola oil
2 cups chopped onion
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 teaspoon ground coriander
1/2 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
How to Make It
Place chiles on a foil-lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile. Remove and discard seeds and tops. Chop chiles to measure 3/4 cup.
Heat canola oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté for 1 minute. Stir in flour; cook 1 minute. Add chiles, coriander, salt, and broth; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed chile mixture to pan; stir well. Remove from heat; cool completely.
I have been wanting to make my own green chile sauce for chilequiles and enchiladas because the canned versions are so high in sodium. I believe I reduced it quite a bit, although I'm still checking the math! It was an easy enough recipe, however there are still a few steps involved. I added a few red chile flakes to boost the heat, and blended in some tomatillo purée. This was just the kind of recipe I was seeking.
I couldn't get anaheim so I used poblano peppers and found the sauce to be too mild, it needed more of a kick. I did use 6 peppers and made it the day before using. The sauce itself was tasty, but found it too bland with the Green Chile Chicken Enchiladas. Next time, I'll try to find the correct peppers.
I made this sauce to go with chicken enchiladas (a slightly different version than the Cooking Light Green Chicken Chile Enchiladas, but similar). By itself, this sauce was very spicy. I was surprised because I thought Anaheims were pretty mild, but this had some kick! In the enchiladas, with cheese, chicken, and a dollop of sour cream on top, the spiciness level was just right. I'm only giving this 4 stars because, while very very good, this wasn't anything too special - just a tasty green chile sauce.
This was great paired with the green chile chicken enchiladas. I agree with other reviewers that you should make the sauce the day before to make the process easier. My sauce was very mild and I like spicy but the mild flavor pairs well with the sour cream in the enchiladas. I question whether I made it right though because my 6 peppers made more than 3/4 of a cup chopped. Is that a typo? I used it all anyway. If anyone can comment, it would be much appreciated!
Assuming Anaheim peppers and "hatch" peppers are one in the same, this recipe had lots of kick! I bought "hatch"peppers this weekend.
Probably a little too hot for most people's taste, but not ours! I served this with a grilled chicken breast with rice and a salad! Great! The display at the grocery store called them "hatch."
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