Green Chile Sauce

This is a great sauce, made to recipe a day before assembling CL's chicken enchilada recipe. Recommend serving some of this sauce at the table, so people can add a little more to their taste. Excellent flavor, lovely texture.

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."

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!

This has a great taste, with the green chile anchiladas. I would double this recipe for two reasons, I came up a little short when assembling the enchiladas and it would be good to serve at the table.

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.

I made this tonight with a pork roast that I cooked and shredded.......Raving reviews all around the table! Thanks!