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.
Green Chile Sauce
carolfitz Posted: 11/10/08
JLMCooks Posted: 09/07/09
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."
Robinegg1 Posted: 10/22/09
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!
JIMMIC Posted: 03/03/10
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.
shannon9585 Posted: 08/23/11
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.
btxraz2sd Posted: 01/19/12
I made this tonight with a pork roast that I cooked and shredded.......Raving reviews all around the table! Thanks!
ktleyed Posted: 01/01/14
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.
Kischroe Posted: 08/22/14
Too much work for too little taste.
Bakewellfam Posted: 06/15/14
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.