Green Enchilada Sauce


Use chiles called Big Jims--long, green chiles (also known as New Mexican chiles) that are very common in the Southwest. If you can't find them, use Anaheims or another mild chile such as a poblano. If you want the sauce spicier, add a diced jalapeño or serrano chile.


3 cups (serving size: 3/4 cup)

Recipe from

Cooking Light


12 long green chiles or Anaheim chiles (about 2 pounds)
2 cups thinly sliced onion
1 cup chopped tomato
1/2 cup water
3/4 teaspoon salt
1/4 teaspoon ground cumin
6 garlic cloves, minced


Preheat oven to 450°.

Place chiles on a foil-lined baking sheet; bake at 450° for 20 minutes or until blackened, turning once. Place chiles in a zip-top plastic bag; seal and let stand 10 minutes. Peel; discard seeds and membranes. Cut chiles into thin strips. Place chiles and remaining ingredients in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes.