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.

This recipe goes with Green-Sauced Chicken Enchiladas

Yield: 3 cups (serving size: 3/4 cup)
Recipe from Cooking Light

More From Cooking Light


Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Green Enchilada Sauce Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy