Easy Homemade Green Chile Enchilada Sauce
This Green Chile Enchilada Sauce is bright, spicy, and super flavorful, perfect for when fresh chiles are out of season. Great for enchiladas, tacos, casseroles, or anything that needs a boost of flavor.
Servings 2.5 Cups
Ingredients
- 2 cups chicken broth
- 1 cup canned roasted Hatch green chiles I prefer 505 Southwester medium green chiles
- 2 tomatillos
- ¼ teaspoon onion powder
- 1 teaspoon oregano
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Add all ingredients, including the cornstarch slurry, to a blender and blend until smooth.
- Pour the mixture into a medium saucepan or skillet. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer for about 12 minutes, stirring occasionally, until slightly thickened. You're looking for it to be just thick enough to coat the back of a spoon but not quite as thick as gravy.
- If you want the sauce thicker, mix together an additional teaspoon of cornstarch with one teaspoon of water, then stir it into the pot. Let it cook for 2 more minutes, or until it reaches your desired consistency. Remove from the heat once you’re happy with the thickness.
Notes
The foam from blending will disappear as it cooks.
Nutrition
Serving: 1cup | Calories: 51kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Fiber: 3g | Sugar: 4g
