There is nothing better than a really good enchilada sauce – made with Hatch chiles fresh from Hatch, New Mexico and a really great recipe to which we threw on just a few changes. Hatch chiles are available on the internet and you can often times get them in many grocery stores as well.
We actually took a trip out to Hatch, New Mexico last fall to the chile festival and brought some back with us so we could use them over the next year in recipes (homemade enchilada sauce, cornbread and even green chile stew.
Our kids had a great time driving out there and we will probably make it a yearly tradition to go back.
Related: See 10 Hatch Chile Recipes
If you can’t find Hatch chiles, you can use a combination of poblano or Anaheim chiles and then use a little extra heat from a small amount of habanero chile (just make sure you remove the seeds and veins and chop into small pieces).
I wouldn’t personally make enchilada with canned chiles.. I personally don’t think they taste very good and won’t be anything close to a good substitute.
Unless you already buy your chiles roasted, you will want to roast them yourself – which includes throwing them on a baking sheet in your oven under the broiler until the skins char. Or, heading outside to do it on the grill.
After a few minutes, use the tons and flip them over to roast the other side. If you use a rimmed baking sheet, you can keep the small amount of juice from roasting them and use them to make french fries or homemade tortilla chips – they will have a really nice kick in flavor.
Just don’t do what I did and roast them at night.. when everyone is getting ready for bed. Because I have done that… and that was probably the biggest marital mistake of my life. I get the urge to start large projects very late at night and I threw all of the chiles on the baking sheet and put them under the roaster.
It wasn’t but maybe 10 minutes later that my husband came running into the kitchen to complain that he smelled roasted chiles and that the smell was bothering his slumber.. 😉 I’ll never do that again. The smell doesn’t bother me at all but apparently it bothers him, even though he can eat the hottest of hot and I can barely tolerate mild.
If you are starting from chiles that have been roasted, this recipe is incredibly easy ~ you probably won’t go back to buying enchilada sauce in store because you can make this in large batches and freeze for when you need to use it.