Homemade New Mexico Green Enchilada Sauce
Whip up this easy Homemade New Mexico Green Enchilada Sauce with roasted Hatch green chiles and you will never go back to canned enchilada sauce!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 6 servings
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 white onion chopped
- 1 tomato small, chopped
- 1 tsp salt
- 1/2 tsp cumin
- 1.5 C. chicken broth
- 1.5 C. Hatch green chiles roasted, peeled, seeded &amp; chopped
- 2 Tbsp unsalted butter
- 2 Tbsp all purpose flour
In a saucepan over medium, add the oil, garlic and onion and saute 2-3 minutes until onion and garlic have softened. Transfer to a medium bowl and set aside.
In the same skillet, melt the butter on low heat and add in the all purpose flour to make a thick paste. Slowly add the chicken broth and (on low heat) whisk with a fork or a whisk to combine - as time progresses, it will work itself into a thick sauce.
Once it's combined and thickening up, pour the thickened sauce along with the garlic/onions you set aside, tomatoes, and the Hatch chiles in your blender and puree until combined.
Pour back into your skillet and add the cumin &amp; salt (more or less, to taste) and allow to simmer on low until all the flavors have combined).
Use immediately or freeze for later.
Calories: 116kcal | Carbohydrates: 9g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 804mg | Potassium: 123mg | Fiber: 3g | Sugar: 3g | Vitamin A: 289IU | Vitamin C: 16mg | Calcium: 12mg | Iron: 1mg