Description
This easy green chile enchilada sauce is a quick and flavorful sauce made with diced green chiles, spices, and a simple roux base. Ready in just 10 minutes, it’s perfect for adding a zesty, mildly spicy kick to your enchiladas or other Mexican dishes.
Ingredients
Green Chiles
- 2 (4 oz) cans diced green chiles
Sauce Base
- 2 Tbsp cooking oil
- 2 Tbsp all-purpose flour
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
Liquids and Seasoning
- 1 cup water
- 1/2 tsp salt
Instructions
- Purée Chiles: Add the canned diced green chiles, including any liquid from the can, into a blender and blend until smooth. Set this puréed chile mixture aside for later use.
- Toast Flour and Spices: In a small sauce pot, heat the cooking oil over medium heat. Add the all-purpose flour, ground cumin, garlic powder, and onion powder. Stir constantly as the mixture begins to simmer and bubble, to toast the flour and spices evenly. Continue cooking and stirring for about 1 minute for full flavor development.
- Add Water and Chiles: Carefully pour in the water and the puréed green chiles into the pot with the toasted flour and spices. Use a whisk to combine everything thoroughly, ensuring a smooth sauce without lumps.
- Simmer Sauce: Bring the sauce back up to a gentle simmer over medium heat. Once simmering, add 1/2 teaspoon of salt or adjust to taste. Let it cook for an additional minute to meld the flavors together.
- Use Sauce or Refrigerate: Your green chile enchilada sauce is now ready to use immediately on enchiladas or other dishes. Alternatively, allow it to cool, then refrigerate in an airtight container for up to four days.
Notes
- Be sure to toast the flour and spices properly to avoid a raw flour taste and to deepen the flavor of the sauce.
- The canned green chiles can vary in heat, so taste and adjust salt or seasoning as needed.
- This sauce can be frozen for longer storage; thaw thoroughly before use.
- Use a whisk when adding liquids to the roux to prevent lumps and ensure a smooth texture.
- If you prefer a thinner sauce, you can add a little more water gradually until desired consistency is reached.
