Green Chili Enchilada Sauce Recipe

Makes enough for 4 servings of enchiladas.

Green chili enchilada sauce recipe. Add the remaining ingredients except the roux and simmer for 10 20 minutes or until most but not all of the liquid has evaporated. Allow the sauce to come back up to a simmer then add 1 2 tsp salt or to taste. Add vegetable stock green chiles cumin salt and pepper.

Heat the olive oil in a large skillet over medium heat. Add the roux and continue to simmer until the sauce is bound together and no longer watery. Carefully add the water and puréed green chiles to the oil flour and spices in the sauce pot.

Add onion and jalapeño and sauté for 5 minutes stirring occasionally until the onion is softened and translucent. Melt butter in a saucepan over medium heat. Transfer the onion mixture to a blender or food processor.

In a medium saucepan heat the oil over medium heat until hot. Mix in the sour cream and chiles heating thoroughly but do not boil stirring occasionally. Use the green chile enchilada sauce immediately or refrigerate up to four days.

Whisk the mixture until everything is evenly combined. You can make it on the stove top in a few easy steps. Add flour and whisk until mixture begins to boil.

Add the onion and garlic and cover. Whisk in the cumin chili powder flour garlic powder pepper and salt. Add the onion and garlic to the olive oil and the cook until soft.