Homemade Green Chile Enchilada Sauce
Recipe: #17439
February 17, 2015
Categories: Sauce, Savory Sauces, Peppers, One-Pot Meal, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian, more
"The sauce is best if made with Hatch chiles only and using no substitute. Note: this may be doubled, as written it makes enough for 4 servings of enchiladas and you will need to make sauce 24 hours ahead. The whole Hatch chilies need to be roasted and peeled before using them to make this recipe. If you like it spice add in some roasted habanero peppers"
Original is 4 servings
Ingredients
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- FOR THE ROUX - Mix both together
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Nutritional
- Serving Size: 1 (261.2 g)
- Calories 105.8
- Total Fat - 8.1 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 664.3 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 1.2 g
- Sugars - 2 g
- Protein - 1.4 g
- Calcium - 34.1 mg
- Iron - 0.5 mg
- Vitamin C - 10 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat a saucepan over medium heat, add the oil and garlic and cook just until the garlic has softened, but do not allow it to brown, about 30 seconds. Add the remaining ingredients, except the roux, and simmer for 15 – 20 minutes or until most, but not all, of the liquid has evaporated.
Step 2
Add the roux and continue to simmer until the sauce is bound together and no longer watery.
Step 3
Season with more salt if needed.
Step 4
Cool and refrigerate 24 hours or more before using.
Tips
No special items needed.
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