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HOMEMADE GREEN ENCHILADA SAUCE Recipe

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This recipe for HOMEMADE GREEN ENCHILADA SAUCE is from The Richardson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons oil
1/2 cup finely chopped onion
2 garlic cloves, finely minced
3 tablespoons flour
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 1/2 cups chicken broth ( I use Knoor Cubes)
1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained (2 of the 4 oz cans of a quality chopped green chiles works well. If they don't look like they are floating in water you do not need to rinse. If you can find Hatch brand, they seem to be all peppers and not fluffed up with water)
1/4 teaspoon dried oregano
1/2 teaspoon salt
Directions:
Directions:
1. In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren’t sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

2. Stir in the flour and cook for 2-3 minutes, stirring constantly. It’s ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

3. Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

4. Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened – able to coat a spoon but still drip off. Add more broth to thin out if needed.

5. Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. (NOT NEEDED) It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen – probably up to a month or two if well sealed.

NOTES:

To Roast Fresh Peppers: the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).
Number Of Servings:
Number Of Servings:
Makes 2-3 cups
Preparation Time:
Preparation Time:
55 mins
Personal Notes:
Personal Notes:
I've been looking for months and trying different recipes for this sauce which can be used for many things but it shines as a sauce for eggs or omelettes. It's the best I have had so my search is over. Still need to try it with fresh roasted peppers but this is a 10 already.

This is where I nicked the recipe from:
Mel's Kitchen Cafe — https://www.melskitchencafe.com/homemade-green-enchilada-sauce/

I only changed the cumin amount by 1/4 tsp.

I've been making individual size cups of frittata's with 1/4 of a chicken tamale in the middle and this sauce on top.

 

 

 

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