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Green Enchilada Sauce


By The Apartment Kitchen (Visit website)



One of my favorite things about the kitchen in my new apartment is my gas stove. It’s not a fancy one, but it enables me to do something I love to do – roast chiles over an open flame. I have already done it a dozen times (or more) since moving in, and I love that this recipe allows me the perfect vehicle for roasting my chiles.


Yes, it’s one of my favorite go-to (and make ahead) meals – enchiladas. My favorite is just simple chicken enchiladas with lots of green onions, but I make variations all the time. Now that I’ve got my roasting peppers addiction, I naturally had to make a few cans of this stuff: green enchilada sauce – just as saucy and delicious, but made with roasted green chiles.



It tasted great with several types of enchiladas – chicken, cheese, and my NEW favorites – spinach and mushroom. Be forewarned – this stuff can get spicy. Feel free to eliminate the jalapeno, and use a combination of peppers (some hot, some mild) or all mild to get the right combination. You can also replace some of the peppers with tomatillos, if you like.





Green Enchilada Sauce





Makes about 3 cups

Leftover Potential: Keeps well – can be refrigerated for up to 1 week.




5-6 Anaheim chiles

1 jalapeno, seeded, minced

1 tbsp oil

1/2 onion, minced

3 cloves garlic, minced

salt and pepper

1/4 cup vegetable broth, or as needed




1. Roast the chiles over an open flame until blistered and blackened slightly. Put the finished chiles into a plastic bag. Seal the bag and let the chiles steam for about 15 minutes.

2. Once the chiles have cooled, remove the skins from the chiles, seed and dice them. Set aside.

3. Heat the oil over medium heat. Add the onions and saute until tender, about 4-5 minutes. Add the garlic and continue to cook until fragrant, about 1 minute more.

4. Season the mixture with salt and pepper. Add the peppers and broth and simmer until the whole mixture is very tender.

5. Puree the sauce until smooth. Adjust the consistency with more broth if necessary.


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