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This recipe is soooo good that I will never buy another can of green enchalada sauce ever again! My family loves this sauce on chicken enchaladas. Its quick to prepare and so easy to adjust the seasonings as you go for personal preferences. I cant get chopped green chilies where I live so I use a few finely chopped slices from a jar of Old El Paso Hot and Tangy Jalapenos,about five slices gives it the right heat level (higher!) for me, I freeze any leftover sauce in an ice cube tray and pop them out as needed for breakfast Huevos Rancheros Thanks Maine-iac
This sauce is very tasty. I used Mexican oregano and probably 1/2 teas. ground cumin. (I maybe fudged a little on the garlic too, cause we love garlic) Great flavor, easy and very versatile, what more could you want. Thanks for posting!
Very nice sauce. I will be using it to make Green Chili Fries for lunch today!
I made a basic green chili sauce but it was just not right, it was "empty", flat. I started reading the recipes here and ran across this one. I added cumin and oregano like your recipe and BAM! That was what was missing. Next time I will use this recipe as written. I think you have it right!
When I tasted this wonderful Green Chile Sauce, I couldn't believe I made it myself! I wanted a homemade Mexican sauce to go with Miss Annie's Oven-Fried Chicken Chimichangas and I definitely selected the right one : ) A perfect match! Thank you, Maine-iac for sharing!
I just don't understand why this recipe has only one review. It is one of, if not the easiest, best tasting sauce I have made. Even though it's just me, I usually make a first time recipe as written. I worry about scaling down, later. This one may not get scaled down. I'll just freeze it in small containers, along with my red sauce. Your easy to follow directions, and the fact that these ingredients are usually found in most pantries make this a very attractive recipe. That's why I can't understand the low review rate. This will be always on hand at my house, thanks for posting such a keeper, Maine-iac. jim
I made this to go on our traditional Christmas tamales. It was very easy to prepare and a perfect topping - not too spicy, but with a little zing. I have always used canned Hatch Green Chile Sauce but no more - I'll use this one and add sour cream for my spinach enchiladas. Thanks Maine-iac for sharing this one!!!