Prep 20 mins
Cook 20 mins
I found this recipe on the internet at Recipegoldmine. It is good with pork or chicken enchiladas.
- 2 tablespoons vegetable oil
- 1⁄2 white onion, chopped
- 2 tablespoons flour
- 2 cups anaheim chilies, roasted, peeled, seeded and chopped (about 8)
- 3 -4 garlic cloves, minced
- 2 cups chicken stock
- 3⁄4 teaspoon salt, to taste
- In a medium skillet, heat oil and sauté onion.
- Add the flour and mix well.
- Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
- Puree in a blender.
- Use immediately over enchiladas, or refrigerate, or freeze for later use.
Fabulous enchilada sauce! I used Cubanelle peppers because that's the only kind my grocer had in stock and they were not too hot, smokey & delish. I had a little bit of a hard time roasting & peeling because the directions I had were off (they called for 5 minutes and they needed more like 10). Will definitely use again, made a sauce that blows the canned stuff out of the water, thanks Miss Annie!
Fantastic! I made a green chilie, chicken enchilada casserole...spread a little of the enchilada sauce in bottom of 9 x 13 lasagna pan, dipped corn tortillas in the sauce and layered with shredded chicken, fresh minced onions, cheese...another layer of tortillas dipped in sauce, etc...covered and baked for 30 minutes...delicious. Better than 5 stars. Served with Mexican rice and refried beans...topped enchiladas with a dollop of sour cream and drizzled with more enchilada sauce....wow! Thank you for sharing this recipe.
Yummy enchilada sauce. I used pepper I had roasted, peeled, and froze from summer. This is an easy recipe that is delicious. Something I would make again. Thanks for posting.