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.
I used this recipe with Enchilasana # 310858 today at a church potluck. It has just the right spice. Thank you
Four large Anaheim peppers equaled exactly one pound, but after roasting and chopping amounted to only one cup. So I settled for a half-batch of sauce. I added the garlic before the flour, and since I was using canned chicken broth, cut the salt way back. Anyway, this is THE perfect green sauce for me, with a nice consistency and mild zing. I'll use it to make my daughter's favorite Speedy Cheese and Chicken Enchiladas. But next time I MUST REMEMBER to buy eight (two pounds) Anaheim peppers. Now, I'm just waiting for them to go on sale!
Made this a day ahead and then used it for Enchiladas Suiza. Made quick work of dinner. This recipe is a keeper.
A good recipe actually. Feel free to use a mixture of your green chilis as well. Pasillas work great in combination of your "green chilis," anahiems, and even poblanos for a milder sauce. The more you roast them, the sweeter they will get. You can also leave the sauce chunky instead of blending it as well. You'll never need canned again. (you wont miss the msg!)
This is an fantastic sauce. I made it last September when I didn't know what to do with a whole bunch of peppers I was given. I froze it, and just used it last night on some chicken enchiladas. It has great flavor, and if I get more peppers this year, I know extactly what to do with them!!
I made this tonight and loved it. However, my chiles did not yield 4 chiles for 2 cups, so I had to sub some canned green chiles. It was a little too thick for my liking so I added another cup of water. I decided to make a pork chili since I had leftover roast pork to use up. I ended up making green pork chili with it, to which I added chopped tomatoes, leftover cubed pork loin, leftover salsa, a can of black beans and pinto beans, drained. Lots of cumin and oregano, and a bunch of chopped cilantro. Delish! I dolloped a big dollop of sour cream and served it with tortilla chips. YUM! Great green sauce. Thanks!
One word, AWESOME! I have always hated canned enchilada sauce. I found a recipe for red enchilada sauce on this site, but this far surpasses that recipe. I believe I have met my new favorite enchilada sauce! Thanks for the delicious recipe!