El Charro Cafe Green Enchilada Sauce

READY IN: 40mins
Recipe by Miss Annie

I found this recipe on the internet at Recipegoldmine. It is good with pork or chicken enchiladas.

Top Review by lolablitz

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!

Ingredients Nutrition

  • 2 tablespoons vegetable oil
  • 12 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
  • 34 teaspoon salt, to taste


  1. In a medium skillet, heat oil and sauté onion.
  2. Add the flour and mix well.
  3. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes.
  4. Puree in a blender.
  5. Use immediately over enchiladas, or refrigerate, or freeze for later use.

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