Recipe by LARavenscroft
Needed some green chile sauce for enchiladas and couldn't find any in the store that would fit my dietary restrictions. I looked on here and the only ones I could find required the roasting of Anaheim chiles. Not something that I wanted to do on a weeknight. So.........this is what I came up with.
Top Review by Sydney Mike
Can't remember the last time I had anything to do with a green chili sauce, so I considered this a new adventure for me, & a totally satisfying one, at that ~ The sauce came together very quickly (followed your recipe right on down) & I liked it's mild flavor combo! As with mama smurf, I used it in a chicken enchilada recipe i made the other day ~ Very, very nice! Thanks for sharing it! [Made & reviewed in 1-2-3 Hit Wonders tag]
- 2 (7 ounce) cans green chilies (use the diced variety)
- 2 tablespoons dried onion flakes
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon salt
- 1 3⁄4 cups fat free chicken broth
- 2 teaspoons cornstarch
- 2 tablespoons water
Directions See How It's Made
- Combine chiles, minced onion, garlic, cumin, ground coriander, salt and chicken broth in a saucepan.
- Bring to a boil and simmer for 15 minutes.
- Combine cornstarch and water in a small bowl and stir into the sauce, cooking over medium heat until slightly thickened.
- Place either half or all of the sauce (depending on how pureed you want it) into a blender.
- Remove the center piece of the blender lid (to allow steam to escape).
- Secure lid on the blender and place a paper towel over the center hole (to avoid splatters).
- Blend until smooth.
- Use as directed by your recipe.