Total Time
Prep 5 mins
Cook 20 mins

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.

Ingredients Nutrition


  1. Combine chiles, minced onion, garlic, cumin, ground coriander, salt and chicken broth in a saucepan.
  2. Bring to a boil and simmer for 15 minutes.
  3. Combine cornstarch and water in a small bowl and stir into the sauce, cooking over medium heat until slightly thickened.
  4. Place either half or all of the sauce (depending on how pureed you want it) into a blender.
  5. Remove the center piece of the blender lid (to allow steam to escape).
  6. Secure lid on the blender and place a paper towel over the center hole (to avoid splatters).
  7. Blend until smooth.
  8. Use as directed by your recipe.


Most Helpful

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]

Sydney Mike March 08, 2010

Made this last night to use on chicken enchiladas...this is an easy and tasty sauce. I think I would add a little more spice to the sauce...maybe a little chili powder or some jalapenos (personnal taste). I definately will use this again. Thank you. Made for New Kids on the Block 2010 tag game.

mama smurf February 18, 2010

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