Creamy Green Chile Sauce
- Ready In:
- 2 tablespoons butter
- 1 small chopped onion
- 1 garlic clove, minced
- 2 tablespoons flour
- 1 (14 1/2 ounce) can chicken broth
- 1⁄4 teaspoon ground cumin
- 1 pinch oregano
- 2 (4 1/2 ounce) cans chopped green chilies (undrained)
- In saucepan, melt butter over medium heat.
- Saute onion and garlic until transparent.
- Stir in flour until well-mixed and golden brown.
- Slowly stir in broth and remove lumps.
- Add chiles, cumin, and oregano and stir well.
- Reduce heat to simmer; cook, uncovered, about 15 minutes.
- Serve over burritos or your favorite Tex-Mex food.
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Wow!!! I am from Las Cruces, NM (south of the state), and we are admittedly Hatch green chile snobs. I live in California now and keep bags of frozen chile in my freezer just waiting to be used! There is a restaurant in Cruces with the most delicious green chile salsa that I have been trying to replicate at home. Well, here it is! This is so close! I have made this like 7 times to eat with chips. I have shared it with so many people. Many thumbs up from me.
This recipe is soooo good that I will never buy another can of green enchalada sauce ever again! My family loves this sauce on chicken enchaladas. Its quick to prepare and so easy to adjust the seasonings as you go for personal preferences. I cant get chopped green chilies where I live so I use a few finely chopped slices from a jar of Old El Paso Hot and Tangy Jalapenos,about five slices gives it the right heat level (higher!) for me, I freeze any leftover sauce in an ice cube tray and pop them out as needed for breakfast Huevos Rancheros Thanks Maine-iac