search saves

El Charro Cafe Green Enchilada Sauce

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

Ready In:
40mins
Yields:
Units:

ingredients

  • 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

directions

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

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Miss Annie
Contributor
@Miss Annie
Contributor
"I found this recipe on the internet at Recipegoldmine. It is good with pork or chicken enchiladas."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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!
    Reply
  2. hannahamil
    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.
    Reply
  3. zaar junkie
    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.
    Reply
  4. Triple BQ
    I used this recipe with Enchilasana # 310858 today at a church potluck. It has just the right spice. Thank you
    Reply
  5. Debs Recipes
    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 recipe #159073. But next time I MUST REMEMBER to buy eight (two pounds) Anaheim peppers. Now, I'm just waiting for them to go on sale!
    Reply
see 8 more icons / navigate / navigate-down
Advertisement