Recipe Image

Green Chile Sauce

  • 15 m
  • 30 m
Cheryl & Bill Jamison
“Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos. ”


    • 2 teaspoons canola oil
    • ¾ cup minced onion
    • 2 cloves garlic, minced
    • 1 tablespoon all-purpose flour
    • 2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
    • 2 cups reduced-sodium chicken broth


  • 1 Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes.
  • Make Ahead Tip: Refrigerate for up to 3 days.
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