Homemade Green Enchilada Sauce
Adapted from Mel's Kitchen Cafe
Ingredients
- 2 tbsp 30 ml oil
- 1/2 cup 120 ml onion, finely chopped
- 1-2 garlic cloves, finely minced
- 3 tbsp 24 g flour
- 1/4 tsp cumin
- 1/4 tsp black pepper
- 1 1/2 cup 360 ml low-sodium chicken or vegetable broth
- 1 cup 240 ml Anaheim or poblano chiles, roasted and peeled (or 1 cup canned diced green chiles, rinsed)
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1 jalapeño, finely diced (optional)
Method
- Heat the oil over medium in a medium saucepan. Add the onion and garlic, cover, and cook 5–6 minutes, stirring once or twice, until the onions are soft but not browned.
- Stir in the flour and cook 2–3 minutes, stirring constantly, until golden and toasty (it's fine if it clumps around the onions).
- Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
- Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer 30 minutes, stirring occasionally, until silky and thickened — able to coat a spoon but still drip off. Thin with more broth if needed.
- Add more salt to taste. Blend for a smoother consistency if preferred.
Notes
- Keeps in the fridge up to 2 weeks, or freeze for 1–2 months if well sealed.
- To roast fresh chiles: char over a gas flame or under the broiler until blackened all over, then let cool in a covered bowl before peeling.
- Canned chiles usually have added sodium — rinsing them first helps control the saltiness.