Looking for something to feed the kids? Need a great dessert to take to a gathering?
In the mood for a delicious soup, salad or whatever? Look no further.

Friday, November 19, 2010

Green chili enchilada sauce

Lately, I've been trying to rid my house of MSG & GM products (which equals pretty much any processed food). It gets a bit tricky to find decent replacements for some of the products I use on a regular basis (does anybody have a really good ranch recipe?), but by darn, I'm on a mission. It requires a lot of label reading, and wouldn't you know it, the canned enchilada sauce that I use to use was full of MSG. So, here is a recipe for a homemade version that I found. I can't remember where in the world wide web that I found it, so unfortunately, I can't give due credit.

2 Tbl oil
1/2 onion, chopped
1 lrg garlic clove, chopped
3 Tbl flour
1/4 tsp cumin
1/4 tsp black pepper
1 1/2 c. chicken broth (I use the concentrated veg. broth. Thanks again Heather!)
1 c. anaheim or poblano chilies, roasted & peeled OR 1c. canned chopped green chilies (I usually use the canned)
1/4 tsp oregano
1/2 tsp salt (I just use more veg broth, to taste, to add a little more flavor along with the salt - this stuff has been the best substitute for boullion (holy MSG!)
2 tsp chopped jalapenos (optional)

Heat oil in saucepan over medium heat. Add the onion and garlic, cover and cook for about 5 minutes to soften the onions, but not browning them. Stir in the flour and cook for 2 minutes while stirring (it will clump up with the onions, but it's okay). Gradually pour in broth, whisking constantly to prevent lumps. Add all the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. It should be thick enough to coat a spoon - if it's too thick, add a little water. You can store this in the fridge for a week or so. It congeals when cold, but will return to liquid when reheated.

*If you prefer a less chunky sauce, then blend it in a blender until smooth.

A really good recipe to use this in is these honey lime chicken enchiladas. I highly recommend giving them a try if you haven't done so already. My sister in law brought these to us after I had the baby, and they are now one of our favorites. They are also really good with shredded pork.


  1. That is so funny that you posted this. Just yeaterday I asked Heather if she had good enchilada sauce recipe. This one looks great.

    I have not tried this ranch dressing recipe but I have liked all of the other things on her site. It looks like a good one. -Liz


  2. I made this last night for butternut squash enchiladas. It was so good--great flavor without the hint of that chemical taste. Now does anyone have a good red enchilada sauce recipe?

    I use this ranch recipe, but I'd say it's more of a guideline. I usually double all the herbs and spices.


  3. This is so good! I made it on Sunday night. No more bottled sauce for us. -Liz

  4. This is the best enchilada sauce I've ever had. I used it with pork loin to make chili verde. Man, it was delicious!