One of my favorite meals to make when I’m craving some Mexican food are my Green Chile and Bean Enchiladas! Instead of using the store bought enchilada sauce, I decided to make my own recipe and if I do say so myself, it is great! It is super customizable, too! You can use veggie stock if you’re a vegetarian, you can leave the seeds in the pepper for more heat!
It only adds an extra 15 minutes to prepping enchilada and I feel better knowing that my enchilada sauce has ingredients I put in myself and not relying on store bought brands. You can freeze this sauce too, and leave in the fridge for a couple of days prior to using.
Jump to RecipeGreen Enchilada Sauce
Equipment
- Blender
Ingredients
- 1 tbsp olive oil
- 1 small red onion chopped
- 1 jalapeño diced*
- 2 tbsp garlic chopped
- 1 cup chicken stock
- 4 4 oz. cans of diced green chiles
- 2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Heat oil in a saucepan. Add in onion and jalapeño. Cook for 5 minutes until onions are translucent, stirring occasionally. Add in garlic and cook for 1 minute until fragrant.
- Transfer onion mixture from pan into blender. Add chicken stock, chiles, and cumin into blender. Add salt and pepper to taste.
- Blend until smooth.
- Pour over enchiladas.
Notes
Let me know if you try these enchiladas or sauce in the comments below and let me know what you think!
[…] recipe includes my super fast green enchilada sauce (linked here) so be sure to check it […]