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hi, friends!
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 Recipe
Green 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
*For more heat, leave the seeds in the jalapeño
Let me know if you try these enchiladas or sauce in the comments below and let me know what you think!
xo, Sydnee