HOMEMADE GREEN ENCHILADA SAUCE

I wanted to make Green Chicken Enchiladas but I could not find a good Green Enchilada sauce so I found several recipes on making my own and so this is the recipe I used to make it, and we like it. You can puree it or leave it chunky how you like it! They turn out delicious yes they do.

Find the Recipe for the Green Chicken Enchiladas HERE

YIELD: 2-3 CUPS OF SAUCE
What you need:
 2 tablespoons oil
 1/2 cup finely chopped onion
 1-2 garlic cloves, finely minced
 3 tablespoons flour
 1/4 teaspoon cumin
 1/4 teaspoon black pepper
 1 1/2 cups low-sodium chicken or vegetable broth
 1 cup Anaheim or poblano chiles, roasted and peeled OR 1 cup canned diced green chiles, rinsed and drained
 1/4 teaspoon dried oregano
 1/2 teaspoon salt
 1 medium jalapeno, finely diced (optional)

How to make it:
In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
Stir in the flour and cook for 2-3 minutes, stirring constantly. It's ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.

NOTES

To roast them, the chiles can be placed on top of a low flame on a gas stovetop and rotated until they are blackened all over. Let them cool slightly in a covered bowl before sliding off the skins and using in the recipe (alternately, the chiles can be broiled in the oven until the skins are bubbly and blackened).