Hatch Chile Green Sauce for Enchiladas is a delicious simple and easy Mexican sauce recipe. Made with roasted peppers and spices for a quick sauce. Perfect to use on enchiladas or burritos and tacos.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Condiment
Cuisine: Mexican
Keyword: 30 Min or Less, Keto/Low Carb, Vegan, Vegetarian
Heat a medium pot over medium heat. Add 1 Tablespoon of oil.
2 Tablespoons vegetable oil
When the oil is hot, add the onion and jalapeno. Sautee until onion is translucent, 3-5 minutes.
½ cup yellow onion, 1 jalapeno
Add the garlic, green chiles, cumin, salt, and oregano. Cook until fragrant, approximately 1 minute.
4 cloves garlic, 8 ounces diced green chiles, 1 teaspoon cumin, 1 teaspoon salt, ½ teaspoon dried oregano
Transfer the green chile and onion mixture to a blender. Add the stock. Blend until smooth.
1 ½ cups vegetable stock
In the pot, heat the remaining 1 Tablespoon of oil. Add the flour and stir to combine.
1 ½ Tablespoons flour, 2 Tablespoons vegetable oil
Add the green chile mixture back into the pot. Stir and cook 3-5 minutes until the sauce has slightly thickened.
Notes
This could be done with an immersion blender as well. Simply add the flour to the onions in step 3 when you add the garlic etc. Then add the stock, blend, and then simmer. But I do find that a blender gives me a smoother texture than an immersion blender.You can skip the flour, but I like the thickness it brings to the sauce. It can also be swapped for 3/4 Tablespoon of cornstarch to make it gluten free.The sauce will taste a little spicy on its own, which mellows out when you add it to enchiladas etc. Adjust the heat as desired up or down.