Hatch Chile Green Sauce for Enchiladas

5 from 4 votes

Hatch Chile Green Sauce for Enchiladas

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

Cook Time15

Total Time20

Cuisine: Mexican

Course: Condiment

Servings: cups

Calories: 90kcal

Equipment

Blender
Knife
Cutting board
Measuring spoons
Measuring Cups
Spatula

Ingredients

2 Tablespoons vegetable oil divided
½ cup yellow onion diced
1 jalapeno (diced, seeds removed)
4 cloves garlic minced or chopped
8 ounces diced green chiles heat of choice
1 teaspoon cumin
1 teaspoon salt
½ teaspoon dried oregano
1 ½ cups vegetable stock
2 teaspoons cornstarch (or 1.5 Tablespoons flour)

Instructions

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 cornstarch (or flour) and stir to combine.
2 teaspoons cornstarch, 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.

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.

Nutrition