Big Ed's Green Chile Enchilada Sauce

Store bought enchilada sauces are expensive ($almost $4 for a 14 oz. can), full of unsavory add- ins that result in a less than desirable flavor. Here is a simple recipe for a homemade sauce full of rich flavor and a hearty tang. This makes enough sauce for a dozen enchiladas.

Photo by Ed T.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    T Wondra

  • 1/2

    cup cold water

  • 1

    can (14 oz.) chicken broth or stock

  • 1-2

    garlic cloves, minced

  • 4-6

    (depending on size and zing) fresh, roasted, deseeded green chiles

  • (Avoid canned green chiles. They should be in the pickle department.)

  • Seasoning: McCormick’s Montreal Chicken Seasoning works very well.

Directions

Stir the Wondra into the cold water. Pour the chicken broth into a sauce pan. Whisk in the Wondra mix and minced garlic. Bring to a boil for 2-3 minutes. Add chicken seasoning. Meantime, chop the prepared chiles into 1/2 inch pieces. Reserve 1/3 of the chopped chiles. Put the other 2/3s into a blender with the thickened broth. Blend till smooth. Return to the sauce pan. Chop the remaining 1/3 of the chiles into 1 /4 inch dice. Add to the sauce pan. Taste for seasoning. Enjoy the simple, tasty, homemade sauce for less than a buck!

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