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.
- 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.
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!