This Hatch Chile Enchilada Sauce Recipe has incredible flavor and can be used in any recipe calling for enchilada sauce. Substitute poblanos if you prefer.
Who’s gotten their hands on some hatch chiles this year? What have you made with them??
I am so addicted I can’t stand myself anymore :)
This enchilada sauce recipe was created solely to use up more of my hatch chile stash. That, and it was my dad’s birthday last week and I knew he’d love some. So I made a few big batches, some for me, some for Dad.
This is my favorite enchilada sauce recipe to date. It’s not spicy at all (I know, can you believe that me-oh-my didn’t put spice in it??) although the hatch chiles were very mild this year. Next year I could make this exact recipe with no alterations and it could turn out super burn-your-mouth-and-grab-a-beer-fast spicy. My mom isn’t a fan of spicy though and since I figured she’d be eating some herself, I let my dad add his spice himself.
You can also substitute other chiles in this easy enchilada sauce recipe, especially since hatch are only around for a short time each year and can be difficult to find. Poblanos would be fantastic – they’re actually my favorite chile of all. Use this enchilada sauce recipe in any recipe that calls for enchilada sauce and it makes a great canning recipe, too. Nothing like being in the middle of a frigid winter and remembering you’ve got some hatch chile enchilada sauce in your pantry!
Hatch Green Chile Enchilada Sauce Recipe
Homemade enchilada sauce is the key to amazing Mexican food. This hatch chile version will have you swooning over your own cooking!
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion chopped
- 3 large garlic cloves minced
- 1/2 teaspoon ground cumin
- 3 tablespoons flour
- 1 14.5 ounce can low-sodium chicken broth
- 4 large hatch chiles roasted, stemmed and deseeded (or poblano or anaheim)
- 1 small jalapeno chopped (optional if you want some spice, leave seeds in for extra spicy)
- 1 tablespoon fresh hot and spicy oregano or regular oregano
- 2-3 large pinches kosher salt to taste
- freshly ground black pepper
- Preheat skillet over medium heat. Add oil, then onions and garlic. Saute for 4-5 minutes or until starting to soften and translucent. Add cumin; saute for a minute or so. Sprinkle flour over onion mixture, cook and stir for a minute or two. Slowly stir in chicken broth until no flour clumps remain. Cook, stirring occasionally, for another five minutes or so until mixture is hot and thickened.
- Add chiles, oregano, sauce from skillet and jalapeno (if using; consider adding a small amount of pepper until you reach desired heat level) to a high-powered blender (such as a Vitamix). Process on high until smooth. Season well with salt and pepper.