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You will love using this New Mexican Hatch Green Chile Enchilada Sauce made from freshly roasted chiles to smother enchiladas, burritos, or eggs.

three mason jars filled with homemade green chile enchilada sauce
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I spent a few years living in New Mexico.  During that time, I refused to even try green chile because I thought the people were freakishly obsessed with it and my unwillingness to try it was somehow proving.  I was stupid.  I missed out on years of amazing New Mexican cuisine.  It wasn’t until my senior year of college when I went out to eat with a friend that I first tried it.  He took me to some dive where we each got this bowl filled with fries, ground beef, green chile, and cheese.  I can still remember how wonderful it tasted.  So much so that I’m starting to salivate while I write.  It looked like slop and tasted like heaven.  I fell in love with green chile that day and became the person I tried so hard not to be – someone who is obsessed with green chile.

piles of roasted green chile on parchment paper

Every summer I look forward to the change in seasons.  When the days just begin to get shorter and the mornings are cool.  You look up and you see the start of changing leaves.  That, is quite possibly, my most favorite time of year.  Know why else I love it?  Because as I walk around the farmers markets and into stores like Whole Foods, the air is filled with the aroma of fire roasted green chiles. This year I proved my love and devotion to the might Hatch Green Chile by buying a 25 pound case of roasted green chiles from Whole Foods.  Some people may have been intimidated by this massive tray of blackened goodness, but not this Foodie.  In the photo above, why my convert-foodie things looks like piles of dinosaur poop, I filled a glass measuring cup up to the 2 cup level, smashed the chiles down, then inverted them onto a large tupperware lid covered in parchment paper.  I stuck the tray in my deep freezer and when they were frozen solid, I pulled those little mounds up and stuck them in freezer bags.  Now, whenever I need green chiles, I take a 2 cup frozen blob out of the freezer and let it thaw.

looking down at jar of homemade green chile enchilada sauce

I love making my own green chile enchilada sauce.  First of all, it tastes a million times better than anything you’ll find in a can.  Even the Hatch brand that I’ve always been so loyal too.  Second, its cheaper than the canned stuff.  Around these parts a can costs a good $4 and I always use at least two can because I can’t stand dry enchiladas.  Third, its fresh.  You can’t argue with fresh.

So, if you’re ever lucky enough to come across some freshly roasted Hatch Green Chiles, buy as many as you can. Then, make some enchilada sauce and wow your family with killer enchiladas.  Or, make a huge breakfast burrito and smother it with this stuff.  You’ll thank me later.

Hatch Green Chile Enchilada Sauce

Prep15 minutes
Cook30 minutes
Total45 minutes
Servings 8
You will love using this New Mexican Hatch Green Chile Enchilada Sauce made from freshly roasted chiles to smother enchiladas, burritos, or eggs.

Equipment

Ingredients 

  • 1 tablespoon olive oil
  • 2 medium yellow onions chopped
  • 3-4 cloves garlic chopped
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon cumin
  • 1 tablespoon flour
  • 1 pound roasted hatch green chiles with skin and seeds removed (about 2 cups)
  • 3 small tomatoes skin and seeds removed, canned whole tomatoes will work
  • 4 cups chicken stock
  • salt and pepper to taste

Instructions 

  • In heavy bottom pot or dutch oven, heat olive oil over medium high heat. Add the onions and saute, stirring occasionally, until slightly brown and tender, about 5 minutes. Add garlic, oregano, and cumin and saute for another minute. Add flour and stir well. Cook flour with onion and garlic until fragrant, stirring frequently, about 2 minutes.
  • Add green chile, tomatoes, and chicken stock. Stir well to combine and scrape bottom of pan to ensure flavors are fully mixed. Bring to a boil, then reduce heat to low and simmer for 20 minutes.
  • Remove from heat and blend until smooth in blender. Add salt and pepper to taste.
  • Serve on enchiladas or breakfast burritos. Makes 8 cups.

Nutrition

Calories: 98kcal, Carbohydrates: 13g, Protein: 3g, Fat: 3g, Cholesterol: 3mg, Sodium: 364mg, Potassium: 279mg, Fiber: 2g, Sugar: 6g, Vitamin A: 385IU, Vitamin C: 15.8mg, Calcium: 17mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

Hi! I’m Krissy.

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12 Comments

  1. 4 stars
    I lived in Albuquerque and Los Alamos for a total of 8 years. I REALLY miss New Mexican food. This recipe is pretty on point. I haven’t looked yet, but do you have one for green chili stew? I must say, though, that you aren’t getting good chilies unless you’re going to Hatch or Chimayo and buying extra hot from a farmer roasting them in one of thodee big propane tumbler roasting rigs on the side of the road. I HAVE bought them unroasted in 50 lb sacks straight from the farm, but they’re never as good. Roasting them yourself is never the same unless you have the right equipment.

  2. 5 stars
    Hatch chilies are in season here , we have a young man that roasts them on the spot. Talk about fresh. Th.is recipe is now a fav.

  3. 5 stars
    This sauce is amazing! I lived in New Mexico for 31 years. Have eaten loads of Mexican food. This is the best sauce I believe I’ve eaten. Making a second batch while the first cools down. Thank you very much for sharing. I didn’t and will not change a thing.

  4. Is the measurement for the green chiles 1 pound plus 2 cups? I absolutely love your recipes. I have tried many of them and they are always awesome. Thank you.

    1. Hi Chuck. Sorry about that! It’s supposed to be 1 pound total which happened to measure about 2 cups. Thanks for catching that! I’ve updated the recipe. Thanks, Krissy

  5. I love your idea for freezing them. I just bought 5 pounds of fresh hatch chilies, with one batch roasting right now. I was going to can them, but I think I will try freezing them in my silicone muffin pan! Then I can store all of them in one ziplock bag. 😀

  6. 5 stars
    I have made this recipe twice now and everyone LOVES it!!! I am visiting my daughter in college this week and it is on her “mom must make for me and freeze” list.

    1. 5 stars
      This recipe is the bomb! Thank you so much for sharing!!! I am now an addict and will be craving and making this the rest of my days!!!
      It’s a game changer!

  7. 5 stars
    I have home-roasted, peeled and seeded Hatch chiles in the freezer. I’ll be trying your recipe! I’m enjoying your blog, Krissy.