Hatch Green Chile Enchilada Sauce

4.91 from 11 votes

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

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Servings:

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

In heavy bottom pot or Dutch oven, heat 1 tablespoon olive oil over medium high heat. Add the chopped 2 medium yellow onion and sauté, stirring occasionally, until slightly brown and tender, about 5 minutes. Add the chopped 4 cloves garlic, 1/2 teaspoon ground oregano, and 1/2 teaspoon cumin and sauté for another minute. Add the 1 tablespoon flour and stir well. Cook the flour with onion and garlic until fragrant, stirring frequently, about 2 minutes.
Add the 1 pound roasted hatch green chiles, 3 small tomatoes, and the 4 cups 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.

Recipe makes about 8 cups of enchilada sauce.

Can be frozen in airtight containers for future use.