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Mel's Homemade Green Enchilada Sauce
http://www.melskitchencafe.com/2013/10/homemade-green-enchilada-sauce.html
45 minutes
2 1/2 cups (40 servings x 1 tbsp/serving)
Homemade Ingredients & Condiments
0
12 cal/tbsp
jdelaney72
Ingredients
  1. 2tbsp (≈27gestimated from: Oil, olive, salad or cooking [tablespoon]) Olive Oil
  2. 1/2cups (≈80gestimated from: Onions, raw [cup, chopped]) Onion finely chopped
  3. 2cloves (≈6gestimated from: Garlic, raw [clove]) Garlic finely minced
  4. 3tbsp (≈23.4gestimated from: Wheat flour, white, all-purpose, enriched, bleached [cup]) Flour, All-purpose
  5. 1/4tsp (≈0.5gestimated from: Spices, cumin seed [tsp, whole]) Cumin, ground
  6. 1/4tsp (≈0.6gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  7. 1 1/2cups (≈360gestimated from: Soup, chicken broth, low sodium, canned [cup]) Chicken Broth, Low Sodium
  8. 1cup (≈150gestimated from: Peppers, hot chili, green, raw [cup, chopped or diced]) Anaheim chiles or poblanos (or 1 cup canned diced green chiles, rinsed and drained)
  9. 1/4tsp (≈0.5gestimated from: Spices, oregano, dried [tsp, ground]) Dried Oregano
  10. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  11. 1medium (≈14gestimated from: Peppers, jalapeno, raw [pepper]) Jalapeño finely diced
Steps
  1. 1 In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren\'t sticking (adjust the heat if they are). Cook until the onions are soft but not browned.
  2. 2 Stir in the flour and cook for 2-3 minutes, stirring constantly. It\'s ok if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.
  3. 3 Gradually add the broth, whisking quickly and constantly to smooth out any lumps.
  4. 4 Add all the remaining ingredients and bring to a boil. Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat a spoon but still drip off. Add more broth to thin out if needed.
  5. 5 Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen - probably up to a month or two if well sealed.
https://cloudcookbook.jeffdelaney.com/recipes/174