Hatch Chile Enchilada Sauce is full of smoky, roasted pepper flavor. It’s also so easy, you’ll never buy the canned stuff again.
I am a huge hatch chile fan. I will eat them anyway I can get them and that is why when the Hatch Chile Store contacted me and offered to send me some it was an immediate yes from me. I immediately had all kinds of plans in mind for how to use them and knew that the first thing I wanted to do was attempt enchilada sauce.
I made a bean and cheese green chile enchilada recipe a few weeks ago and while it was good, I wasn’t thrilled with the canned enchilada sauce I bought. So I was determined to try making my own and you guys, I am so glad I did. It is SO good. I’ll never buy another can of green enchilada sauce again.
Let’s talk about what you’ll need to make it.
Hatch Chile Enchilada Sauce Ingredients:
- ROASTED HATCH CHILES: Obviously. As I said before, I was gifted some but you can also make your own and freeze them. I usually get a few pounds when they come into season in August, roast them and freeze them. If you want to go that route, you can follow my Roasted Hatch Chile Recipe.
- GARLIC/ONION: Aromatics to add depth of flavor to the sauce.
- OLIVE OIL: To saute the garlic and onions.
- CUMIN POWDER: Adds a warm, smoky flavor to the sauce.
- DRIED OREGANO: Adds a peppery earthy flavor to the sauce.
- LOW SODIUM CHICKEN BROTH: I recommend using low sodium chicken broth because that way you can control the final saltiness of the dish.
- SALT
Step by Step Photos and Instructions:
Making this Hatch Chile Enchilada Sauce could not be easier. You will need a food processor, blender or immersion blender to blend the sauce. I use this mini food processor (affiliate link) and absolutely love it.
- STEP #1: Heat olive oil in a small saucepan over medium heat. Add onions and cook until they start to soften. Then add the garlic, oregano and cumin. Cook just until the garlic is fragrant.
- STEP #2: Dice the hatch chilies and add to the pot. Cook about 3 minutes just to warm them and give them a bit more flavor.
- STEP #3: Place mixture into a mini food processor (or blender) and blend until everything is minced fine. The finer you mince it the smoother your sauce will be, the bigger you leave the pieces the chunkier the sauce will be.
- STEP #4: Pour in the chicken broth. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. The sauce will reduce slightly during this time. Add salt. Serve or use in your favorite recipe.
Yes this is called enchilada sauce, but honestly, this is so good there are so many ways to use it. Use it as a salsa dip for chips, a sauce to drizzle over burritos, tacos or nachos. So many possibilities.
Storage and Leftovers:
Store any leftovers in an airtight container in the refrigerator and use within 7 days.
Looking for more hatch chile recipes? Boy do I have you covered!
Smoky Southwestern grilled pork chops topped with fresh Hatch chile pico de gallo. Juicy, flavorful, and a perfect summer dinner.
Hatch chilies and cream cheese are the perfect match in this easy appetizer perfect for Labor day.
Roasted Hatch Chile Mac and Cheese is a creamy, spicy macaroni and cheese made with roasted hatch chiles started on the stove and then baked until golden and bubbly.
Green Chile Pimento Cheese A southwestern twist on Pimento Cheese with roasted hatch chiles
Servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup minced yellow onion
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 3/4 teaspoon cumin powder
- 4 roasted hatch chiles (stems removed)
- 1 cup low sodium chicken broth
- 3/4 teaspoon salt
Instructions
- Heat olive oil in a small saucepan over medium heat. Add onions and cook until they start to soften. Then add the garlic, oregano and cumin. Cook just until the garlic is fragrant.
- Dice the hatch chilies and add to the pot. Cook about 3 minutes just to warm them and give them a bit more flavor.
- Place mixture into a mini food processor (or blender) and blend until everything is minced fine. The finer you mince it the smoother your sauce will be, the bigger you leave the pieces the chunkier the sauce will be.
- Pour in the chicken broth. Bring mixture to a boil. Reduce heat and simmer for 10 minutes. The sauce will reduce slightly during this time. Add salt. Serve or use in your favorite recipe.
