Green Enchilada Sauce
A delicious enchilada sauce combing warm flavors, bold seasoning and a kick of heat.
Ingredients
- 1 small yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 large jalapeño, seeds and core removed, chopped
- 8 ounces diced green chilies
- 1/2 cup chicken or vegetable stock
- 1 tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
- Add the finely chopped onion and jalapeño into the skillet and cook until they have softened and become very fragrant (about 10 minutes)
- Transfer the cooked onions and jalapeño into the jar of a blender
- Add the 4 cloves of garlic, 8 ounces of green chillies and 2 teaspoons of cumin, 1 teaspoon on onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the jar with the onions and jalapeño
- Pulse until combined
- Drizzle in 1/4 cup of chicken stock and pulse to incorporate. If the sauce is too thick, add the remaining 1/4 cup of chicken stock
- Transfer the green enchilada sauce into an airtight container and refrigerate