Green Enchilada Sauce

I grew up in New Mexico so there are a lot of Mexican dishes that remind me of the amazing food there. There's just something special about the food in New Mexico. It tastes better and I don't know if they cook things differently or if I'm just sentimental. I have never been able to explain it. Anyway, enchiladas have always been one of my favorite dishes. This recipe is my recipe for enchilada sauce.

This enchilada sauce is not only flavorful but packs a bit of a punch and it takes less than 10 minutes to make!

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Ingredients

• 1 small Vidalia onion, peeled

• 1 Jalapeno, deseeded and diced

• 3-4 cloves of garlic, peeled and minced

• 1 cup chicken stock

• 2 cups roasted green chile

• 1 and 1/2 tsp. cumin

• 1 tsp. salt

• 1/2 tsp. black pepper

Cut and Sauté the Vegetables

1. The size of your cuts doesn't necessarily matter for this recipe because it's all going to be blended at the end. If you're in a hurry than you will save more time by dicing the peppers and onion.

2. Sauté the onion, peppers, and garlic in some butter over medium-high heat until tender, stirring occasionally.

3. Season with salt, pepper and cumin.

Blend It!

1. Add sautéed vegetables to a blender or food processor.

2. Add chicken stock and blend until liquified.

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Have Fun With It!

This sauce is my go-to whenever making enchiladas of any kind. Fair warning though, its got some kick to it! Try it for yourselves and let me know how it turns out in the comments or send me an email!