The secret to the "heat" is the addition of extra hot salsa jalapeno - I particularly like La Victoria brand. Use to YOUR taste. My husband likes things a lot hotter than I do, so I split the sauce and leave mine medium, and pump his up to hot.
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- fresh tomatillos, about 2" diameter
- fresh jalapeno peppers, about 2- 2 1/2" long
- 3 large
- cloves garlic, minced
- 2 medium
- yellow onions, finely chopped
- 3 Tbsp
- peanut oil
- 1/4 c
- all purpose flour
- 2-3 c
- chicken stock or vegetable stock for vegetarian sauce
- 3 small
- cans chopped green chilis (4.5 oz.)
- 2-4 Tbsp
- salsa jalapeno - extra hot la victoria brand is great
1Chop the tomatillos and onions to an equal size small dice. Mince the garlic and fresh jalapeno peppers.
2Heat the peanut oil in a 4 qt. pot. Over medium heat, saute the onions, garlic, peppers and tomatillos until cooked through, about 10 minutes.
3Sprinkle the flour over the cooked ingredients, stir quickly and well and continue to cook until the flour is totally incorporated,the sauce has thickened considerably, and the flour is well cooked.
4Stir in the chicken stock and continue cooking, adding in more chicken stock as needed to make the sauce the desired thickness. Simmer on low heat for 30 minutes.
5Add the canned green chilis and cook another 10 minutes. Starting with 2 tablespoons, stir in the Salsa Jalapeno to your taste.
6This sauce is perfect with chicken enchiladas. Put some sauce in the bottom of a square or rectangluar baking dish. Roll up cooked shredded chicken, shredded cheese you like (I use a Mexican 4 cheese blend), and a few small dollops of sour cream into flour tortillas. Place in the baking dish. Pour some more sauce over top, sprinkle with more cheese and bake at 350 degrees until hot and bubbly.