CAMMY's StoryThis is the green chili sauce that you get when you come to visit New Mexico. In Restaurants, the wait staff will look at you and say, "Red or green" and this is a recipe for the green which is my personal favorite. This sauce is enough to make for a 9x13 pan of enchilada that is stacked casserole style. If you roll your enchiladas you will have excess.
The recipe calls for canned green chili, but if you are lucky enough to be able to find the frozen green chili, use the small 8 oz tub to make this recipe. This sauce can be frozen and used later and doubled easily.
I got this recipe from my Mother in Law who wrote the food column for New Mexico Magazine. She says if it is too hot, (spice wise) add a can of Cream of Chicken soup undiluted!!
4 - 4 oz can(s)
green chiles - you pick the heat
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1In large saucepan over medium high heat, melt butter, add flour and stir until mixture is smooth. Continue cooking and stirring until mixture turns a light golden color. This will take about five minutes. Continue to stir the entire time as you DO NOT WANT THIS TO BURN.
2Add your canned green chilis. It will bubble and spit, but stir in quickly.
3Add chicken broth and cumin. Stir until all is smooth.
4Bring to a boil and let sauce thicken which takes about 10 minutes. Stir a few times during the process to keep it from sticking.
5Sauce is then ready to use with enchiladas or other New Mexico style food.