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green chili enchilada sauce, millie's

(3 ratings)
BISCUITMAKR avatar
Recipe by
Millie Johnson
@BISCUITMAKR
Valley Head, AL

I just love green chile enchilada sauce , but sometimes it can be hard to find where I live. I created this recipe so that I could make my own and freeze it. This year I put in a garden and grew a lot of anahiem peppers and tomatillos, so I started canning my sauce. Sometimes I will make it mild and other times I add serrano peppers for some kickin' heat ! You will love this sauce ! I use it to make beef or chicken enchiladas, Mexican lasagna and anything else I can think of to use it in. It's soooo good !

►
(3 ratings)
yield 7 - 8 pints
prep time 3 Hr
cook time 2 Hr
method Stove Top

Ingredients For green chili enchilada sauce, millie's

  • 50
    green chiles, roasted,peeled and cleaned**
  • 12 - 15 lg
    tomatillos, fresh
  • 8 c
    chicken stock or broth
  • 2 lg
    onions,chunked
  • 2
    jumbo jalapenos ,cut into 2-3 pieces (or 3-4 regular)
  • 4
    serrano chiles, cut in 3 pieces * optional
  • 1/2 tsp
    cayenne pepper,ground * optional
  • 1 tsp
    dried cilantro
  • 2 Tbsp
    ground cumin
  • 1 tsp
    salt
  • 4 clove
    garlic, minced
  • 1/2 tsp
    oregano, dried ( i was out of mexican oregano so i used italian)

How To Make green chili enchilada sauce, millie's

  • 1
    First fire roast your chiles and peel and clean them (** https://www.justapinch.com/recipes/soup/chili/fire-roasted-chilis-peppers.html?p=64)
  • 2
    Peel the paper like husk from the tomatillo then wash them. Cut in half.
  • 3
    In large pot add halved tomatillos, chunked onion, oregano,chuncked jalapeno and serrano*peppers,minced garlic,ground cumin,salt,cayenne pepper,cilantro and 4 cups chicken stock. Bring to a boil then reduce heat to medium and cook 5 minutes. Remove from heat and set aside.
  • 4
    Place in 8 quart pot on stove (heat off). Using a food processor, puree green chiles, a little at a time using chicken stock to thin it with. You will have to do several small batches. Puree each batch at least 1 1/2 - 2 minutes. Dump into your pot on stove.
  • 5
    Now puree the tomatillos and onions and the juice. Using a strainer hooked over the pot of green chile mixture, strain tomatillo mixture. Use a rubber spatula to move it around. Tomatillos have a billion seeds ! This will take several batches also.
  • 6
    Add remaining chicken stock to pot. Turn heat on and bring to a boil, reduce heat and cook 30 minutes. You are now ready to can sauce or freeze in bags. I can mine in a pressure cooker , 15lbs. of pressure for 90 minutes . (pints) *** be sure to follow recommendations for your elevation***
  • 7
    *********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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