Green chili Enchilada Sauce

JoAnne Graham Recipe

By JoAnne Graham JoAnneG

35 Min

This recipe was given to me by a friend long time ago. I make this often, when I'm asked to make enchiladas. This can be for any type of enchiladas. Easy and taste much better than any canned green chili you buy in the store.

pinch tips: How to Cream Butter & Sugar


2 can(s)
4 oz. chopped green chili
2 Tbsp
2 Tbsp
beef bouillon, cubes
4 qt
1/2 tsp
salt and pepper
1 tsp
oregano, dried

Directions Step-By-Step

Place 4 cups water into 4 quart sauce pan, add beef bouillon cubes. Bring to a boil.
In small sauce pan add margerine, melt and then add flour and mix to a rouge. Whisk into water mixture. Add green chili, stirr well. Add seasonings.
Sir well over medium heat until sauce thickens.
Special Note: Do not use real butter, as it will give the sauce a completely different taste, that you are not going to want.
This is great on any type of green chili sauced recipes. I use if mainly on enchiladas.

About this Recipe

Course/Dish: Other Sauces, Chili
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtags: #green, #sauce

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Renae Ethridge RenaeE
Nov 16, 2011
Thanks so much, I love that sauce.
JoAnne Graham JoAnneG
Nov 16, 2011
Thanks Renae, hope it works out for you.
Terri Gibson 1heart4Jesus
Jul 2, 2012
I like the idea of this sauce because it has ingredients I have in my pantry. However, it seemed a little thin to me once I made it, so I doubled the roux and added a 3rd can of chilies. Next time I make it (and I will make it again!) I will leave out the salt as there was enough salt in the bullion or I may just make it with low sodium beef stock. All in all, it's a good sauce and worked well in the Shrimp Enchiladas Verde I made for dinner. Thanks!
Terri Gibson 1heart4Jesus
Jul 2, 2012
I tried this recipe and say it's Family Tested & Approved!
JoAnne Graham JoAnneG
Jul 3, 2012
Thanks for your comments on the green chili sauce. Yes, everytime I make this for any of my family or guest, they give comments on how they like it. So thanks for your comments.
Yes, I probably should have mentioned for those who need low salt, to use low sodium stock.
Feb 16, 2014 - Bobby Webb shared this recipe with discussion group: "EVERYTHING MEXICAN" (PLEASE, Mexican foods and drinks ONLY)
Bobby Webb Bobdoescooking
Feb 16, 2014
Hi JoAnne, I have shared several of your recipes with my discussion group. I would like to invite you to my group. Just click hope to see you there. Bobby
William Hartwell goodfood9
Feb 17, 2014
Just the recipe & comments I've been looking for! I live down here in Puerto Rico and there isn't much selection or variety when it comes to Mexican cuisine. It's quirkly, canned enchilada sauce doesn't exist here for some reason. BTW we got quite nippy last night with a low of 71!
JoAnne Graham JoAnneG
Feb 17, 2014
William, there are a lot of us that would love having a low temp of 71. I'm ready for summer. Can you find canned green chili there in Puerto Rico?