green chili enchilada sauce, millie's

Name: Green Chili Enchilada Sauce, Millie's
Prep time: 3 h
Cook time: 2 h
Yield: 7
Cuisine: Mexican
Ingredients: 50 - green chiles, roasted,peeled and cleaned**; 12 - 15 large tomatillos, fresh; 8 cup(s) chicken stock or broth; 2 large onions,chunked; 2 - jumbo jalapenos ,cut into 2-3 pieces (or 3-4 regular); 4 - serrano chiles, cut in 3 pieces * optional; 1/2 teaspoon(s) cayenne pepper,ground * optional; 1 teaspoon(s) dried cilantro; 2 tablespoon(s) ground cumin; 1 teaspoon(s) salt; 4 clove(s) garlic, minced; 1/2 teaspoon(s) oregano, dried ( i was out of mexican oregano so i used italian)

(3 RATINGS)

220 Pinches 7 Photos

Millie Johnson

Valley Head, AL

Updated on Sep 29, 2012

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 !

Rate

prep time 3 Hr

cook time 2 Hr

method Stove Top

yield 7 - 8 pints

Ingredients

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

How To Make green chili enchilada sauce, millie's

Step 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)

Step 2

Peel the paper like husk from the tomatillo then wash them. Cut in half.
Step 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.
Step 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.
Step 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.
Step 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***
Step 7

*********** NOTE ********** You can use water instead of chicken broth and reduce canning time to 30 minutes.
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