Thursday, September 3, 2009

GREEN ENCHILADA SAUCE

I have always cooked with canned Ortega mild fire-roasted chilies (if hubby doesn't know they are in a recipe, he magically does not get heartburn lol). However, I have put off the urge to cook with fresh Anaheim chilies because I think he would seriously panic if he saw them. Well, recently, the opportunity to cook with fresh Anaheim's presented itself (hubby wouldn't he home for dinner) so I went for it. They were delicious!!
 
 GREEN ENCHILADA SAUCE


 
3 fresh Anaheim chilies
1 to 2 cloves of garlic
1/2 cup of chopped onion
2 tablespoons olive oil
1 teaspoon cumin

1/8 teaspoon cayenne
1-2 teaspoons chili powder
1 teaspoon salt
2 cups chicken broth
2 tablespoons flour

Wash and dry the chilies and put them under the broiler for 5-10 minutes (my broiler took about 8 minutes) turning the chilies about once a minute. You want the skins of the chilies to blacken on at least 60% of their surface. Remove them from the broiler and place them in a Tupperware container with a tight lid (this will help steam the chilies) for about 15 minutes. Next step is to peel off their skins, cut open and remove seeds and dice flesh; you should have about one cup of diced chilies (set aside).

In a frying pan, heat the olive oil and saute the onions and garlic until they are tender and mellow, then put them in a food processor along with 1 cup of prepared chilies, and 1/2 cup of the chicken broth and 2 tablespoons of flour; process until smooth. Transfer to a sauce pan and add the chili powder, cumin, salt and the remaining 1&1/2 cups of chicken broth. Cook until thick and bubbling; lower heat and simmer slowly for about 20 minutes. Use immediately.

While this enchilada sauce can be used on beef enchiladas, it does better with chicken or seafood. The enchiladas pictured here were made with surimi (fake crab). I just chopped the surimi into smaller pieces, mixed it with Monterey Jack cheese and a little of the green enchilada sauce and rolled the filling in tortillas, poured the sauce over them and topped with more cheese. Bake for about 30 minutes or until everything is hot and bubbly. They were light and tasty.

NOTE: I only used 1 teaspoon of mild chili powder. If you like more kick, add more.

10 comments:

girlichef said...

This looks delicious, Coleen!!! I love enchiladas and yours sound so tasty. mmmmm....anaheim chiles are so good!

Debbie said...

This sounds like a great recipe. Looks delicious too!

Katy ~ said...

I don't think I've ever made enchiladas; these look so cheesy, tempting. I can just imagine the flavor with that wonderful sauce! YUMMMMMM

Ingrid said...

Oooo, that looks delicious!

Your Honey's too funny! I love how you "trick" him!
~ingrid

Monica H said...

Your husband cracks me up! ha ha ha!

These look so good. You're making me hungry Coleen!

Katherine Aucoin said...

This looks delicious and I love a verde sauce so much better than a red!

Barbara Bakes said...

I usually use canned chilies too. This does sound so much more tasty!

Carrie said...

My pepper bellied boys love enchiladas but I get so bored of the same old thing. I can't wait to try your green sauce!! It will spice up our boring old dinner (pun intended)
;-)

Lara said...

LOL! I have to keep certain ingredients secret from my family too. Somehow just knowing that it's there makes them turn up their noses.

On the other hand these enchiladas look completely delicious!

Gloria Chadwick said...

Great green chile sauce. I love the idea of enchiladas with crab... I bet they were delicious! :)