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 😉). 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!!
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
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
Remove them from the broiler and place them in a seal-able plastic back or Tupperware container with a tight lid (this will help steam the chilies and make them easy to peel) for about 15 minutes.
Next step is to peel off their skins (it's easy), cut them open and remove seeds and dice the flesh; you should get about one cup of diced chilies (set aside).
In a frying pan, heat the olive oil and saute the onions until they are mellow, then add the crushed garlic and saute for about another minute.
In a frying pan, heat the olive oil and saute the onions until they are mellow, then add the crushed garlic and saute for about another minute.
Put the cooked onion + cooked garlic in a food processor along with 1 cup of cooked 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. It's ready to use!!
While this enchilada sauce can be used on beef enchiladas, it does even better with chicken. The enchilada's pictured here were made with spinach/green flour tortillas + cooked shredded chicken, Monterey Jack cheese and some green enchilada sauce. I rolled them up and put them in a baking dish, then topped them with more green enchilada sauce and more cheese, then baked them at 350 for about 30 minutes or until everything was hot and bubbly. Let them sit for about 10 minutes before you serve them. They were scrumptious!!!
While this enchilada sauce can be used on beef enchiladas, it does even better with chicken. The enchilada's pictured here were made with spinach/green flour tortillas + cooked shredded chicken, Monterey Jack cheese and some green enchilada sauce. I rolled them up and put them in a baking dish, then topped them with more green enchilada sauce and more cheese, then baked them at 350 for about 30 minutes or until everything was hot and bubbly. Let them sit for about 10 minutes before you serve them. They were scrumptious!!!ENJOY !!!
