Kitchen notes · a little help before you start
Easy Green Chile Enchilada Sauce
Easy Green Chile Enchilada Sauce brings together green chiles and cumin. There is a blending step in this method. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dips & sauces
- Cuisine
- Mexican
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dietary characteristics
- Vegetarian
A few quick notes
1. Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
2. Keep the toasting step in view
Treat the toasting as its own small job. Have the next part ready and use the color or texture check in the method before moving on.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Green chiles
Look at how this ingredient comes into the method: Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth.
Cumin
Look at how this ingredient comes into the method: Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Easy Green Chile Enchilada Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Use the green chile enchilada sauce immediately, or refrigerate up to four days. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the whisking step ready
Set out the ingredients for the whisking step together. Follow that part of the preparation before moving to the next cooking or mixing stage.
A few questions you might have
What should I get ready before starting?
Set out the blender and pot. Read the first preparation step before you get going: Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth.
Which little step is worth remembering?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
What check should I look for as it cooks?
Keep this part of the method in view: Stir and cook over medium heat until it begins to simmer and bubble up.
Is there another preparation step to plan for?
Set out the ingredients for the whisking step together. Follow that part of the preparation before moving to the next cooking or mixing stage.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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