Fresh, delicious, and lightly creamy Green Chile Sauce. This is the sauce to add to all of your favorite Mexican dishes.
This homemade green chile sauce and I are old friends. It’s a sauce I’ve been making for years and one I never get tired of. It’s made with two kinds of peppers, isn’t too spicy, and is the best sauce to elevate so many dishes. You’ll skip the jarred stuff once you give it a try – I can promise you that.
Sometimes all a dish needs is an amazing sauce to take it to a whole new level. Today that sauce is my most favorite green chile sauce. I’ve been making it for what seems like forever and I never get tired of it.
It’s actually a copycat of one of my favorite sauces from Hacienda Colorado, a local restaurant chain here in Colorado. When I first made zucchini enchiladas I knew that the sauce would be a great pairing and so I came up with the copycat recipe then.
Recently I found out the restaurant is no longer making it due to a menu change so I thought I would do a post just with the sauce. It’s not just for enchiladas, after all – you can use it for tacos, as a dip, or even spoon it over your eggs for breakfast. It’s so versatile.
It’s also perfection. Creamy with a kick, the combination of peppers is what really makes this dish shine.
What peppers are best for Green Chile Sauce?
For this recipe, I like to use three different kinds of peppers: Anaheim chile peppers, poblano peppers, and jalapenos.
Poblano peppers are great because they are flavorful but not spicy. Anaheims are just a smidge spicier than poblanos but barely. Together they give the sauce warmth but not spiciness.
The spice is brought by the jalapeno but it’s optional. If you don’t like a lot of heat you can omit them. I do that sometimes and it’s still great.
- Olive oil
- Diced Anaheim peppers
- Diced poblano peppers
- Diced jalapeno pepper
- Finely chopped white onion
- Minced garlic
- salt and pepper
- Chicken stock
- Half and half
- Chopped cilantro
Heat the olive oil in a large pan over high heat. Add the peppers, garlic, onion, salt, and pepper. Saute them until they are softened and lightly charred.
Add the flour and stir to coat the vegetables. Cook for another two minutes so the raw flour taste cooks off.
Whisk in the chicken stock and simmer the mixture until it thickens. Stir in the half-and half and simmer for another two to three minutes.
Pour the mixture into a blender or food processor and puree until you have a smooth sauce. Add cilantro and a teaspoon of salt and puree again for a few seconds.
You can serve it right away or let it cool and store it in a container in the refrigerator.
To reheat it, just pour it into a pan and warm it up on the stove.
Different Ways to Use It
Use it in place of red salsa for all your favorite tacos, enchiladas, or even as a topping for sandwiches and burgers.
It doesn’t have to be! If you want to make a mild green chile sauce just omit the jalapenos.
It will keep well in an airtight container for up to four days in the refrigerator.
I haven’t tried freezing it. If you do try it, be sure to let the sauce cool completely and then keep it in a freezer-safe container.
You can leave it out or use the same amount of fresh parsley.
I just love the combination of the fresh peppers in this creamy sauce. It’s seriously the best green chile sauce! You need to give it a try and you’ll see – you’ll find all kinds of ways to use it. Enjoy! XOXO San
More Delicious Sauce Recipes
Don’t forget to pin this to your favorite Pinterest board to save for later!
Green Chile Sauce
- 4 tablespoons olive oil
- 3 Anaheim peppers finely diced, seeds removed
- 1 large poblano peppers finely diced, seeds removed
- 1 jalapeno pepper optional for heat, diced, seeds removed
- 1/2 cup white onion finely chopped
- 5 garlic cloves minced or grated
- salt and pepper to taste
- 2 tablespoons flour
- 1 cup chicken stock
- 2 cup half and half
- 1/2 cup cilantro chopped
- 1 teaspoon salt
- Heat the olive oil in a large saute pan over high heat.
- Saute peppers, garlic, and onion. Season with a dash of salt and pepper. Cook until charred and tender.
- Whisk in flour and cook for about 2 minutes.
- Stir in chicken stock and simmer until it thickens. Add half-and half and simmer for another 2-3 minutes.
- Pour into a blender or food processor and puree. Add cilantro and a teaspoon of salt and puree again for a few seconds.
- This can be stored in a jar in the fridge and reheated in a skillet or pot when ready to serve. Serve hot with your favorite dish or pour over enchiladas before baking. Enjoy!