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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Needed some green chile sauce for enchiladas and couldn't find any in the store that would fit my dietary restrictions. I looked on here and the only ones I could find required the roasting of Anaheim chiles. Not something that I wanted to do on a weeknight. So.........this is what I came up with. Ingredients:
2 (7 ounce) cans green chilies (use the diced variety) |
2 tablespoons dried onion flakes |
2 garlic cloves, minced |
1 teaspoon cumin |
1 teaspoon ground coriander |
1/2 teaspoon salt |
1 3/4 cups fat free chicken broth |
2 teaspoons cornstarch |
2 tablespoons water |
Directions:
1. Combine chiles, minced onion, garlic, cumin, ground coriander, salt and chicken broth in a saucepan.
2. Bring to a boil and simmer for 15 minutes.
3. Combine cornstarch and water in a small bowl and stir into the sauce, cooking over medium heat until slightly thickened.
4. Place either half or all of the sauce (depending on how pureed you want it) into a blender.
5. Remove the center piece of the blender lid (to allow steam to escape).
6. Secure lid on the blender and place a paper towel over the center hole (to avoid splatters).
7. Blend until smooth.
8. Use as directed by your recipe.
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