Green Enchilada Sauce
Serves 2
15 mins prep
15 mins total
A delicious enchilada sauce combing warm flavors, bold seasoning and a kick of heat.
Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
Add the finely chopped onion and jalapeño into the skillet and cook until they have softened and become very fragrant (about 10 minutes)
Transfer the cooked onions and jalapeño into the jar of a blender
Add the 4 cloves of garlic, 8 ounces of green chillies and 2 teaspoons of cumin, 1 teaspoon on onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the jar with the onions and jalapeño
Pulse until combined
Drizzle in 1/4 cup of chicken stock and pulse to incorporate. If the sauce is too thick, add the remaining 1/4 cup of chicken stock
Transfer the green enchilada sauce into an airtight container and refrigerate
