Green Chile Chicken Enchiladas

Step 4: Peel chilies & blend sauce

  • Enchilada verde sauce

    • chicken broth
      , or water
      ~250 gor as needed
    • onions
      1/4
    • cooking oil
      a drizzle
    • cumin seeds
      a spoonful
    • cilantro
      a handful
    • vinegar
      a splash
    • salt
      to taste

    • softened peppers

Once the peppers are and softened, remove the outer skin, membrane and seeds of the peppers. Roughly dice the cooked peppers, and optionally reserve a few for garnish.

Add the roasted peppers and all remaining sauce ingredients to a blender or food processor. Blend until smooth.

  • Taste it and adjust with salt and a splash of vinegar for brightness.
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