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A rich and creamy sauce with the smoky, mild heat of roasted green chiles. Perfect for smothering enchiladas, burritos, or grilled chicken for an authentic Southwestern flavor.
For 4 servings
Sauté Aromatics and Create Roux
Build and Season the Sauce Base
Simmer and Finish with Cream
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A rich and creamy sauce with the smoky, mild heat of roasted green chiles. Perfect for smothering enchiladas, burritos, or grilled chicken for an authentic Southwestern flavor.
This southwest recipe takes 25 minutes to prepare and yields 4 servings. At 200.36 calories per serving with 2.41g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Substitute the butter with a plant-based butter and replace the heavy cream with full-fat coconut milk or a homemade cashew cream for a dairy-free version.
After removing the sauce from the heat, stir in 1/2 cup of shredded Monterey Jack, Pepper Jack, or sharp cheddar cheese until melted and smooth.
For a spicier sauce, sauté one finely minced jalapeño or serrano pepper along with the onion in the first step.
Stir in 2-3 tablespoons of freshly chopped cilantro at the very end, after removing the sauce from the heat, for a fresh, herbaceous flavor.
Green chiles contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Green chiles are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
One serving (approximately 1/2 cup) of this Green Chile Cream Sauce contains an estimated 200-220 calories, primarily from the butter and heavy cream.
This sauce is a rich and indulgent condiment. While green chiles offer vitamins, the sauce is high in saturated fat and calories due to the butter and heavy cream. It's best enjoyed in moderation as part of a balanced meal.
For the most authentic Southwestern flavor, canned fire-roasted Hatch green chiles are highly recommended. However, any canned diced green chiles will work well. You can also roast your own Anaheim or Poblano peppers.
Lumps usually form if the broth is added too quickly to the roux. To fix it, you can either whisk vigorously for a minute or two, or for a guaranteed smooth result, use an immersion blender or carefully transfer the sauce to a regular blender and blend until smooth.
Yes, this sauce is perfect for making ahead. Let it cool completely, then store it in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop over low heat, adding a splash of broth if it's too thick.