Green Chile Cream Sauce
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
3 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Create Roux
- b.Place a medium saucepan over medium heat and melt the butter.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Stir in the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
- e.Sprinkle the all-purpose flour over the onions and garlic. Whisk constantly for 1-2 minutes to form a paste (roux) and cook out the raw flour taste. The roux should be a light, golden blonde color.
- 2
Step 2
- a.Build and Season the Sauce Base
- b.Gradually pour in the vegetable broth, about a quarter cup at a time, while whisking continuously. This slow addition is key to preventing lumps and creating a smooth sauce.
- c.Once all the broth is incorporated, stir in the diced green chiles, ground cumin, Mexican oregano, salt, and black pepper.
- d.Bring the mixture to a gentle simmer.
- 3
Step 3
- a.Simmer and Finish with Cream
- b.Allow the sauce to simmer for 5-7 minutes, stirring occasionally. It will thicken to a gravy-like consistency.
- c.Reduce the heat to the lowest setting. Slowly pour in the heavy cream, stirring until it's fully combined.
- d.Gently heat the sauce for 1-2 more minutes to warm through. It is crucial not to let the sauce boil after adding the cream, as it can cause it to curdle.
- e.Remove the saucepan from the heat. Stir in the optional lime juice for a touch of brightness. Taste and adjust salt and pepper if needed before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra smooth, restaurant-quality texture, use an immersion blender to puree the sauce before adding the heavy cream.
- 2Using fire-roasted Hatch green chiles will provide the most authentic and deeply smoky flavor.
- 3Do not let the sauce boil after adding the heavy cream, as high heat can cause the cream to separate or curdle.
- 4The sauce will continue to thicken as it cools. If it becomes too thick upon reheating, thin it with a splash of broth or milk.
- 5Store any leftover sauce in an airtight container in the refrigerator for up to 5 days. It reheats well on the stovetop over low heat.
Adapt it for your goals.
Make it Vegan
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.
Add a Cheesy TwistAdd a Cheesy Twist
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.
Increase the HeatIncrease the Heat
For a spicier sauce, sauté one finely minced jalapeño or serrano pepper along with the onion in the first step.
Add CilantroAdd Cilantro
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.
Why this is on our healthy list.
Source of Capsaicin
Green chiles contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to boost metabolism.
Rich in Vitamin C
Green chiles are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Frequently asked questions
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.