Wicked Noodle, Thank you! This turned out wonderfully even with vegan alternatives (and a few of my own additions, of course)! Check out their other recipe ideas for Hatch green chiles! Totally worth it!
1 hearty cup (or 4 whole, stemmed) Hatch green chiles (roasted, if you have them or the time!)
1 jalapeÃ±o, chopped
1 3/4 cups vegetable base
2 tablespoons extra-virgin olive oil
3 tablespoons flour
5 garlic cloves, minced
1 onion, chopped
1 tablespoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne (not a big fan of spice the way I am? Omit this. It will still taste wonderful!)
Kosher salt and pepper to taste (start 1 pinch at a time until you reach your preference! I used 3)
Heat skillet over medium heat. Add oil, onions and garlic. Saute until soft and translucent, about 5 minutes. Add cumin and cayenne; saute for another minute or so. Does it smell fabulous? Good.
- Now, carefully sprinkle flour over onion mixture while stirring, careful not to burn. Slowly stir in vegetable broth until no flour clumps remain. (Iâ€™m never any good at this, but maybe you are. Good luck!) Cook, stirring occasionally, until mixture is hot and thickened, about 5 more minutes.
- Add chiles, oregano, sauce from skillet and jalapeÃ±o to the food processor or blender. Process on high until smooth.
- Season well with salt and pepper.
- Smother everything. Not just enchiladas. Get creative!
Additional Cooking Instructions