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!


3 Minutes

  • 1 hearty cup (or 4 whole, stemmed) Hatch green chiles (roasted, if you have them or the time!)

  • 1 jalapeño, 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)


12 Minutes

  1. 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.

  2. Now, carefully sprinkle flour over onion mixture while stirring, careful not to burn. Slowly stir in vegetable broth until no flour clumps remain. (I’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.
  3. Add chiles, oregano, sauce from skillet and jalapeño to the food processor or blender. Process on high until smooth.
  4. Season well with salt and pepper.
  5. Smother everything. Not just enchiladas. Get creative!

Additional Cooking Instructions


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