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New Mexico Hatch Green Chile Sauce

Our New Mexico Hatch Green Chile Sauce can be used in so many ways! To smother burritos, make huevos rancheros, with pasta, add potatoes and make a soup or stew….the list goes on.


BE CREATIVE! One of the best things about New Mexico Green Chile is that it goes with everything!


Ingredients:

  • 3 cups of Hatch Green Chile-chopped and sautéed (I like my chopped in the food processor very finely)

  • 1 cup of flour for a thickener

  • 12 cups of water

  • 4 T of chicken bouillon(You can substitute chicken broth for the water and bouillon)

  • 2 T of garlic powder(or to taste)

  • 1/4 t of cumin

  • 2 pounds of Browned ground beef or cooked chopped chicken(optional)

  • 2 pounds of grated Longhorn Colby Cheese

  • Corn Tortillas

  • Chopped onion(optional)

  • Fried Egg for a topping

  • ½ pound of American cheese to put in sauce(optional)I like white American in my sauce.


Instructions:

Mix Hot water and flour on high heat until it comes to a simmer. Stir often so it doesn’t stick.


Once the mixture begins to thicken add green chile, chicken bouillon, garlic and cumin and bring to a boil. Once at a full boil lower heat to a simmer. Simmer for about 30 minutes, stirring frequently, so that the flavors can blend. You may need to add a little water if sauce is getting to thick or some more flour to thicken sauce if it is too thin. Desired thickness is a matter of preference.


Once my sauce is finished I like to add a little American cheese to give the sauce a slightly creamy taste. Do a taste test and see if sauce needs anymore garlic or salt.


To serve; quickly fry corn tortillas on both sides to soften them. Layer corn tortilla, meat (if desired), grated Colby cheese, chopped onions(if desired). Repeat this 2 or 3 times, depending on your appetite. My family likes to add a fried egg to the top of their enchilada.


**Another option for this is to make Hatch Green Chile Casserole. This is great for parties. Layer tortillas, meat, cheese, onions and sauce(repeat) in a 9X13 pan to make a casserole. Bake at 350 for 30-45 minutes. Let set about 15 minutes before serving to let the cheese set.

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