Poblano Enchilada Sauce

Great sauce for enchiladas or any topping!

  1. In a small saucepan, heat 1 tablespoon of oil over medium heat. Sauté onion and garlic until golden, about 5 minutes.
  2. Blend the chiles in the blender. Set aside.
  3. In a medium saucepan, heat the other tablespoon of oil on low medium heat. Stir in the flour and cook for 2-3 minutes, stirring so it doesn’t burn and turns gold. Gradually add water or broth, whisking constantly to smooth out any lumps.
  4. Add the blended chiles to the saucepan and add the cooked onion and garlic. Add cumin, black pepper, oregano and salt. Bring to a boil.
  5. Reduce heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be like gravy. Season with more salt if needed.
  6. Note: Keep refrigerated. Freeze in a non-glass container for up to 2 months. To make it gluten-free, use cornstarch instead of flour to thicken salsa.
intermediate Level | 40 minutes Total time | 120 Calories


  • 2 T olive oil, divided
  • 1 c finely chopped onion
  • garlic cloves, finely minced
  • 2 c roasted, peeled poblano chiles, seeds removed (about 4 large peppers)
  • 3 T flour
  • c water or low-sodium chicken or vegetable broth
  • t cumin
  • t black pepper
  • t dried oregano
  • t salt

Nutrition Information:

Total fat: 7 g; Saturated fat: 1 g; Trans fat: 0 g; Cholesterol: 0 mg; Sodium: 300 mg; Carbohydrates: 13 g; Fiber: 2 g; Sugars: 4 g; Protein: 2 g; Vitamin D: 0 mg; Calcium: 33 mg; Iron: 1 mg; Potassium: 67 mg

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