New Mexico Green Chile Sauce Recipe
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This creamy traditional New Mexico green chile sauce is perfect for serving with Mexican favorites like enchiladas and burritos, but it is also delicious on grilled chicken, steak and more!
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • 1½ cups chicken stock
  • 1½ cups milk, at room temperature
  • 1 cup chopped, roasted New Mexico green chile*
  • 1 teaspoon salt, or to taste
  • ½ teaspoon dried oregano
  1. To begin, place the butter in a medium saucepan and heat over medium-high heat until melted. Add the flour to the butter, and whisk well to combine. Cook the mixture, whisking constantly, until the flour and butter are completely incorporated and the mixture darkens slightly to a honey color. Add the garlic, and whisk until the garlic is fragrant, about 1 minute more. Gradually add in the chicken stock, whisking constantly as the stock is poured to prevent lumps from forming. Add in the milk, whisking well to combine.
  2. Add the green chiles to the sauce along with the salt and oregano. Bring the mixture to just boiling before reducing heat to medium-low for a steady simmer. Simmer for about 20 minutes or so, or until reduced and creamy.
Refrigerated in an air-tight container, prepared sauce can be stored for 4-5 days. To reheat, place in a saucepan over medium heat, adding enough chicken stock to the desired consistency.
Recipe by Positively Splendid {Crafts, Sewing, Recipes and Home Decor} at