This zesty green chili enchilada sauce is perfect for adding a burst of flavor to your favorite Mexican dishes. It's easy to make and can be customized to your taste.
Heat a skillet over medium heat and sauté the chopped onion until translucent.
Ensure the onion is finely chopped for even cooking and better blending.
Add the cornstarch to the skillet and stir until it forms a paste with the onion.
Stir continuously to prevent the cornstarch from clumping.
Mix in the roasted chilies, garlic, and vegetable stock, and bring to a simmer.
Roasting the chilies beforehand enhances their flavor and adds a smoky touch.
Add the salt, cumin, and cilantro, and let the mixture simmer for another 5 minutes.
Taste the sauce and adjust the seasoning as needed.
Transfer the mixture to a blender and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Use the sauce immediately or store it for later use.
Let the sauce cool before storing it in the refrigerator or freezer.
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