Creamy Green Chillie Sauce

1. Roast & peel green chiles if fresh. (If using frozen or pre-roasted, skip that step.)

2. Cook the chicken:

• Dice 2 breats of boneless chicken breast or thighs into bite-size chunks.
• Season with salt, pepper, and a pinch of cumin (optional, for a little depth).
• In a large skillet, heat 1 Tbsp butter or oil over medium-high.
• Sear the chicken until golden and cooked through (about 6–8 minutes total).
• Remove from pan and set aside — keep those flavorful bits (fond) in the pan.

3. Make the sauce base:

• In the same pan, melt another 2 Tbsp butter (or add oil if needed).
• Sauté onion and garlic until soft and fragrant, scraping up those chicken bits for extra flavor.

4. Stir in flour, cook 1–2 minutes to form a roux (this thickens the sauce).

5. Gradually whisk in chicken stock, then whisk in milk or cream.

6. Add the chopped green chiles, oregano, salt, and stir well. Bring to a simmer and let it bubble gently for 15–20 minutes until thick, creamy, and smelling amazing.

7. Add the cooked chicken back in. Let it simmer in the sauce for another 5 minutes so it soaks up that green chile flavor.

8. Taste test:

• Adjust salt and spice.
• Too thick? Add a splash of milk or stock.
• Too thin? Simmer a few minutes longer.

Notes / Tweaks

• Extra creamy: Swap milk for heavy cream or add ¼ cup sour cream right before serving.
• More heat: Use hotter chiles or keep a few seeds, or add jalapeño powder for flavor and heat
• Batch-friendly: Make a double batch, freeze half — perfect for quick spaghetti nights.
• For veggies (like squash): Roast the squash, then drizzle this sauce (with chicken) over top and bake a few minutes to meld everything together.
• Keep chicken separate and use as pizza base sauce!