Green Chili Enchilada Sauce

By tpriddy_1

This sauce is great over any Mexican food, Enchiladas, Burritos, Rellenos, and even Eggs and Tamales.

Ingredients

• Enchilada Sauce:
• 3 Tbsp oil
• 1/2 cup Finley chopped onion
• 4 tsp minced garlic
• 3 Tbsp flour
• 2 7 oz cans chopped green chilies
• 3/4 tsp ground cumin
• 2 cups chicken broth
• 1 can mild rotel tomatoes and green chilies
• 2 tsp sugar

Preparation

Step 1

Heat the oil in a saucepan.
Add the onion and garlic and cook until the are soft about 3 minutes.
Add the flour, and stir to evenly coat the onion. Stir in the chilies and cumin and then whisk in the broth.
Stir in the rotel tomatoes. Bring to a simmer and cook, stirring frequently, for 30 minutes to thicken the sauce
Remove from heat and season to taste. This makes about 4 cups sauce.
At this point the sauce can be frozen, or kept in the refrigerator for 2 days.