Green Chile Enchilada Sauce

• 2 tablespoons oil
• 1/2 cup finely chopped onion
• 1-2 garlic cloves, finely minced
• 3 tablespoons flour
• 1/4 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 1/2 c. chicken or vegetable broth
• 1/2 c. green chile, diced
• 1/2 teaspoon salt
• 
  
• In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cook until it starts to look see through. Stir in the flour and cook for 2-3 minutes, stirring constantly.  Add the broth and stir to make a smooth sauce.  Add all the remaining ingredients and bring to a boil.  Add additional salt to taste, if needed. The sauce can be processed in a blender if you prefer a smoother consistency. It will keep well in the fridge for a week. Otherwise, it can be frozen - probably up to a month or two if well sealed.  You can use it for stacks, or add shredded chicken and corn tortillas and placed in a casserole dish, topped with shredded cheese and baked at 350 for about 35-50 minutes.  The cheese should bubble up.

This sauce is also delicious over burritos or in the crock pot over a roast or chicken.