Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos.

Cheryl & Bill Jamison




Ingredient Checklist


Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle flour over the mixture and cook, stirring, for 1 minute more. Add chiles and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15 to 20 minutes.



Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition Facts

27 calories; protein 1.3g 3% DV; carbohydrates 4.1g 1% DV; exchange other carbs 0.5; dietary fiber 0.6g 2% DV; sugars 1.8g; fat 0.9g 1% DV; saturated fat 0.1g; cholesterolmg; vitamin a iu 295IU 6% DV; vitamin c 61.7mg 103% DV; folate 10.8mcg 3% DV; calcium 7.8mg 1% DV; iron 0.4mg 2% DV; magnesium 7.9mg 3% DV; potassium 136.3mg 4% DV; sodium 143.1mg 6% DV; thiaminmg 3% DV.