Green Chile Sauce
From EatingWell: September/October 2010
Roasted New Mexican green chiles makes a great sauce for enchiladas or burritos.
- 2 teaspoons canola oil
- 3/4 cup minced onion
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 2 cups chopped roasted mild-to-medium New Mexican green chiles, preferably fresh
- 2 cups reduced-sodium chicken broth
- 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.
Tips & Notes
- Make Ahead Tip: Refrigerate for up to 3 days.
Per 1/2-cup serving: 27 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 143 mg sodium; 136 mg potassium.
Carbohydrate Servings: 0
Exchanges: free food
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- Ease of Preparation
- Total Time
- 30 minutes or less
- 8 or more
- Cinco de Mayo
- September/October 2010