Homemade Green Enchilada Sauce

Makes about 28 oz

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium saucepan, heat the oil over medium heat until hot. Add the onion and garlic and cover. Cook for 5-6 minutes, stirring once or twice to make sure the garlic and onions aren't sticking (adjust the heat if they are). Cook until the onions are soft but not browned.

Step 2

Stir in the flour and cook for 2-3 minutes, stirring constantly. It's okay if the flour clumps around the onions, just keep stirring to let the flour get golden and toasty.

Step 3

Gradually add the broth, whisking quickly and constantly to smooth out any lumps.

Step 4

Add all remaining ingredients and bring to a boil.

Step 5

Reduce the heat to low and simmer for 30 minutes, stirring occasionally. The sauce should be silky and thickened - able to coat at spoon but still drip off. Add more broth to thin out if needed. Add additional salt to taste, if needed.

Step 6

The sauce can be processed in a blender if you prefer a smoother texture. It will keep well in the fridge for up to 2 weeks. Otherwise, it can be frozen- probably for up to a month or two if well sealed.

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