This is a very good sauce to put oven enchiladas, Chicken
Breast, or even on chips
1 tablespoon butter
2 tablespoons onion, chopped
2 tablespoons flour
1 ½ cups chicken broth
1 cup ( or more ) green chilies, chopped ( I prefer Hatch
but Anaheim’s
are ok )
1 large garlic clove, finely minced
Salt, to taste
¼ teaspoon ground cumin
In a 12” Dutch oven, melt butter with oven over 10 to 12
charcoals. Sauté the onions until soft. Stir in flour then the broth until
mixture is smooth. Add chilies, garlic, cumin and simmer for 10 to 15 minutes.
Add salt and simmer 5 minutes more.
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