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| This sauce is great for making chicken or spinach enchiladas, and for chicken or pork burritos. |
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| 2 cloves |
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Garlic, chopped fine |
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| 4 Tbs |
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Vegetable oil |
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| ½ tsp |
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Cumin |
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| ½ tsp |
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Ground oregano |
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| 5 Tbs |
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Flour |
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| 4 cups |
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Chicken broth |
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| ¾ - 1 cup |
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Chopped green chile (preferably fresh roasted and peeled) |
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| 1 |
Saute garlic, oil, cumin and oregano on low heat for about 5 minutes. |
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Stir in flour and cook for about 5 minutes, stirring regularly. |
| 3 |
Add broth and stir until boiling. |
| 4 |
Add chiles and simmer on low heat for 20 minutes. If too spicy, skim oils from top. |
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| Cooking Tips |
| Add 1/2 cup sour cream for a richer, creamy sauce. |
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| Recipe Source |
Author: Rich Clark |
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