Roasted New Mexican green chilies makes a great sauce for enchiladas or burritos.
Make Ahead Tip: Refrigerate for up to 3 days.
- 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 chilies, preferably fresh
- 2 cups reduced-sodium chicken broth
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until very soft, about 4 minutes. Sprinkle the flour over the mixture and cook, stirring, for 1 minute more. Add the chilies and broth; bring to a boil. Reduce heat to a low simmer and cook until thickened but still easily spoonable, 15-20 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
27 calories; 1g total fat; 0g total saturated fat; 0mg cholesterol; 143mg sodium; 4g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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