Recipe: Green Enchilada Sauce for Rosemary

Green Enchilada Sauce

2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons flour
2 cups anaheim chilies, roasted, peeled, seeded and chopped (about 4)
3-4 cloves garlic, minced
2 cups chicken stock
3/4 teaspoon salt, to taste

In a medium skillet, heat oil and saut onion. Add the flour and mix well. Stir in chiles, garlic, stock, and salt and simmer for 20 minutes. Puree in a blender. Use immediately over enchiladas, or refrigerate, or freeze for later use.