white onion, chopped
anaheim chilies, roasted, peeled, seeded and chopped
( about 8)
garlic cloves, minced
salt, to taste
- In a medium skillet, heat oil and sauté 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.