Green Chili & Tomatillo Enchilada Sauce
1 Tbsp. Olive Oil
1/2 C. Red Onion, Finely Chopped
2 Garlic Cloves, Minced
2 Tbsp. Flour
1 Tsp. Ground Cumin
Salt and Pepper to Taste
1 C. Chicken Stock
2 Tbsp. Jalapenos, Chopped
1 C. Green Chilies
1/2 C. Tomatillos, Chopped
1/4 Tsp. Dried Oregano
In a medium sauce pan, heat olive oil to medium-high and saute the red onion and garlic until tender, about 4-5 minutes. Add flour, cumin, salt and pepper and cook over medium heat, stirring for about two minutes. Add stock and let simmer until thick, about 7 minutes. Stir in the remaining ingredients. If using immediately, pour over rolled corn tortillas filled with shredded chicken and bake at 400 degrees for 15 minutes, or refrigerate until needed.
1/2 C. Red Onion, Finely Chopped
2 Garlic Cloves, Minced
2 Tbsp. Flour
1 Tsp. Ground Cumin
Salt and Pepper to Taste
1 C. Chicken Stock
2 Tbsp. Jalapenos, Chopped
1 C. Green Chilies
1/2 C. Tomatillos, Chopped
1/4 Tsp. Dried Oregano
In a medium sauce pan, heat olive oil to medium-high and saute the red onion and garlic until tender, about 4-5 minutes. Add flour, cumin, salt and pepper and cook over medium heat, stirring for about two minutes. Add stock and let simmer until thick, about 7 minutes. Stir in the remaining ingredients. If using immediately, pour over rolled corn tortillas filled with shredded chicken and bake at 400 degrees for 15 minutes, or refrigerate until needed.
