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Enchilada Sauce

Makes about 3-1/2 cups.

  3 tbsp. vegetable oil
  1 medium-sized onion, chopped
  3 cloves garlic, minced
  2 tbsp. all-purpose flour
  1 (4-oz.) can mild green chiles, chopped
  1 (14-1/2-oz.) can diced tomatoes
  1 c. chicken broth
  1 tsp. chile powder, preferably ancho chile powder
  1 tsp. salt, or more to taste

In a heavy saucepan, warm the oil over medium heat. Add the onion and saute
until well-softened, about 5 minutes. Stir in the garlic and saute for an
additional minute. Add the flour and continue cooking for another 1 to 2
minutes. Mix in the chile and tomatoes. Pour in the broth and add the chile
powder and salt.

Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until
thickened, but still very pourable.