<<Disclaimer: Verify this information before applying it to your situation.>> 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.