Ingredients

The following ingredients have 4 Servings
  • 2 4oz. cans diced green chiles ($1.58)
  • 2 Tbsp cooking oil ($0.08)
  • 2 Tbsp all-purpose flour ($0.02)
  • 1 tsp ground cumin ($0.10)
  • 1/2 tsp garlic powder ($0.05)
  • 1/4 tsp onion powder ($0.02)
  • 1 cup water ($0.00)
  • 1/2 tsp salt ($0.02)

Instruction

  • Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.
  • Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.
  • Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.
  • Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.
  • Use the green chile enchilada sauce immediately, or refrigerate up to four days.