2 Tbl oil
1/2 onion, chopped
1 lrg garlic clove, chopped
3 Tbl flour
1/4 tsp cumin
1/4 tsp black pepper
1 1/2 c. chicken broth (I use the concentrated veg. broth. Thanks again Heather!)
1 c. anaheim or poblano chilies, roasted & peeled OR 1c. canned chopped green chilies (I usually use the canned)
1/4 tsp oregano
1/2 tsp salt (I just use more veg broth, to taste, to add a little more flavor along with the salt - this stuff has been the best substitute for boullion (holy MSG!)
2 tsp chopped jalapenos (optional)
Heat oil in saucepan over medium heat. Add the onion and garlic, cover and cook for about 5 minutes to soften the onions, but not browning them. Stir in the flour and cook for 2 minutes while stirring (it will clump up with the onions, but it's okay). Gradually pour in broth, whisking constantly to prevent lumps. Add all the remaining ingredients and bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. It should be thick enough to coat a spoon - if it's too thick, add a little water. You can store this in the fridge for a week or so. It congeals when cold, but will return to liquid when reheated.
*If you prefer a less chunky sauce, then blend it in a blender until smooth.
A really good recipe to use this in is these honey lime chicken enchiladas. I highly recommend giving them a try if you haven't done so already. My sister in law brought these to us after I had the baby, and they are now one of our favorites. They are also really good with shredded pork.