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Ingredientes
- 3 Tbsp. vegetable oil
- 1 lrg onion, minced
- 3 clv garlic, chopped
- 2 tsp all-purpose flour
- 2 c. minced roasted mild green chile, preferably New Mexican or possibly Anaheim, fresh or possibly frzn
- 2 c. chicken stock
- 1 tsp salt
- 1 tsp grnd coriander
Direcciones
- Directions:In a heavy saucepan, hot the oil over medium heat. Add in the onion and saute/fry till well softened, about 5 min. Stir in the garlic and saute/fry for an additional minute, then add in the flour and continue cooking for another 1 or possibly 2 min. Fold in the chile. Pour in the stock and add in the seasonings. Bring the mix to a boil. Reduce the heat to a low simmer and cook for about 15 min, till thickened but still very pourable.
- Serve hot with enchiladas or possibly other dishes. The sauce keeps, refrigerated, for about 5 days and freezes well.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 947g | |
| Calories 542 | |
| Calories from Fat 376 | 69% |
| Total Fat 42.57g | 53% |
| Saturated Fat 3.34g | 13% |
| Trans Fat 1.05g | |
| Cholesterol 0mg | 0% |
| Sodium 4184mg | 174% |
| Potassium 950mg | 27% |
| Total Carbs 34.84g | 9% |
| Dietary Fiber 10.0g | 33% |
| Sugars 5.82g | 4% |
| Protein 9.48g | 15% |
