2 4oz. cans diced green chiles
2 Tbsp cooking oil
2 Tbsp all-purpose flour
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1 cup water
1/2 tsp salt
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.
Serving: 0.25cup | Calories: 67.35kcal | Carbohydrates: 5.47g | Protein: 0.4g | Fat: 4.78g | Sodium: 404.52mg | Fiber: 1.67g

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