El Charro Cafe Green Enchilada Sauce

Makes about 3 cups

2 tablespoons vegetable oil
1/2 white onion, chopped
2 tablespoons flour
2 cups roasted, peeled, seeded
and chopped Anaheim chiles
3 to 4 cloves garlic, minced
2 cups chicken stock
3/4 teaspoon salt/or to taste

In a medium skillet, heat oil and saut� onion. Add the flour and mix well. Stir in the chiles, garlic, stock, and salt and simmer 20 minutes.

Puree in a blender. Use immediately over enchiladas or refrigerate or freeze for later use.