RECIPES FOR GREEN CHILE SAUCE RECIPES

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

Steps:

• Preheat oven to 425 degrees. Spray a 9x13 inch baking dish with cooking spray; set aside.
• Mix the chicken together with 1 cup of the cheese.
• Distribute the chicken and cheese mixture evenly among the tortillas. Roll up and place seam side down in the prepared pan.
• In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute.
• Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly.
• Stir in the sour cream and diced green chiles. Season with salt and pepper, to taste.
• Pour the sauce in an even layer over the enchiladas. Sprinkle with remaining cheese.
• Bake for 20 to 25 minutes or until golden and bubbly.
• Sprinkle with cilantro just before serving.