2 tb Oil
1/2    White onion -- chopped
2 tb Flour
2 c  Green chiles -- roast, peel,
Chop
1/4 c  Garlic puree -- *
2 c  Chicken stock
3/4 ts Salt -- or to taste

* Garlic Puree – peel 8 whole heads of garlic by smashing the cloves with
the side of a wide knife; the peel will slip off easily then. Put the
peeled garlic in a blender with about 2 cups of water, and puree. Drain, if
necessary, and store in a tightly closed glass jar in the refrigerator.

In a medium skillet, saute onion in oil until translucent. Add the flour
and mix well. Stir in the chiles, garlic puree, stock and salt and simmer
20 minutes. Puree in blender. Use immediately as a warm sauce for
enchiladas. Or refrigerate or freeze.

Yield: 1 quart

El Charro Cafe Favorite Recipes