Homemade Green Enchilada Sauce

I've used store-bought enchilada sauce plenty of times, and still do on nights where I'm running out of time. However, this homemade version is so delicious and simple! If you've never tried to make homemade sauce before, do yourself a favor and make it tonight. Obviously it's best used in my Creamy Green Chicken Enchilada recipe. ;) While a blender or food processor is optional, blending the sauce does create a more velvety-smooth texture.

HOMEMADE GREEN ENCHILADA SAUCE

INGREDIENTS:

- 2 T oil
- 1/2 cup finely diced onion
- 2 garlic cloves, minced
- 2 T flour
- 1 t cumin
- 1 t garlic powder
- 1/4 t paprika
- salt and pepper
- 2 cups chicken broth
- 7 ounces canned green chiles, drained
- optional: handful of fresh cilantro

DIRECTIONS:

1.) In a pan, heat 2 T oil over medium heat.
2.) Add diced onion and garlic, and cook until onions are translucent. Sprinkle cumin and garlic powder on top, and allow the flavors to bloom for 30 seconds or so, while stirring.
3.) Sprinkle 2 T flour on top, and mix thoroughly.
4.) Slowly add in 2 cups of chicken broth, mixing vigorously to avoid any clumps. By slowly, I mean add 1/4 cup or so at a time, stirring constantly until your sauce is lump-free
5.) Add 1/4 t paprika, salt and pepper
6.) Add drained green chiles, and cook for 10 minutes.
7.) Add more water/broth if necessary to thin out
8.) Remove from heat and add to a food processor once it's cool enough to work with. Add cilantro here if you prefer.

Blitz it in the processor until almost all the way smooth. You can skip this step if you like a chunkier sauce