We have a freezer full of green chile out here that we need to start using before we move, so I got out my trusty cookbook and found a recipe for green chile sauce. I use this with so many foods now (huevos rancheros, over chicken, mixed in beans, inside enchiladas, etc.) that I had to share it with you. It's usually gone within a day or two at our house, so I need to start doubling the recipe! I'll also post recipes to the foods above in the next few weeks.
Green Chile Sauce
adapted from Simply Simpatico
1/2 cup onion, diced
2 garlic cloves, minced
1 tablespoon butter, margarine, or oil
1 tablespoon flour
1 cup water (or chicken or vegetable stock)
1 cup green chile* (roasted, peeled, diced)
salt to taste
Saute onions and garlic in butter (margarine or oil) over medium heat. When onions are translucent, mix in flour (it should look sort of like a paste). Add green chile and water (or stock); bring to a boil. Once boiling, reduce heat and simmer for five minutes, stirring frequently. Remove from heat. Add salt to taste.
*I've only made this with fresh green chile, so if you're using green chile from a can, your results may differ.