This recipe makes 5-6 cups of Sauce. I used about half in these Chicken, Kale and Artichoke Enchiladas and froze the rest for next time.
8-10 Hatch Green Chiles
1 large Yellow Onion, diced
6 cloves Garlic, minced
2 Tbl + more to drizzle on chiles Olive OIl
1 tsp Ground Cumin
1 Tbl Dried Oregano
6 Tbl Flour (I used Brown Rice Flour, but any will do)
2-1/2 cups Chicken Broth
-Place chiles on a baking sheet. Drizzle with olive oil. Broil in oven on high for about 10 minutes until the skins brown and separate, turning half way.
-Once cool enough to touch, peel, de-seed and de-stem the chiles and place in blender. Season with salt and pepper.
-In a heavy skillet, heat olive oil.
-Add Onions and Garlic. Season with salt and pepper. Cook 5-7 minutes until translucent.
-Add Cumin and Oregano. Let incorporate 1-2 minutes.
-Add Flour and Chicken Broth and stir until smooth and thick.
-Transfer to blender with chiles and blend until smooth.