JoAnne's StoryThis recipe was given to me by a friend long time ago. I make this often, when I'm asked to make enchiladas. This can be for any type of enchiladas. Easy and taste much better than any canned green chili you buy in the store.
4 oz. chopped green chili
beef bouillon, cubes
salt and pepper
1Place 4 cups water into 4 quart sauce pan, add beef bouillon cubes. Bring to a boil.
In small sauce pan add margerine, melt and then add flour and mix to a rouge. Whisk into water mixture. Add green chili, stirr well. Add seasonings.
Sir well over medium heat until sauce thickens.
2Special Note: Do not use real butter, as it will give the sauce a completely different taste, that you are not going to want.
This is great on any type of green chili sauced recipes. I use if mainly on enchiladas.