New Mexico Green Sauce
1 tablespoon shortening or oil
1 cup chicken broth or veggie broth
1/2 cup chopped onion
1 teaspoon garlic powder
2 tablespoons flour
3/4 teaspoon salt to taste
1/4 to 1 cup chopped green chile (preferably roasted Hatch. Roasted Anaheims will work but you may want to add a jalapeno or 2 for the heat as anaheims are what I would call mild in heat).
1. Heat shortening in a medium-sized skillet on medium heat.
2. Sauté the chopped onion in shortening. Add flour and cook for 1 minute.
3.Add all remaining ingredients and simmer for 20 minutes.
If the sauce is too spicy you can add a teaspoon of canned tomato sauce and re taste. Keep adding tomato sauce in small increments until you get the heat down to where you like. I add about 2 tsp of tomato sauce always as I like the added acid hit.
Then you can follow my New Mexico Red Sauce recipe for making the stacked enchiladas. LINK