Green Chili Sauce

We like to buy roasted green chilies in New Mexico. We freeze them in quart bags. I tried this sauce yesterday after looking over several recipes. It was a big hit served over chicken enchiladas last night and over scrambled eggs this morning. This was delicious, the 30 pounds of chilies we brought home may not be enough.

Green Chili Sauce

Combine in a blender and pulse together:
1 1/2 cup water
1 tsp chicken bouillon
5 or 6 roasted green chilies
1/4 large onion, diced
1 1/2 Tbsp cornstarch
1/4 tsp cumin
black pepper and garlic to taste
Pour into a saucepan and cook over medium heat, stirring constantly until thick. Makes about 2 cups sauce. This sauce can be frozen. Could probably substitute 1 or 2 small cans of green chilies for the roasted chilies.