1 tbsp. olive oil
1/2 c. chopped onion
1 clove garlic, crushed
2 tbsp. flour
28 oz. can tomatoes
1 c. chicken broth
3/4 tsp. salt
2 (4 oz.) cans green chiles, chopped

Saute the onion and garlic in olive oil. Add flour and mix well. Add the tomatoes and chicken broth. Stir until smooth (cut up tomatoes if too large). Add green chiles and salt. Simmer for 20 minutes; serve. A delicious sauce for enchiladas, tacos, or burritos. Makes 6 cups.