2 tbsp. oil
2 qts. chicken broth
1 sm. chopped onion
1 tbsp. cornstarch
1/2 tsp. salt
1 tbsp. chili powder
1 tbsp. flour
1 sm. can chopped green chilies
1/2 c. water
1 sm. can tomato sauce

MIXTURE #1: Heat oil, add flour and chili powder, mix well and let brown, but not burn. Stir consistently. Add 1 quart of chicken broth, and tomato sauce. Reduce heat and let simmer for 20 to 30 minutes.

MIXTURE #2: Pour broth (1 quart) into saucepan. Add chopped onion and let boil until onion is tender. Add chopped green chilies and reduce heat. Cook another 5 minutes to let flavor blend. Mix water and cornstarch together, mixing well, then pour into broth mixture. It should thicken.

Add Mixture 1 and 2 and let simmer together for 15 minutes. This can be stored in the refrigerator, or served immediately over enchiladas if you are ready to bake them.

You can use Mixture #1 if you choose for 'red' enchiladas. For 'green', you can use #2 or use #2 sauce to spoon over dip of refried beans on flour tortilla to make green spicy bean burritos.