2         tbsp. oil
1/2      white onion - chopped
2         tbsp. flour
2         C green chiles - roast, peel, chop
1/4      C garlic puree -- *
2         C chicken stock
3/4      tsp. salt -- or to taste

*Garlic Puree - peel 8 whole heads of garlic by smashing the cloves
with the side of the wide knife; the peel will slip off easily then.
Put the peeled garlic in a blender with about 2 cups of water, and puree.
Drain, if necessary, and store in a tightly closed glass jar in the
refrigerator.

In a medium skillet, saute onion inh oil until translucent. Add the
flour and mix well. Stir in the chiles garlic puree, stock and salt
and simmer 20 minutes. Puree in blender. Use immediately as a warm
sauce for enchiladas. Or refrigerate or freeze.