Step 1

Add the canned green chiles (with any liquid in the can) to a blender and purée until smooth. Set the puréed chiles aside.

Step 2

Add the cooking oil, flour, cumin, garlic powder, and onion powder to a small sauce pot. Stir and cook over medium heat until it begins to simmer and bubble up. Continue cooking and stirring for about 1 minute to toast the flour and spices.

Step 3

Carefully add the water and puréed green chiles to the oil, flour, and spices in the sauce pot. Whisk the mixture until everything is evenly combined.

Step 4

Allow the sauce to come back up to a simmer, then add 1/2 tsp salt, or to taste.

Step 5

Use the green chile enchilada sauce immediately, or refrigerate up to four days.