2 cans chopped green chilies — (4.5 ounce)
1 1/2 teaspoons chicken bouillon granules
1 1/2 cups warm water — divided
1/4 cup all-purpose flour
1 teaspoon onion powder
1/8 teaspoon ground cayenne pepper — or to taste

Place the green chilies into a blender, and process until smooth.

Stir chicken bouillon granules and 1 cup water together in a saucepan, and bring to a boil, stirring until the granules have dissolved. Mix in the pureed chilies. Bring the sauce back to a boil over medium-low heat.

In a bowl, whisk the remaining 1/2 cup of warm water with the flour until the mixture is smooth; whisk the flour slurry into the sauce. Bring the mixture back to a boil, whisking constantly until smooth and thickened, 2 to 5 minutes. Stir in onion powder and cayenne pepper.

Serve hot.

Serving Size: 4

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