Espresso and Lime

1 Add 1 tablespoon of extra virgin olive oil into a medium skillet and place it over medium heat
2 Add the finely chopped onion and jalapeño into the skillet and cook until they have softened and become very fragrant (about 10 minutes)
3 Transfer the cooked onions and jalapeño into the jar of a blender
4 Add the 4 cloves of garlic, 8 ounces of green chillies and 2 teaspoons of cumin, 1 teaspoon on onion powder, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper into the jar with the onions and jalapeño
5 Pulse until combined
6 Drizzle in 1/4 cup of chicken stock and pulse to incorporate. If the sauce is too thick, add the remaining 1/4 cup of chicken stock
7 Transfer the green enchilada sauce into an airtight container and refrigerate