Enchilada Sauce

Enchilada Sauce

So Much Better Than From A Can!

Enchilada Sauce


3 Tablespoons Olive Oil

1 Tablespoon Flour

¼ Cup Chili Powder

2 Cups Chicken Stock

10 Ounces Tomato Paste

1 Teaspoon Dried Oregano

1 Teaspoon Ground Cumin

½ Teaspoon Salt

In medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add chicken stock, tomato paste, oregano and cumin.  Stir to combine.  Bring to a boil, reduce heat to low and cook for 15 minutes.  The sauce will thicken and smooth out.  Adjust the seasonings as you see fit.  Serve on top of your favorite enchiladas.  Makes about 2 ½ cups.

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