Red Enchilada Sauce

Ingredients:

  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. all-purpose or gluten-free flour
  • 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don’t like spicy sauces below*)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. oregano
  • 2 cups chicken or vegetable stock

Directions:

  1. Heat oil in a small saucepan over medium-high heat.
  2. Add flour and stir together over the heat for one minute.
  3. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps.
  4. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to 3 days.

Original recipe and image from Gimme Some Oven.

 

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