Homemade Enchilada Sauce
Yield Serves 4-8
Homemade Enchilada Sauce
Ingredients
- ¼ cup canola oil
- 2 Tablespoons all-purpose flour
- 2 Tablespoons chili powder
- 1 ½ cups chicken or vegetable broth
- 1 can (8 ounce) tomato sauce
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion salt
- salt (to taste)
Directions
- Heat the oil in a large skillet over medium heat.
- Whisk in the flour and chili powder. Reduce heat to medium-low and continue to whisk until lightly browned.
- Gradually whisk in the broth, tomato sauce, cumin, garlic powder and onion salt. Stir until smooth and continue simmering for about 10 minutes, or until slightly thickened.
- Use immediately, or keep covered in the refrigerator for up to 3 days.