Name: Quick Enchilada Sauce
Ingredients: 1/2 cup vegetable oil; 4 tablespoons flour; 3 tablespoons chili powder; 16 oz tomato sauce; 2 cups chicken broth (or water); 1 teaspoon cumin; 3-4 cloves garlic (freshly pressed); 1 teaspoon onion powder (or onion flakes); salt (to taste)

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Quick Enchilada Sauce

Course

Condiment, Main Dish

Cuisine

Mexican

Servings

Ingredients

1/2 cup vegetable oil
4 tablespoons flour
3 tablespoons chili powder
16 oz tomato sauce
2 cups chicken broth or water
1 teaspoon cumin
3-4 cloves garlic freshly pressed
1 teaspoon onion powder or onion flakes
salt to taste

Course

Condiment, Main Dish

Cuisine

Mexican

Servings

Ingredients

1/2 cup vegetable oil
4 tablespoons flour
3 tablespoons chili powder
16 oz tomato sauce
2 cups chicken broth or water
1 teaspoon cumin
3-4 cloves garlic freshly pressed
1 teaspoon onion powder or onion flakes
salt to taste

Instructions

Heat the oil in a skillet over medium-high heat.
Reduce heat to medium and stir in the flour and chili powder.
Cook until lightly browned, stirring constantly to prevent burning.
Gradually add the rest of the ingredients, continuing to stir to prevent the sauce from sticking and burning.
Cook for approximately 10 minutes, or until sauce begins to thicken.

Recipe Notes

This sauce was perfect for us, but a wee bit too spicy for Grace. If your family doesn't like spicy foods, you may want to decrease the chili powder, cumin, and/or garlic.

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