Red Enchilada Sauce


3 tablespoons butter
1 tablespoon flour
2 tablespoons chili powder
1 cup chicken stock
1 15 oz can of tomato sauce
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon pepper
1 teaspoon onion power
1 teaspoon garlic powder
1/2 teaspoon salt

  • In a medium saucepan heat butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato sauce and the rest of the seasonings. 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. Serve atop your favorite enchiladas.

This sauce freezes really well! So use what you need and freeze the rest. Let it thaw on the counter for 2 hours before you use it or warm it up in a pan.