Red Enchilada Sauce
 
 
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Ingredients
  • 2 tbsp. vegetable oil
  • 2 tbsp. all-purpose flour
  • 4 tbsp. chili powder
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ¼ tsp. ground cumin
  • ¼ tsp. oregano
  • 2 c. chicken broth
Instructions
  1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together for one minute. Stir in chili powder, garlic powder, salt, cumin, and oregano. Gradually add broth, whisking constantly. Reduce heat and simmer 10 to 15 minutes until thickened.
  2. Use immediately or refrigerate in an air-tight container for up to 2 weeks.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/chicken-enchiladas/