Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons cooking oil ((olive or vegetable))
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Chili Powder ((add more for extra spicy))
  • ½ teaspoon kosher salt
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Oregano
  • ¼ teaspoon Cumin
  • 1 Cup low-sodium chicken broth ((or vegetable broth))
  • 8 ounces Tomato Sauce

Instruction

  • Heat the oil over medium heat and whisk in flour until to combined. Cook for 2-3 minutes.
  • Add salt, garlic powder, oregano, and cumin. Whisk to combine and cook for an additional 30 seconds.
  • Add chicken or vegetable stock and tomato sauce.
  • Whisk and ensure flour and spices are evenly distributed.
  • Continue to cook over medium heat until sauce reaches desired thickness.
  • Pour sauce over prepared enchiladas and bake.
  • Save any unused portions in a jar or other airtight container in the refrigerator for up to 3 days.