Enchilada sauce

Why use canned enchilada sauce, when you can make your own that tastes so much better.  It is a easy recipe, so get ready to make some enchiladas!

Ingredients:

• ¼ C. vegetable oil
• 2 T. all-purpose flour
• 2 T. chili powder
• 1 (8 oz.) can tomato sauce
• 1 ½ C. chicken stock
• ½ t. ground cumin
• ½ t. garlic powder
• ½  t. garlic salt
• ½ t. kosher salt

Directions:

1. In a sauce pan, heat oil over medium heat, then add flour and chili powder
2. Cook for 2 – 3 minutes, stirring constantly, so flour does not burn
3. Add tomato sauce, then stock and spices
4. Cook for 10 minutes

Tips and Tricks:

• This sauce can be made ahead of time and kept in the refrigerator for 3 – 5 days.  You can also freeze this sauce.
• This makes about 2 ½ C. of enchilada sauce which is what you need to make enchiladas.