Page 278 - My Cookbook
P. 278
INGREDIENTS
2 Tablespoons extra virgin olive oil
2 Tablespoons flour
3 Tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/4 teaspoon salt (if using boxed broth taste first before adding)
2 cups chicken broth
Simply THE BEST Red Enchilada Sauce EVER!
Mexican, Sauce
Prep 5 minutes ∙ Cook 15 minutes ∙ Makes Yield: approx 1 1/2 - 2 cups depending on how much you reduce it ∙ Source Happilyunprocessed.com
DIRECTIONS
Heat the oil in a small saucepan over med/low heat. Add the flour and whisk for approx. 1 minute
Add all the spices and stir.
Gradually and slowly add the broth, whisking to prevent any lumps.
Simmer, stirring occasionally, for 15 minutes or until enchilada sauce thickens.
Use immediately or store in an airtight container in the fridge.
