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EASY HOMEMADE ENCHILADA SAUCE
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
cups
Author
Linda Warren
Ingredients
¼
cup
vegetable oil
¼
cup
all-purpose flour,
gluten-free flour or cornstarch can be substituted
1
cup
chicken stock
28
oz
can crushed tomatoes
or whole plum tomatoes, chopped
3
Tablespoons
chili powder
1
teaspoon
oregano
1
teaspoon
cumin
1
teaspoon
garlic powder
1
teaspoon
onion powder
1
Tablespoon
brown sugar,
packed
½
teaspoon
salt
1
teaspoon
pepper
Instructions
Head oil in medium saucepan. Add flour and whisk until smooth. Add in remaining ingredients and stir well.
Store in glass container in refrigerator for up to 2 weeks. It also freezes well.