Red Enchilada Sauce

By GratefulSea

MUCH better than anything you can buy from a store. It's okay to start with less chili powder and add more, to taste, later in the process.

Ingredients

• 2 Tablespoons vegetable or canola oil
• 2 Tablespoons all-purpose or gluten-free flour
• 4 Tablespoons chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken or vegetable stock

Preparation

Step 1

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.