Enchilada Sauce

By KitchenGnome

Ingredients

• 1/4 cup vegetable oil, canola oil, or melted coconut oil
• 1/4 cup all-purpose flour
• 3 tablespoons chili powder
• 1 cup chicken stock
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon packed brown sugar
• 1/2 teaspoon Kosher salt
• 1 teaspoon ground black pepper

Preparation

Step 1

Instructions
Add oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices based on your preferences.
Pour remaining enchilada sauce into an airtight container and refrigerate for up to two weeks.