Ingredients Jump to Instructions ↓

  1. 3 tablespoons vegetable oil

  2. 1 tablespoon flour

  3. 1/4 cup chili powder

  4. 2 cups chicken stock

  5. 10 ounces tomato paste

  6. 1 teaspoon dried oregano

  7. 1 teaspoon ground cumin

  8. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.


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