Use this economical, quick and easy-to-make sauce to prepare enchiladas or any recipe that calls for enchilada sauce.
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
3 tablespoons chili powder
3/4 teaspoon ground cumin
1 (8-ounce) can tomato sauce
3 cups water
1 teaspoon kosher or sea salt
1/4 teaspoon garlic powder
- In a small bowl combine flour, chili powder and cumin; set aside.
- In a 4 cup glass measure or a medium bowl, combine tomato sauce, water, salt and garlic powder; set aside.
- Heat oil in a 2-quart saucepan over medium heat, stir in flour mixture and cook for 1 minute, stirring constantly. Add liquid mixture and bring to a boil, reduce heat and simmer for 10 minutes.
- Use as desired.
Makes about 4 cups; 12 servings.
Nutritional Information Per Serving (1/12 of recipe): 38.5 calories; 61% calories from fat; 2.7g total fat; 0.0mg cholesterol; 284.0mg sodium; 107.9mg potassium; 3.6g carbohydrates; 1.0g fiber; 1.0g sugar; 2.6g net carbs; 0.7g protein.