Easy delicious Enchilada Sauce


Forget canned, make this. Takes minutes, and so flavorful. Also, as dinnerthendessert suggests, it can be used in so many dishes. Even Picky Eater loved, made with cheese enchiladas.


¼ cup canola oil
2 tablespoons flour
3 tablespoons chili powder
1 (8 ounce) can tomato sauce
1 cup vegetable broth (water can work too)
2 teaspoons ground cumin
1 tablespoon garlic, minced
½ teaspoon onion powder
¼ teaspoon salt

Heat the canola oil in a saucepan on medium heat.
Add the flour and chili powder and stir.
Cook until the bright red color turns a bit brown while stirring.
In a small bowl, mix the tomato sauce with the rest of the ingredients until it is fully blended.
Add to your saucepan and whisk until fully mixed. Cook for 8-10 minutes on medium heat until thickened.

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