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Enchilada Sauce Recipe

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This recipe for Enchilada Sauce is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons avocado oil (or olive oil, or any other neutral oil)
2 tablespoons all-purpose flour*
4 tablespoons chili powder (not cayenne!*)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken or vegetable stock
Directions:
Directions:
Heat oil in a small saucepan over medium-high heat.
Add flour and whisk 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 slightly thickened.
Use immediately or refrigerate in an air-tight container for up to 3 days. (I like to use mason jars to store this sauce.)

 

 

 

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