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Enchilada Sauce

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Enchilada Sauce
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Makes: 1 servings adjust
Very good mild enchilada sauce. Makes 2 1/2 cups of sauce.



  • 14 12 ounces Canned Diced Fire Roasted Tomatoes, slightly drained

Step 1

Place the diced tomatoes in a blender or food processor and blend until smooth then set aside.


  • 14 cup Canola Oil
  • 2 tablespoons All-Purpose Flour
  • 2 tablespoons Chili Powder

Step 2

Heat the oil in a large sauce pan over medium heat. Gradually add the flour and chili powder while whisking until the mixture is smooth and no lumps are present.


  • 1 14 cups Chicken Stock

Step 3

Continue to whisk while you pour in the blended tomatoes (from Step 1) and chicken broth.


  • 12 teaspoon Ground Cumin
  • 12 teaspoon Onion Powder
  • 12 teaspoon Garlic Powder
  • 12 teaspoon Kosher Salt

Step 4

Add the remaining spices and once the mixture begins to bubble slightly turn the heat to low and let simmer for 5 to 10 minutes, whisking occasionally, until the flavors have blended.

Step 5

Use sauce in a recipe, or store in an air tight container in the fridge for later use. Enjoy!
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