Homemade Enchilada Sauce

I had planned to make a recipe that called for enchilada sauce and decided instead of using the canned store variety I would make a homemade one. After checking out several recipes I pick one to make for my other recipe.

This sauce was not only delicious, but it was easy too. The sauce will last in the fridge in an air tight container for about two weeks or you can freeze it to have it last longer.

Homemade Enchilada Sauce

Ingredients:

• 2 tablespoons canola oil
• 2 tablespoons all purpose flour
• 4 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cumin
• 1/4 teaspoon oregano
• 2 cups low sodium vegetable stock

Directions:

1. In a small saucepan, over medium high heat, heat canola oil.
2. Add in the flour and stir for 1 minute.
3. Stir in the chili powder, garlic powder, cumin and oregano.
4. Slowly pour in the stock, whisking constantly.
5. Reduce the heat and simmer the sauce for 10-15 minutes or until slightly thickened.

Enjoy!!!

Notes:

You may use chicken stock in place of the vegetable stock if desired.

Nutrition Facts
Yields about 1 1/2 cups
Amount For Entire Batch
Calories 403
Total Fat		32.4g
Saturated Fat		2.7g
Polyunsaturated Fat		10.4g
Monounsaturated Fat		17g
Trans Fat		0g
Cholesterol		0g
Sodium		924.9g
Potassium		746.8g
Total Carbohydrates		34.6g
Dietary Fiber		11g
Sugars		11.7g
Protein		5.9g
Vitamin A 178.2% Vitamin C 0.5%
Calcium 10.9% Iron 34.8%
*Nutritional information will vary depending on the brands you use.

*Adapted from Gimmie Some Oven.