Quick and Easy Enchilada Sauce

Circle B Kitchen

Recipe courtesy Emeril Lagasse

Makes 3 cups

3 tablespoons of vegetable oil

1 1/2 tablespoons flour

3-4 tablespoons of mild chili powder

2 1/2 cups of chicken stock

10 ounces of tomato sauce or tomato puree

1 teaspoon dried Mexican oregano

1 teaspoon ground cumin

1 -2 teaspoons salt

In a medium saucepan heat the oil, add the flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add the chili powder and cook for 30 seconds. Add the stock, the tomato sauce, oregano, salt and cumin. Stir to combine. Bring to a boil, reduce the heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings and add a little cayenne pepper if you would like it spicier.