This is from gimmesomeoven. Feel free to go over and share the love on her website as well! I will put my changes in red.
Yield: About 1 1/2 cups (depending on how much you reduce down your sauce)
Red Enchilada Sauce
- 2 Tbsp. vegetable or canola oil Or use anything to make a roux.
- 2 Tbsp. all-purpose or gluten-free flour
- 4 Tbsp. chili powder (*not cayenne, see recommendations for brands and tips on reducing the heat level if you don't like spicy sauces below*) I use the Aldi brand and at times subtract 1 Tbsp. if we are having a crowd over to not make it too spicy.
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. cumin If I am feeling it I bump this to 1/2 tsp as well
- 1/4 tsp. oregano
- 2 cups chicken or vegetable stock normally homemade
Heat oil in a small saucepan over medium-high heat. Add flour and stir 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 thick.