Tuesday, November 13, 2012

Enchilada Sauce

1/4 c. vegetable oil
2 T. flour
2 T. chili powder
Mix together in a large skillet over medium heat.  Stir with fork.
1 can tomato sauce or diced tomatoes
1  1/2 c chicken broth
1/2 t cumin
1/2 t. garlic powder
1 T. onion soup mix
1 t. salt
Stir and heat through.  Ready to use in recipe or save in refrigerator for up to 3 days.

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