Enchilada Sauce

1. 1

   Combine chicken stock, tomato paste, oregano, cumin, salt, and pepper in a bowl. Set aside.

2. 2

   Heat oil in a medium sauce pan over medium heat.

3. 3

   Using a wooden spoon, stir in flour, stirring continuously 1 minute.

4. 4

   Stir in chili powder, stirring continuously for 30 seconds.

5. 5

   Stir in chicken stock mixture and heat to a boil, stirring occasionally.

6. 6

   Reduce heat to simmer, allowing to cook for 15 minutes (recommend covering).

7. 7

   Taste and adjust seasoning as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.