Monday, November 19, 2007

Enchilada Sauce

3 TBS canola or olive oil
2 TBS flour
3 to 4 TBS chili powder
1 15 oz. can tomato sauce
1 can chicken broth
Salt to taste

Heat oil in saucepan. Add flour and cook, stirring constantly, until flour is browned. Add chili powder and continue cooking. Add tomato sauce. Gradually add broth, stirring constantly until smooth. Season with salt. If sauce is thick, add water until the desired consistency.

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