Homemade Enchilada Sauce
1⁄4 cup vegetable or canola oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1 1⁄2 cups low-sodium chicken broth
1 8-ounce can tomato sauce
1⁄2 teaspoon ground cumin
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion salt
1⁄4 teaspoon salt
1. In a large skillet, heat the oil over medium-high heat.
Whisk in the flour and chili powder.
2. Reduce the heat to medium and continue to whisk until
it is lightly browned. Gradually whisk in the chicken broth,
tomato sauce, cumin, garlic powder, onion salt and salt.
Stir until the mixture is smooth and continue simmering
over medium heat until it is slightly thickened, about 10 minutes.
3. Remove the sauce from heat and let cool.