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Homemade Enchilada Sauce
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Trust me when I tell you once you go with Homemade Enchilada Sauce you’ll never go back to the canned variety. From start to finish in 20 minutes and worth every one of those.
![Enchilada Sauce](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/10/Enchiladas-Sauce.jpg?resize=960%2C720)
Take 5 minutes to gather your ingredients before you begin. Once you start making the sauce it moves quickly.
![Chicken Enchiladas {with Red Sauce}](https://i0.wp.com/www.lemonythyme.com/wp-content/uploads/2012/10/Chicken-Enchiladas-with-Red-Sauce1.jpg?resize=960%2C720)
It’s delicious over your favorite Enchiladas and the star of your Game Day Cheesy Beef Enchilada Dip, but also a great base for Soup.
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Homemade Enchilada Sauce
Ingredients
- 3 Tbl. canola oil
- 1 Tbl. flour
- 1/4 cup chili powder
- 2 cups chicken stock
- 10 oz. tomato paste
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- 1/2 tsp. salt
Instructions
- In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
- Cook for 1 minute, then add chili powder and cook for 30 seconds.
- Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.
- The sauce will thicken and smooth out. Adjust the seasonings, adding salt as necessary.
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