Jana's Corner & One and Done Recipes

This is the enchilada sauce I mentioned in the Enchilada recipe I posted.

Ingredients – I double this recipe, I ran out of sauce.

• 2 tablespoons avocado oil (or vegetable oil, or any other neutral oil)
• 2 tablespoons all-purpose or gluten-free flour
• 4 tablespoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 cups chicken or vegetable stock

Instructions

1. Prepare the Sauce
   • Heat oil in a small saucepan over medium-high heat.
   • Add flour and whisk together over the heat for one minute.
   • Stir in the remaining seasonings (chili powder through oregano).
   • Gradually add in the stock, whisking constantly to remove lumps.
   • Reduce heat and simmer 10-15 minutes until slightly thickened.
2. Usage and Storage
   • Use with this Enchilada recipe
   • Once cooled, store in refrigerator for up to 7 days or freeze in container for up to 6 months.