Enchiladas
3 T. canola oil
1 T. flour
1/4 C. chili powder*
Chicken stock**
1- 15 oz. can tomato sauce
1- 6 oz. can tomato paste
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
In a medium saucepan heat oil. Add flour, smoothing and stirring with a wooden spoon. Cook for one-minute. Add chili powder and cook for 30-seconds. Add stock, tomato sauce, tomato paste, oregano and cumin. Stir to combine and bring to a boil. Reduce heat to low and cook for 15-minutes. The sauce will thicken and smooth out. Adjust seasonings to your taste. Spoon over your favorite enchiladas (I personally like chicken and onion with lots of gooey cheese).
*I use a mixture of Penzey's Taco Seasoning and chili powder and omit the salt.
** The original recipe called for a 10 oz. can of tomato paste and two-cups of chicken stock. The sauce turned out thicker than I like so now I add chicken stock until it's the right consistency- probably roughly a can or so.
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