Enchilada Sauce

• 7 Dried chili pepper (large ones like Anaheim peppers)
• 2 tbsp Olive oil
• 1/2 Onion
• 2 clove Garlic
• 3 tbsp White flour
• 400 ml Chicken soup (Chicken broth or bouillon dissolved in water)
• 1 tsp Oregano
• 1/2 tsp Cumin
• 1 dash Salt and pepper

1. Each chili pepper should be about 20 cm long.
2. Tear off the stem and shake the seeds out.
3. Soak in boiling water for 30 minutes.
4. Blend softened chili peppers and chicken soup (I use ready-made chicken broth) in a blender.
5. Warm olive oil in a pot.
6. Add minced onion and garlic, then sift in the flour.
7. Saute for 1-2 minutes.
8. Add the blended mixture (Step 2) in small batches.
9. Simmer for a while.
10. Add oregano and cumin.
11. Season with salt and pepper.

chili pepper, olive oil, onion, clove garlic, white flour, chicken soup, oregano, cumin, salt

Taken from cookpad.com/us/recipes/168674-enchilada-sauce (may not work)