Cheese Enchilada
- 1/2 cup vegetable or canola oil
- 4 Tablespoons all-purpose flour- preferably Bob's Red Mill
- 4 Tablespoons chili powder- preferably Gebhardt brand
- 2 (8 ounce) can organic tomato sauce
- 3 cups low-sodium chicken broth- preferably homemade (see my chicken tortilla soup recipe to learn how to make homemade chicken broth.)
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Directions:
- Heat oil in a large skillet to medium heat. Whisk in flour and chili powder. Reduce heat to medium and continue to whisk until lightly browned. Gradually whisk in tomato sauce, chicken broth, cumin, garlic powder, and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened.
vegetable, allpurpose, chili powder, tomato sauce, lowsodium chicken, ground cumin, garlic, salt
Taken from www.epicurious.com/recipes/member/views/cheese-enchilada-52506711 (may not work)