Enchilada Sauce
Ingredients
- 1 TBSP olive oil
- 1 TBSP. gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
- 2 TBSP chili powder (mild, medium, or hot)
- ½ tsp garlic powder
- ¼ tsp cumin
- ¼ tsp oregano
- 1 tsp tomato paste
- 1 C chicken or vegetable stock
salt to taste
Directions
In a small sauce pot warm the olive oil. Add the flour and seasonings to the oil and stir together to form a roux.
- Add the stock and whisk it all together to remove any lumps in the sauce.
- Let the sauce simmer on the stove for 7-10 minutes.
- Remove from the heat until ready to use or store it in an air tight container in the fridge. Use it within 3 days.