Use this sauce to make enchiladas. I roll up the ingredients in tortillas and pour sauce over the top. Makes enough sauce to cover about 8-10 rolled tortillas in a 9x13 baking dish. Top with grated cheese and bake at 375 degrees for 20-30 minutes. Suggested enchilada fillings (use any combination you like): browned ground beef, cooked chicken, black beans, corn, shredded cheese, chopped cilantro, cooked rice, refried beans.
2 Tbl. olive oil
2 Tbl. flour (white or whole wheat)
2 Tbl. chili powder
2 cups chicken broth
1/2 of a 6 oz. can tomato paste (freeze the rest!)
1/2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. salt
Over medium heat, whisk together olive oil, flour, and chili powder. After mixture begins to bubble, cook for one minute.
Whisk in broth, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Bring sauce to a simmer and continue to simmer and whisk until sauce thickens slightly.