Name: Red Enchilada Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Cuisine: American, Mexican, Tex Mex
Ingredients: 3 tablespoons avocado oil; 3 tablespoons all-purpose flour; 2 to 3 tablespoons chili powder (to taste); ½ teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon sea salt; ¼ teaspoon dried oregano; 1 (8-ounce) can tomato sauce; 1½ cups vegetable broth

Ingredients

4 serv.

3 tablespoons avocado oil
3 tablespoons all-purpose flour
2 to 3 tablespoons chili powder (to taste)
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon dried oregano
1 (8-ounce) can tomato sauce
1½ cups vegetable broth

Instructions

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1 Heat the avocado oil in a small saucepan over medium heat. Add the flour and whisk for 1 minute, or until well combined with the oil. Add the chili powder, cumin, garlic powder, salt, and oregano and whisk for 1 minute, or until fragrant, reducing the heat as needed if the spices begin to stick or burn. Slowly add the tomato sauce and then the broth, whisking continuously until smooth.
2 Simmer for 12 minutes, or until thickened. The sauce will thicken more as it cools. Use in your favorite enchilada recipe.