Emeril’s Easy Enchilada Sauce
3 Tablespoons Vegetable oil
1 Tablespoon Flour
1/4 Cup Chili powder
2 Cups Chicken stock
10 Oz. Tomato paste
1 Teaspoon Dried oregano
1 Teaspoon Ground cumin
1/2 Teaspoon Salt
n a medium saucepan heat oil, add flour, smoothing and stirring
with a wooden spoon. Cook for 1 minute. Add chili powder and cook
for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir
to combine. Bring to a boil, reduce heat to low and cook for 15
The sauce will thicken and smooth out. Adjust the seasonings.
Serve atop your favorite enchiladas.