Red Enchilada Sauce

• 2 Tablespoons Vegetable Oilvegetable-oil
• 2 Tablespoons Flourflour
• 1 Tablespoon Chili Powderchili-powder
• ½ whole Canned Chipotle Chile In Adobo, Rinsed & Minced (use Whole Chile For Spicier Sauce)
• ½ teaspoons Cumincumin
• ¼ teaspoons Garlic Powdergarlic-powder
• ¼ teaspoons Onion Powderonion-powder
• 1 teaspoon Saltsalt
• 1 can (8oz) Tomato Sauce (I Like No Salt Added)tomato
• 2 cups Waterwater

1. 01Heat oil in a large saucepan over medium heat. Add flour and chili powder. Cook 2-3 minutes, stirring often. Add remaining ingredients and stir to combine. Bring sauce to a boil and reduce to a simmer. Simmer about 10 minutes.
2. 02Makes about 3 1/4 cups of sauce.
3. 03**This is equivalent to about one large can of red enchilada sauce. It’s perfect for a 9×13″ pan of enchiladas.

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