Homemade Enchilada Sauce



1/4 cup vegetable oil

1/4 cup flour

1 can tomatoes or tomato sauce (3.5 cups)

2 tbsp. chili powder

1  1/2 tsp. oregano

1 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tbsp. brown sugar

salt and pepper to taste

1/2 cup water


1. Heat the vegetable oil in a saucepan over medium-high heat.  Whisk in the flour and stir until combined.

2. Stir in tomatoes or tomato sauce, spices and 1/2 cup water.  Bring to a boil; reduce heat and simmer until thickened, about 10 minutes.

3. Use immediately or refrigerate for up to 2 weeks.


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