Made this so we could make deconstructed enchiladas. Not much to say about it.

Enchilada Sauce

Cookie and Kate

Ingredients

• 3 tbsp flour
• 1 tbsp chili powder
• 1 tsp cumin, ground
• ½ tsp garlic powder
• ¼ tsp dried oregano
• ⅛ tsp salt
• pinch of cinnamon
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 2 C broth
• 1 tsp apple cider vinegar
• ½ tsp fresh black pepper, ground

Directions

1. Mix together flour, chili powder, cumin, garlic, oregano, salt, and cinnamon in a small bowl.
2. Heat oil in a small pot over medium-high heat until a pinch of the flour mix sizzles when dropped into it.
3. Whisk in flour mix and cook, whisking constantly, until slightly darkened, ~1 minute.
4. Whisk in tomato paste. It will clump.
5. Add broth and whisk to de-clump it.
6. Reduce heat to medium low and simmer gently, whisking often, until sauce thickens.
7. Remove from heat and stir in vinegar and black pepper.