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Homemade Enchilada Sauce

Course: Condiment
Cuisine: Mexican
Servings: 2 cups
Author: Lynne Eshe-Pollock

Ingredients

  • 2 c. water
  • 2 chicken or vegetable bouillon cubes
  • 4 T. chili powder
  • 3 T. all-purpose flour
  • garlic powder to taste
  • onion powder to taste
  • oregano to taste
  • salt to taste
  • 4 T. vegetable oil

Instructions

  • Pulse water, bouillon cubes, chili powder, flour and spices in a blender until smooth.
  • In a saucepan, heat vegetable oil over medium heat.
  • Slowly add blended liquid to oil. Cover and simmer over low heat for 20 minutes, stirring often.
  • Pour sauce over enchiladas.