I used to simmer a can of tomato sauce with spices to make my enchilada sauce, but after seeing lots of recipes involving chicken stock I decided to give it a try. And I like it! This sauce takes no time to make and would be a cinch to double or even triple to keep in the freezer (or to make multiple freezer meals out of).
1 tbsp oil
2 tbsp flour
2 tbsp chili powder
1 1/2 cups chicken stock
15 ounces tomato sauce
1 tbsp cumin
1/2 tbsp each garlic powder, onion powder, oregano
1. Heat oil in a pan and whisk in flour. Once combined add chili powder, whisking to break up. Cook for a minute.
2. Add the rest of the ingredients, whisking to combine.
3. Bring to a boil then lower heat and simmer 15- 30 minutes.