Categories: Condiments

Ingredients

• 4 tablespoons olive oil
• 4 tablespoonswhole wheat pastry flour
• 8 tablespoons chili powder
• 2 (15 ounce) can clean tomato sauce
• 4 cups water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

Directions

1. Put oil, flour and chili powder in a medium to large stock pot and warm. You should have a nice paste-like substance when everything is mixed. Cook, stirring constantly for about 1 minute.

2. Add tomato sauce and water to the pot and stir.

3. Add in the cumin, garlic powder and onion powder and stir constantly for about 5 minutes. The sauce should thicken slightly.

4. Set aside.

5. NOTE: The sauce will thicken just slightly when baking. If you want a runnier sauce, add more water before pouring over the enchiladas.

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