Charlene's Recipe

Enchilada sauce

Category: Dips, Sauces and Toppings

2 cups low sodium chicken broth
4 Tbsp chili powder
1 tsp ground cumin
2 tsp garlic powder
3/4 tsp salt
1 pinch ground cinnamon (less than 1/16 tsp)
a little less than 1/2 tsp sugar
3 Tbsp + 1/2 tsp white flour
3 Tbsp vegetable oil

In a 2 quart saucepan, add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour.
Mix with a wire whisk for about 1-2 minutes, stirring constantly. You want to see a little bubble going on. Then add the chili powder and whisk until fully mixed. Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder), stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3-5 minutes. Turn off heat, this enchilada recipe is done.
If it sits it will form a layer of skin. All you have to do is peel the skin off and throw it away.