Enchilada Sauce

5 Min.
10 Min.
4
Ingredients
¼
cup vegetable oil
¼ cup vegetable oil
2
tablespoons all-purpose flour
2 tablespoons all-purpose flour
2
tablespoons Better Than Bouillon® Chili Base
2 tablespoons Better Than Bouillon® Chili Base
cups water mixed with 1 ½ teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1½ cups water mixed with 1 ½ teaspoons Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1
teaspoon ground cumin
1 teaspoon ground cumin
1
teaspoon granulated garlic
1 teaspoon granulated garlic
1
teaspoon onion powder
1 teaspoon onion powder
1
(8 ounce) can tomato sauce
1 (8 ounce) can tomato sauce
Directions
  1. Add the oil to a large saucepan over medium heat. Whisk in the flour, cumin, garlic powder, and onion. Reduce the heat and continue to stir for 1-2 minutes.
  2. Whisk in the Reduced Sodium Roasted Chicken Base broth, Chili Base, and tomato sauce. Simmer the sauce for 10 minutes.
  3. Serve the sauce immediately or refrigerate until ready to use.
Try this dish with Better Than Bouillon® Premium or Organic Roasted Chicken Base.

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