3 tablespoons vegetable oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
10 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
I have only found tomato paste in 6oz and 12oz cans, so I use 12oz and add a teeny bit more stock if it's too thick. Roast a chicken, use the bones to make chicken stock, and shred the meat...bam, you have ingredients for homemade enchilada sauce AND chicken quesadillas, enchiladas, or flatuas!
