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Get Started - 100% free to try - join in 30 seconds
This recipe is more than generous enough to make an 11 x 13" pan of enchiladas! I typically double the recipe and freeze half in a glass container for another time! yields 3-3.5 cups sauce, cook time 20 minutes.
1 tablespoons olive oil
2 1/2 tablespoons chili powder
2 tablespoons flour
1 15 ounce cans of tomato sauce
1 1/2 cups lower sodium chicken broth
3/4 teaspoons garlic powder
3/4 teaspoons onion powder
1/4 teaspoon salt
1 1/4 teaspoons cumin
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