Tags: Mexican, Vegetarian, Entree, Spicy
55 grams vegetable oil
15 grams flour
36 grams chili powder
226 grams tomato sauce (1 8 oz. can)
360 grams water
1 grams cumin
1 grams garlic powder
1 grams onion powder
1 grams salt
Heat oil over medium-high heat. Stir in flour and chili powder.
Reduce heat to medium and cook till lightly brown stirring constantly.
Reduce heat to medium-low and gradually incorporate other spices.
Cook about 10-20 minutes until desired consistency.
Makes enough sauce for 2 personal pans (two tortillas each) or 1 large pans (about 4-6 tortillas each).
DO NOT USE COTIJA CHEESE IN THE ENCHILADAS.