**Cause I didn’t look at my own list….I forgot my enchilada sauce for my Chicken Enchilada Casserole, so here is a homemade sauce that tastes just as good.**
1/4 c. oil
2 T. self rising flour
1/4 c. chili powder
8 oz. Tomato sauce
1 1/2 c. water
1/4 tsp. cumin
1/4 tsp. garlic powder
1/4 tsp. onion powder
Seasoning
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
