Saucy Saturday: Red Enchilada Sauce

This makes a super easy and very yummy red enchilada sauce. I typically make this and then build an enchilada lasagna instead of rolling enchiladas. I will use left over chicken or pop open a can of black beans, saute some veggies (whatever is handy in the kitchen) and shred whatever cheese is left in the drawer. Every time I make these they taste slightly different. They are always great, and help me get rid of any left overs. You could even make with some of your left over turkey from thanksgiving!
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INGREDIENTS:

• 2 Tbsp. vegetable oil
• 2 Tbsp. all-purpose flour
• 4 Tbsp. chili powder
• 1 tsp. garlic powder
• 1  tsp. salt
• 1 tsp. cumin
• 1/2 tsp. oregano
• (Optional) 1/4 to 1/2 tsp cayenne pepper
  
• 2 cups chicken or vegetable stock
• 1 small can tomato paste

INSTRUCTIONS:
Measure all seasonings and place in small sauce pan over low heat for 2-3 minutes until you can smell the aromas. Remove spices and place oil in same pan increasing heat to medium-high. Add flour and stir together over the heat for one minute. Stir in toasted seasonings and let cook for about 1 minute.  Add entire can of tomato paste and let cook for 2-3 minutes with oil and spice mixture. Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to 5 days.
If you make this recipe, please snap a photo and add to my facebook page or the comments below. 

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