- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 2 cups water
- 1/4 cup tomato sauce
- salt to taste
- garlic powder to taste
- Heat the oil in a medium saucepan over medium heat. Stir in the flour and cook for 1 minute, then add the chili powder and cook for 1 more minute. Gradually stir in the water, mixing well with a whisk to make sure you get out all the lumps, then stir in the tomato sauce and season with salt and garlic powder to taste.
- Reduce heat to low and simmer for 10 to 15 minutes. (Note: If sauce thickens too much, just add a little water to thin it out a bit.)
03/14/2017
recipepes.com
Mrs Espy's Enchilada Sauce, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
