Tuesday, November 24, 2009

Red Sauce for Enchiladas

2 T butter
2 T flour
1/4 c chili powder
2 c chicken stock
1 t (heaping) cumin pepper
1 t oregano

Heat butter over medium heat, mixing in the flour to make a roux. When roux is smooth (about 1 min), add chili powder. Continually stir for about 30 seconds (mixture should be thick and crumbly). Add chicken stock, bringing it to boil. Add cumin and oregano. Simmer until mixture reaches desire thickness. Do not overcook. If still too thin, add tortilla chips to mixture.