Enchilada Sauce (LID)

This is an easy enchilada sauce that can be used on LID.  You can roll a variety of filling in LID-friendly corn tortillas and top them with this sauce and bake. There are so many possibilities. The leftovers from Southwest Chicken makes a wonderful filling for enchiladas.

Many commercial chili powders contain salt. As always, read labels. I use chili powder from Penzey’s.

Enchilada Sauce

3 tablespoon canola oil
3 tablespoons flour
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
3/4 teaspoon non-iodized salt (I use Morton’s Coarse Kosher Salt), or to taste
2 cups water
1 8 ounce can no salt added tomato sauce

Heat the 3 tablespoons of canola oil in a saucepan over medium heat. Add the flour and chili powder and whisk to form a paste. Mix in the cumin, garlic powder, and non-iodized salt. Gradually whisk in the 2 cups of water. Let the mixture come to a boil, whisking often. It will thicken slightly. Add the can of tomato sauce and check for seasonings. Reduce the heat to low and keep the enchilada sauce warm until ready for use.