Gluten Free Ultra Mild Enchilada Sauce

 For those of sensitive palate:

1/4 cup vegetable oil

2 tablespoons Gluten Free AP Flour

3 tablespoons Mild Enchilada seasoning (see recipe below)

8 ounces tomato sauce

1.5 cups chicken broth

Create a roux with the oil and flour. Cook until golden brown. Add the chili powder and blend into roux.

Add the chicken broth and bring to a simmering boil, then blend in the tomato sauce and allow to simmer for 10 to 15 minutes. 

You can use this immediately for enchiladas, or refrigerate for later.

Mild Enchilada Seasoning:

I make this up in large batches ahead of time, so I don't have to mess around with measuring these ingredients every time I want to make enchilada sauce, then keep it in a repurposed/relabeled 1 lb spice container. If you want to do this, the easy way is to treat a 1/4 cup measuring cup as if it is a teaspoon.

1 tsp paprika

2.5 tsp cumin

1 tsp ground oregano 

2.5 tsp garlic powder

1/2 tsp onion salt (if you only have onion powder, add a bit more salt)

1/4 tsp salt