Enchilada Sauce

Preparation time: 20 minutes

Serves: Approximately 1 medium pan of enchilada’s

Ingredients:

4 cups (1 carton) vegetable stock
3 tablespoons onion powder
2 tablespoons garlic powder
Salt to taste
3 tablespoons flour
1 tablespoon olive oil
¼+ cup chili powder

Directions:

- In a large sauce pan, combine the flour and oil over med-low heat to create a roux. Stir until smooth.
- Slowly whisk in your stock until dissolved.

- Once all of the stock has been added add a pinch of salt, 1 tablespoon onion powder, 1 tablespoon garlic powder and 1/4 cup chili powder.

- Let the mixture come up to a low boil for 10 minutes and taste. Add more chili powder and salt if needed.

- Let simmer for 5 minutes.

- The consistency should be like gravy. If it is too thick it will gel when baked. Add more vegetable broth to thin it.

(Recipe modified by Dayna Panella from www.vegweb.com)