I love enchiladas but for years I couldn't eat them because the canned sauces always had MSG in them. MSG and I do not get along. For some reason I don't care for the nasty headache and muscle ache that comes with whatever I eat that has that in it. Call me crazy...but I try to avoid feeling like that. A few years ago my friend Colleen wanted to make them for me but we had to do something different for the sauce and I found this recipe on line. I've played with it a bit over the years and mine is very, very similar but has just a few tweaks.
Just a word of warning. This stuff is GOOD. Not just lick the spoon good. It's more of a 'must resist from eating like a soup' good. Enjoy!
2 tbsp olive oil
1 tbsp flour
1/4 cup chili powder
2 cups chicken or veggies stock
6 oz tomato paste
8 oz tomato sauce
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp sea salt
1/4 tsp garlic powder
dash onion powder
1. Heat olive oil in pan.
2. Add in flour, stir and cook for about a minute.
3. Add in chili powder and stir until well mixed.
4. Add in stock and stir until mixed.
5. Stir in tomato sauce and paste, mix well.
6. Add in spices, stir well and bring to boil.
7. Boil for about one minute, stirring the whole time.
8. Reduce to simmer and simmer for at least 10 minutes.
9. Adjust seasonings to taste.
10. Sauce can be left on low while you assemble other parts of your dinner but if it becomes too thick you may need to thin it out with additional stock or some water.