Try this dish with Better Than Bouillon® Premium or Organic Roasted Chicken Base.
Enchilada Sauce
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Prep:
5 min. -
Cook:
15 min. -
Serves:
4
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Recipes
Recipe tags: chicken base, easy difficulty, halfhour, chicken, skillet
Ingredients
| ¼ cup | vegetable oil |
| 2 Tbsp | all-purpose flour |
| 1 tsp | ground cumin |
| 1 tsp | granulated garlic |
| 1 tsp | onion powder |
| 2 Tbsp | Better Than Bouillon® Chili Base |
| 1½ cups | water |
| 1½ tsp | Better Than Bouillon® Roasted Chicken Base (Reduced Sodium) |
| 1 can | (8-ounce) tomato sauce |
Directions
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1
Add the oil to a large saucepan over medium heat. Whisk in the flour, cumin, garlic powder and onion. Reduce the heat and continue to stir for 1 - 2 minutes.
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2
Whisk in the Reduced Sodium Roasted Chicken Base (dissolved in the 1 ½ cups water), Chili Base and tomato sauce. Simmer the sauce for 10 minutes.
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3
Serve the sauce immediately or refrigerate until ready to use.