*  Exported from  MasterCook II  *

                             Enchilada Sauce

Recipe By     : Patti Perez
Serving Size  : 4    Preparation Time :0:30
Categories    : Ethnic - Mexican                 Sauces & Marinades

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  Cup           Flour
     1/2  Cup           Corn Oil
   3      Tablespoons   Chili Powder (Gebhart's if available)
   1      Clove         Garlic
   1      Teaspoon      Salt to taste
     1/2  Teaspoon      Oregano
     1/2  Teaspoon      Ground Cumin
   1 1/2  Litres        Chicken Broth -- (54 ounces)

1)  Put the spices in a bowl.  Mash the garlic with the salt and add to the spices.

2)  Heat oil in saucepan.  When hot, brown the flour in the oil, stirring constantly.

3)  Remove from the heat when the flour is golden.  Stir in the spices and garlic salt mixture.  Stir in the broth very slowly and stir to remove lumps.  When approximately 1 litre of stock has been added return the pan to the heat.
 
3)  Keeping in mind that the final result should have the consistency of a thin white sauce, and that you need enough sauce to dip the tortilla shells AND to fully cover the pan of enchiladas, stir in some of the remaining broth gradually and bring to the boil stirring constantly.  Remove from the heat.

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