Born of stubbornness... I KNEW I had a can of enchilada sauce in the pantry when I ran to the grocery store for something else. Came home to NO enchilada sauce. Too stubborn to go back, so...
2 T. flour
2 T. oil
3 T. chili powder
2 c. water
2 t. Better than Bouillon chicken
6 oz. can tomato paste
1/2 t. cumin
1 t. salt
1 chipotle, seeded and minced plus 1 t. adobo sauce
1/2 t. liquid smoke
Stir flour and oil in a 1 qt. saucepan over medium heat until bubbly. Stir in chili powder for a few seconds, then add water and whisk as it thickens. Add remaining ingredients and stir for a few minutes until hot and yummy.
The chipotle "ruins" the usual smooth consistency of enchilada sauce, but I think the flavor it adds is more than worth it.
Makes 2.5-3 c. of a rich, thick sauce with about 40 g of carbs. If you want it more like the canned stuff (thinner) whisk in more water after you've added the tomato paste.
