While waiting on Spritti Bee to share her recipe, we went on a hunt for an enchilada sauce. After looking at a few recipes we chose this one of Emeril's. Like most of the recipes we find, we did our own tweaking to it and utilized items we had on hand. For us, the recipe was a bit too spicy. Not that we don't like spicy but we found we couldn't taste anything else because the chili powder was so heavy. Next time we're thinking of cutting the chili powder in half. Below is what we made; we tripled his recipe and made 20 enchiladas. We did have sauce leftover but not enough to make 20 again.
1 stick butter
3 tablespoon flour
3/4 cup chili powder (use less next time for less spice)
6 cups chicken stock
28oz pureed tomato
3 teaspoon dried oregano
3 teaspoon ground cumin
1½ teaspoon salt
In a medium saucepan melt butter, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute.
Add chili powder and cook for 30 seconds.
Add stock, tomato puree, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings.