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5-Minute Pumpkin Enchilada Sauce
Yield10
Prep5 min
Cook—
Total5 min
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Ingredients
0 of 9 gathered
Step by step
Method
3 steps
- 1
Warm a spoon of oil in a 2-quart saucepan over medium heat. Stir in flour and chili powder and cook about 1 minute until it smells toasty and looks like a loose paste.
- 2
Whisk in cumin, tomato sauce, water, and garlic powder. Bring to a gentle boil, then simmer about 10 minutes, stirring often, until it coats a spoon.
- 3
Taste for salt and heat. Use right away on enchiladas, or cool and refrigerate up to 5 days.