Enchilada Sauce
from New York Times Cooking
- 0.500 Teaspoon Black pepper (Wiki) Explore
- 0.500 Teaspoon Ground cumin (Wiki) Explore
- 0.500 Teaspoon Kosher salt (Wiki) Explore
- 0.250 Cup Chili powder blend (Wiki) Explore
- 1.000 Teaspoon Dried oregano (Wiki) Explore
- 1.000 Teaspoon Garlic powder (Wiki) Explore
- 1.000 Teaspoon Onion powder (Wiki) Explore
- 2.000 Tablespoon All-purpose flour (Wiki) Explore
- 2.000 Tablespoon Tomato paste (Wiki) Explore
- 3.000 Cup Low-sodium chicken, mushroom or vegetable stock (Wiki) Explore
- 3.000 Tablespoon Vegetable oil (Wiki) Explore