7-8 minutes

5 minutes

Makes 3.5 cups cups- enough to cover fifteen 5-inch enchiladas

• 2 Qt.  saucepan
• whisk (best) or a cooking spoon
• small bowl

TIP: an immersion blender can be used  to ensure that you have no lumps in the sauce. Be VERY careful when blending hot liquids. Make sure the immersion blender is completely covered with sauce to avoid splashing and burning yourself.

• 3 T all-purpose flour
• 3 T cooking oil
• 2 T Beggs Bold Blends Southwestern Seasoning 
• 1 6-0z can tomato paste
• 3 cups vegetable or chicken broth, heated

 

1. Measure flour and Beggs Bold Blends Southwest Seasoning into the saucepan.
2. Using a whisk, blend the flour and the seasoning together.
3. Pour in the cooking oil and combine with dry ingredients until there are no lumps.
4. Slowly pour the warm broth into the saucepan while whisking continuously to thoroughly mix the sauce.
5. Add the entire contents of a 6-oz can of tomato paste and whisk to combine.
6. Turn the burner on and heat sauce to a low boil while stirring. (5-7 minutes)
7. When the sauce has thickened, remove the pan from heat and let cool.

Use sauce right away to top homemade enchiladas, or freeze it to use another time.

Sauce can be kept in the refrigerator for up to 4 days or frozen for up to 2 months.