Easiest, yummiest enchilada sauce

This stuff is so easy. And soooo good!

Ingredients:

1/4 C coconut oil (I used refined/expeller pressed for this recipe)

1/4 chili powder (I think I used California chili peppers- they're not hot)

2 T unbleached flour

1 1/2 C chicken stock

1 C tomato sauce

1/4 tsp cumin

1/4 tsp garlic powder (or fresh garlic)

1/4 tsp onion powder

salt to taste (mine didn't need any)

Combine the coconut oil, chili powder and flour in a sauce pan. Cook on low until slightly browned (stirring constantly so that it doesn't burn). Add the chicken stock, tomato sauce, cumin, garlic and onion. Cook on low for about 10 minutes until the sauce thickens.

This is the sauce I use on our sweet potato & chicken enchiladas. It's not spicy at all and has a really good flavor!!