In a medium saucepan, melt butter over medium heat. Stir in flour to make a smooth paste. Add spices and continue to stir until bubbly.
Whisk in broth and bring to a boil. Cook and stir 1 minute, until thickened. Stir in tomato sauce.
Makes 5-6 cups, enough for (2) 9×13 pans of enchiladas.
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|Serving Size: 1 Serving (1169g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 869 (74%)|
|Amt Per Serving||% DV|
|Total Fat 96.6g||129 %|
|Saturated Fat 59.2g||296 %|
|Monounsaturated Fat 25.3g|
|Polyunsanturated Fat 5g|
|Cholesterol 244mg||75 %|
|Sodium 3732.4mg||129 %|
|Potassium 412.3mg||11 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 6.1g||24 %|
|Sugars, other 64g|
|Protein 13.5g||19 %|
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Calories per serving: 1174
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