in a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. cook for 1 minute . add chili power and cook for 30 seconds. add stock, tomato paste, oregano, and cumin. stir to combine. bring to a boil, reduce heat to low and cook for 15 minutes. the sauce will thicken and smooth out. adjuct the seasonings. serve atop your favorite enchladas
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|Serving Size: 1 Serving (1291g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 172 (23%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||26 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 28.8mg||9 %|
|Sodium 1973.1mg||68 %|
|Potassium 4578mg||120 %|
|Total Carbohydrate 117.5g||35 %|
|Dietary Fiber 23.9g||95 %|
|Sugars, other 93.6g|
|Protein 41.2g||59 %|
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Calories per serving: 734
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