This is not a true dump… Red Enchilada Sauce 1/2 cup unsalted butter 1/4 cup all-purpose flour 1/2 cup New Mexico chili powder 2 tsp ground cumin 1 1/2 tsp garlic powder 1 tsp onion powder 1 tsp salt 3/4 tsp unsweetened cocoa powder 14-oz can fire roasted diced tomatoes, pureed 3 cups chicken stock Heat butter in a skillet over medium-high heat add flour and spices. Cook 2-3 minutes, whisking constantly to prevent burning. Gradually stir in pureed tomatoes and chicken stock. Whisk until smooth.
Reduce to simmer 10 minutes while sauce thickens, whisking occasionally. Pour all into crockpot and cook for 1 hour on low. Serve and enjoy with your favorite dishes!