Sauce, Enchilada (Tucson Med Center) Recipe

• 6 3/4 oz margarine
• 6 3/4 oz all purpose flour
• 1 gal water
• 1 1/4 lbs tomato puree
• 6 1/4 oz beef base
• 1 2/3 Tbsp ground black pepper
• 1 1/3 Tbsp garlic powder
• 1 3/4 Tbsp ground oregano
• 3 Tbsp chili powder
• 1 3/4 tsp onion powder
• 3 1/4 oz shredded cheddar cheese
• 1 2/3 Tbsp ground cumin
• 3/4 oz iodized salt
• 1 1/4 lb sub-salsa sauce #2501

Directions