Enchiladas Sauces

Red Sauce:
2 cups beef stock
4 tablespoons flour
12 oz tomato sauce
3 tablespoons chili powder
2tablespoons oil
3 cloves garlic
tsp red wine vinegar
tsp cumin
Salt and pepper

Green Sauce:
2 cups chicken/veggie stock
4 tablespoons flour
2 cups fresh spinach
cup chopped onion
3 cloves garlic
cup chopped green chiles
2 tablespoons oil
teaspoon cumin
Salt and pepper to taste

Blend all ingredients in blender. If you have a Vitamix, blend on high until hot. If you have a regular
blender, transfer sauce to sauce pan and cook over medium heat until bubbly.