Freezer Enchilada Sauce

1 cup butter

1-1/2 cups flour

4 qt. chicken stock

3/4 cup chili powder

1 tsp. cumin

Melt butter in a large stock pot. Add the flour and cook slowly for about 5 minutes. Gradually add the stock. Add the seasonings. Bring to a boil and cook until it starts to thicken up. Reduce heat and simmer for 45 minutes.

Allow sauce to cool. Divide into three freezer containers. Freeze. Thaw in the refrigerator and bring to a boil until it is smooth.

Yield: 18 cups (enough for 3 9x13-inch meals)