Enchilada Sauce Recipe

Gather Ingredients: Collect 2 tablespoons of vegetable oil, 2 tablespoons of all-purpose flour, 1/4 cup of chili powder, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of dried oregano, 2 cups of chicken or vegetable broth, and salt to taste.

Heat Oil: In a medium saucepan, heat the vegetable oil over medium-high heat.

Add Flour: Stir in the flour and cook for about 1 minute, until it forms a paste and turns slightly golden.

Add Chili Powder and Spices: Add the chili powder, garlic powder, onion powder, ground cumin, and dried oregano. Stir to combine and cook for about 1 minute to toast the spices

Add Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps.

Simmer: Bring the mixture to a simmer, then reduce the heat to medium-low. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens.

Season with Salt: Taste and add salt as needed.

Use or Store: Use the sauce immediately for enchiladas, or let it cool and store in an airtight container in the refrigerator for up to a week. Enjoy your rich, homemade enchilada sauce!