how to make enchilada sauce

Here is a simple and quick way to make enchilada sauce:

1. Heat 3 tablespoons of oil (such as olive or avocado oil) in a saucepan over medium heat.
2. Add 3 tablespoons of all-purpose flour and whisk for 1 minute to make a roux.
3. Add 2 to 3 tablespoons of chili powder (adjust to spice preference), 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and optionally 1/4 teaspoon dried oregano and a pinch of cinnamon. Whisk and toast for another minute.
4. Slowly add 8 ounces (about 1 cup) of tomato sauce and about 2 cups of broth (vegetable or chicken), whisking continuously to avoid lumps.
5. Bring to a simmer and cook for about 5 to 12 minutes, until the sauce thickens slightly.
6. Remove from heat and season with salt, pepper, and optionally 1-2 teaspoons of vinegar for tanginess.

This homemade enchilada sauce can be made in about 10-15 minutes and adjusted for spice level and flavor preferences. It can also be stored in the fridge for up to 5 days.