Enchilada Sauce

Believe me, people. This recipe will knock your socks off!
I guarantee you will never go back to the canned store-bought stuff again. This sauce is a breeze to make, calls for simple ingredients, and is insanely delicious. Whenever I am making enchiladas, I will often whip up a double batch of the sauce to use in some chicken soup, as a marinade, or to some salsa or quesadillas up a notch. Really, it is so good.
Just make sure that you pay the extra dollar for some good quality chili powder. You will taste the difference. And love it!

Ingredients

• 2 Tbsp. vegetable or canola oil
• 2 Tbsp. flour
• 4 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. oregano
• 2 cups chicken broth

Directions

1. Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
2. Stir in the remaining seasonings (chili powder through oregano).
3. Then gradually add in the chicken broth, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
4. Use immediately or refrigerate in an air-tight container for up to two weeks.

Tip!
I like substituting 1-2 Tbsp. of chipotle powder in place of some of the chili powder, not for me but for the spice lovers in my life.