3 tbsp vegetable oil
1 tbsp flour
1/4 cup + 2 tbsp chili powder
2-1/2 cups chicken broth
12 ounces tomato paste
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp onion powder
1/2 tsp salt
How to make it :
In a medium saucepan, heat vegetable oil to medium heat then add flour, Stir with a wooden spoon, and cook for 1 minute.
Add chili powder, stir well, and cook for 30 seconds. Then add chicken broth, tomato paste, oregano, cumin, cayenne pepper, and onion powder. Stir to combine and bring to a boil. Reduce the heat to low and cook for 15 minutes (the sauce will begin to thicken and smooth out). Serve on enchiladas or store sauce in sealed container for up to 3 days.
