Red Enchilada Sauce

Instructions

1. Heat oil in a saucepan over medium heat.
2. Whisk in flour and cook for 1 minute, stirring constantly.
3. Add chili powder, cumin, garlic powder, oregano, and salt. Stir to combine.
4. Gradually whisk in broth, making sure there are no lumps.
5. Add tomato sauce and whisk until smooth.
6. Bring to a simmer and cook for 10 minutes until thickened.
7. Taste and adjust seasonings.
8. Use immediately or store in refrigerator for up to 1 week.