recipe enchilada sauce

 Yields: About 2 cups

Prep time: 5 minutes

Cook time: 10-15 minutes

Ingredients:

 * 2 tablespoons olive oil

 * 2 tablespoons all-purpose flour

 * 2 tablespoons chili powder

 * 1 teaspoon ground cumin

 * 1/2 teaspoon garlic powder

 * 1/4 teaspoon onion powder

 * 1/4 teaspoon dried oregano

 * 1 (10 ounce) can diced tomatoes and green chilies, undrained

 * 1 (15 ounce) can tomato sauce

 * 1 cup vegetable broth

 * 1/4 teaspoon salt

 * 1/8 teaspoon black pepper

Instructions:

 * Heat oil and spices: Heat olive oil in a medium saucepan over medium heat. Whisk in flour and chili powder. Cook, stirring constantly, for 1 minute.

 * Add remaining spices: Stir in cumin, garlic powder, onion powder, and oregano. Cook for 1 minute more.

 * Add tomatoes and broth: Stir in diced tomatoes and green chilies (with their juices), tomato sauce, and vegetable broth. Bring to a simmer, stirring constantly.

 * Simmer: Reduce heat to low, cover, and simmer for 10-15 minutes, or until thickened, stirring occasionally.

 * Season and serve: Stir in salt and pepper. Taste and adjust seasonings as desired.

Tips:

 * Spice it up: Add a pinch of cayenne pepper or red pepper flakes for extra heat.

 * Smoky flavor: Add a pinch of smoked paprika for a smoky flavor.

 * Make ahead: Enchilada sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.

Enjoy your homemade enchilada sauce!