Servings: 4

Prep time: 2 minutes

Cook time: 10 minutes

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or gluten-free flour blend)
• 4 tablespoons chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 2 1/4 cups broth (chicken or vegetable)
• 2 tablespoons tomato paste

Directions

1. In a small pot, heat olive oil over medium-high heat.
2. Add flour and whisk together for 1 minute.
3. Add chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.
4. Slowly pour in the broth while whisking constantly to make sure no big lumps form.
5. Add the tomato paste and whisk the enchilada sauce until completely smooth.
6. Bring to a simmer, remove from heat and serve.