3 Tbs vegetable or olive oil
1 Tbs all purpose flour
¼ cup chili powder
2 cups chicken or vegetable stock
10 oz tomato paste
1 tsp oregano (Mexican if available)
1 tsp cumin
½ tsp salt
¼ tsp ground cinnamon
1 tsp garlic powder
In a medium sauce pan heat the oil, add flour and stir with a wooden spoon to smooth. Cook 1 minute. Add chili powder, cook and stir 30 seconds. Add stock, tomato paste, oregano, cumin, salt, cinnamon and garlic powder. Stir to combine, bring to a boil then reduce heat to low and cook for 15 minutes stirring occasionally.
The sauce will thicken and smooth out. Serve over enchiladas. The sauce will keep in the refrigerator in a tightly closed container for up to a week and it freezes well too.