Step 1

In a small pot, heat olive oil over medium-high heat.

Step 2

Add flour and whisk together for 1 minute.

Step 3

Add chili powder, onion powder, garlic powder, salt, cumin and dried oregano and whisk together for 30 seconds.

Step 4

Slowly pour in the broth while whisking constantly to make sure no big lumps form.

Step 5

Add the tomato paste and whisk the enchilada sauce until completely smooth.

Step 6

Bring to a simmer, remove from heat and serve.