Step 1

Heat a large pan to medium heat. Add oil and get it nice and warm.

Step 2

Stir in the flour. Reduce heat to medium-low and stir constantly, for 5 minutes, until the mixture browns.

Step 3

Add in chili powder, tomato paste, broth, cumin and garlic powder. Stir to incorporate.

Step 4

Allow the mixture to thicken up and become consistent, stirring often. If the enchilada sauce is too thick, swirl in in a bit more stock/broth or water a tablespoon at a time.

Step 5

Simmer for 3-5 minutes to let the flavors develop.

Step 6

Salt and pepper to taste, then set aside until ready to use.