Step 1

Stir oil, flour, chili powder, cumin and oregano in a saucepan on low heat until bubbly.

Step 2

Add beef broth, tomato sauce, garlic and salt. Simmer on low heat for 15 min, stirring occasionally.

Step 3

Stored in the fridge for up to 1 week. Use in a variety of recipes, like cheese enchiladas, loaded chicken enchiladas, and veggie enchiladas.