Enchilada Sauce

Enchilada Sauce 3 tablespoons vegetable oil 2-1/2 tablespoons all-purpose flour 2 tablespoons chili powder 1 teaspoon paprika 1 teaspoon ground cumin 2 cups water or chicken broth 1 can (8 ounces) tomato sauce 1 tablespoon tomato paste 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/8 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon fresh ground pepper Heat oil in a large skillet over medium heat. Whisk in flour, chili powder, paprika, and cumin. Cook for 1 minute while constantly whisking. Add 1/2 cup water and whisk until it all turns into a thick paste. Pour in the rest of the water (or chicken broth), tomato sauce, tomato paste, onion powder, garlic powder, ground cinnamon, salt, and pepper; whisk until thoroughly combined. Bring mixture to a boil; reduce heat to medium-low and continue to cook for 5 minutes, or until the sauce thickens; whisk frequently. If sauce is too thick for your liking, add a bit more water or broth to thin it out. Taste for seasonings and adjust accordingly. Remove from heat; let cool before storing away. Store in an airtight container or a jar; keep in the fridge for 1 week. HOW TO STORE ENCHILADA SAUCE Enchilada Sauce can be stored in the fridge for up to 1 week. Store Enchilada Sauce in freezer bags and keep in the freezer for up to 3 months.