Homemade enchilada sauce is easier than you think— and makes such a difference when it comes any any enchilada recipe. I use this base in a dozen or so enchilada recipes on my website, plus my enchilada soup and enchilada casserole. Leftovers are great mixed with roasted veggies for tacos, or even spooning onto fried tortillas and topping with eggs for breakfast. It’s versatile, it’s easy— taking just minutes to put together with pantry ingredients. Whisk together until toasted. * 3 tablespoons neutral oil * 3 tablespoons all-purpose flour Add in- * 1 tablespoon chili powder * 1 teaspoon ground cumin * 1/2 teaspoon garlic powder * 1/2 teaspoon dried oregano * 1/4 teaspoon salt * 1/8 teaspoon cinnamon * 1/4 teaspoon ground cayenne Whisk in * 1 (15 ounce) can tomato sauce * 1 1/2 cups water or vegetable broth Stir until thickened, about 5 minutes.