Homemade Enchilada sauce :

Heat oil in a saucepan. Whisk in flour and cook 2-3 minutes while stirring until fragrant and nutty smelling.

Stir in chili powder, garlic powder, onion powder, cumin and oregano. Cook 1 minute more.

Add tomato sauce and broth a little at a time, stirring between each addition until smooth.
4. Bring to a boil, reduce heat to a simmer and let simmer 2-3 minutes.

Remove from heat and season with salt and pepper to taste.
6. When cool completely Store in an airtight container in the refrigerator for up to two weeks.