Easy Red Enchilada Sauce

Ingredients:
3 Tbsp olive oil
3 Tbsp flour (all-purpose, whole wheat, and gluten-free flour blends all work!)
1 Tbsp chili powder (I used McCormick brand)
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
3/4 tsp salt
1/2 tsp ground black pepper
2 Tbsp tomato paste
2 cups chicken broth (or vegetable broth)
1 tsp apple cider vinegar
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Instructions:
Combine the flour and all of the spices in a bowl.
Pre-heat a large saucepan on medium heat, with the olive oil. Once it’s hot, add spice mixture and cook for 1-2 minutes.
Add tomato paste, and slowly add in chicken broth, whisking each time.
Bring to a simmer, and cook 5-7 minutes or until slightly thickened. (It will get thicker as it cools.)
Remove from heat, and mix in the apple cider vinegar.
Ready to use!
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Notes :
This makes enough for one tray of enchiladas.
One batch yields a little more than 2 cups, equivalent to a store-bought 19 ounce can of Enchilada Sauce.
Can be stored in the fridge for up to 5 days, or frozen for up to 3 months.