4teaspoonsGebhardt Chile Powder or use 4 tablespoons if you like it hot
1teaspoon ground cumin
2teaspoons garlic powder
3/4teaspoon salt
1pinchground cinnamon, less than 1/16 teaspoon
a little less than 1/2 tsp. sugar
3tablespoonsplus 1/4 teaspoon white flour
3tablespoonsvegetable oil
Instructions
First let's make a roux. In a 2 quart sauce pan add the oil over medium high heat. When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on. Then add the chile powder and whisk in till fully incorporated.
Slowly pour in the 2 cups chicken broth. Turn the heat up to medium again and stir till fully mixed. Add the cumin, garlic powder, salt, cinnamon and sugar stirring after each addition. Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes. Turn off the heat, this enchilada sauce recipe is done. Makes 2 cups.
Notes
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal. Remove skin and dispose.