BEST ENCHILADA SAUCE

*This recipe is similar to Paula's Enchilada sauce which is what I grew up with.
  A double recipe is enough for 14-16 corn enchiladas

2 Tbs. canola or vegetable oil
2 Tbs. flour  ( I like it thicker and have increased the flour to 4 Tbs.)
2 Tbs. chili powder
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/4 tsp. ground cumin
2 cups chicken or vegetable broth
1 can tomato sauce- optional

Directions:
Heat oil in med saucepan over med. heat. Add flour and stir over heat for one minute. Stir in spices. Then gradually add broth whisking constantly to remove any lumps.
Reduce heat to low and simmer 10-15 minutes until thickened.
Add 1 can tomato sauce

Use immediately or refrigerate for up to two weeks.
 * This makes a mild sauce- if you prefer you can add 1-2 Tbs. more chili powder  once the sauce has reached a simmer if you like more heat/spice.