Homemade Enchilada Sauce

from Emeril 

Kick it up a notch...

3 T oil 

1 T flour 

1/4 c chili powder 

2-3 c chicken broth 

10 oz can tomato sauce*

1 tsp oregano

1 tsp cumin

Combine oil and flour in a saucepan and cook for one minute on medium heat.

Add chili powder and cook one more minute.

Add broth, tomato sauce, oregano, cumin and salt and bring to a boil.

Then turn heat to low and simmer for 15 minutes.

*For a thicker sauce you can use tomato paste. 

Pour over the top of your favorite stuffed enchiladas. 

You'll never buy a can again.