Add chili powder, salt, garlic powder, oregano, and cumin. Whisk to combine and cook for an additional 30 seconds.
½ teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon dried oregano, ¼ teaspoon ground cumin, 2 tablespoons chili powder
Add the chicken broth and tomato sauce.
1 cup low-sodium chicken broth, 8 ounces tomato sauce
Whisk and ensure flour and spices are evenly distributed.
Continue to cook over medium heat until sauce reaches desired thickness.
Pour sauce over prepared enchiladas and bake.
Save any unused portions in a jar or other airtight container in the refrigerator for up to 3 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about half a cup enchilada sauce. Actual calories will vary.The sauce can be stored in a sealed container, in your fridge, for up to three days.