A flavorful and easy-to-make enchilada sauce that can be used immediately or stored for up to 5 days. It's a great base for your favorite enchilada recipes.
Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Let these “toast” for about 30 seconds. This will help bloom the flavors and bring out the oils, which makes for a very flavorful sauce. Then, gradually add in the stock while whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened. Use immediately or refrigerate in an air-tight container for up to 5 days. (I like to use Mason Jars to store this sauce.)
