Enchilada Sauce

1 C olive oil
1 C flour
5 T chili powder
2 T cumin
1 T garlic powder
1 1/2 t dried oregano
1 1/2 t salt
1 t black pepper
1/2 t cinnamon
6 oz can tomato paste
2 1/2 quarts broth
2 T apple cider vinegar

In a large saucepan, heat oil over medium heat.
Combine flour and spices together.
Check to see that oil is hot enough for flour mixture to sizzle.
Once oil is hot enough, whisk in flour mixture.
Cook 1 min and add tomato paste.
Whisk in broth.
Raise heat to medium high and bring to a simmer.
Stirring constantly, cook for 7 mins or until sauce has thickened.
Remove from heat and whisk in vinegar.
Yields 3 batches of 4 cups each for 3 enchiladas casseroles.

cookieandkate

Note:
Cover bottom of casserole dish with sauce.
Dip corn tortillas in warm enchiladas sauce before filling.
Fill, roll, and place seam side down.
Top with more sauce and cheese before baking at 350 for 20 mins.