An easy to make, deliciously flavorful enchilada sauce! It's a thousand times better than canned and it makes the best enchiladas! You can make a double batch in a larger pan, then freeze half for later.
In a medium saucepan whisk together vegetable oil, chili powder and flour until smooth.
Heat mixture over medium heat, bring to a simmer, stirring constantly, and let simmer about 15 seconds, while stirring*.
While whisking pour in chicken broth and tomato sauce. Then add in cumin, cocoa powder, sugar, onion powder, garlic powder, coriander and cinnamon then season with salt and pepper to taste.
Bring mixture to a boil, stirring frequently, then reduce heat to low and let simmer 5 minutes, stirring frequently.
Let cool slightly then use as desired (if you like the sauce a little less thinner you can thin with a bit of broth or water).
Notes
*Note that I haven't yet tried this on an electric stove top so you may need to pull it off before a simmer on an electric stove. It can burn easily so just keep an eye on it. It only needs to cook for a minute or two total but that can vary depending on how long it takes for your burner to heat up.