Servings: 2 cups

2 cups low sodium chicken broth 2 cups low sodium chicken broth
4 tsp. Gebhardt Chile Powder*, or use 4 Tbsp. if you like it hot! 4 tsp. Gebhardt Chile Powder*, or use 4 Tbsp. if you like it hot!
1 tsp. ground cumin 1 tsp. ground cumin
2 tsp. garlic powder 2 tsp. garlic powder
3/4 tsp. salt ¾ tsp. salt
1 pinch ground cinnamon (less than 1/16 tsp.) 1 pinch ground cinnamon (less than 1/16 tsp.)
a little less than 1/2 tsp. sugar a little less than ½ tsp. sugar
3 Tablespoons plus 1/4 tsp. white flour 3 Tablespoons plus ¼ tsp. white flour
3 Tablespoons vegetable oil 3 Tablespoons vegetable oil
Directions: subheading: Directions:

In a 2-quart saucepan, add the oil over medium high heat.
When the oil is hot, lower the heat to low and add the flour. Mix with a wire whisk for about 1 to 2 minutes stirring constantly. You want to see a little bubble going on.
Then add the chile powder and whisk in until fully mixed.
Slowly pour in the 2 cups chicken broth.
Turn the heat up to medium again and stir until fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chile powder) stirring after each addition.
Bring to a boil as you continue to stir.
Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat.
This enchilada sauce recipe is done.
You will notice that as this sauce sits it will form a "skin" on the surface. This is normal and in fact, the longer the sauce sits the thicker this skin becomes. All you have to do is peel the skin off and throw it away.

If you can find it use Gebhardt Chile Powder. A good quality dark chili powder will give good results, or better still, make your own chili powder. Avoid the red store brand chili powder. Most of them are mostly paprika and cumin. They don't bring much to the table in the way of taste.  If you can find it use Gebhardt Chile Powder. A good quality dark chili powder will give good results, or better still, make your own chili powder. Avoid the red store brand chili powder. Most of them are mostly paprika and cumin. They don't bring much to the table in the way of taste.
Original recipe - www.cooking-mexican-recipes.com/enchilada-sauce-recipe.html  Original recipe - www.cooking-mexican-recipes.com/enchilada-sauce-recipe.html