Prepare the Roux: In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and stir continuously for about 1 minute, until the mixture becomes a light, golden brown. This is your roux, which will thicken the sauce.

Add Dry Ingredients: Add the chili powder, cumin, garlic powder, onion powder, and oregano to the roux. Continue to stir for about 1 minute. This will help release the flavors of the spices.

Incorporate Liquids: Slowly pour in the chicken or vegetable broth while continuously stirring to prevent any lumps. Then, add the tomato sauce. Stir until the mixture is smooth.

Simmer the Sauce: Bring the sauce to a low boil, then reduce the heat to low and let it simmer for 10-15 minutes. The sauce will thicken and the flavors will meld together.

Season: Taste the sauce and add salt as needed. If you prefer a spicier sauce, you can add more chili powder or a pinch of cayenne pepper.

Final Touches: Once the sauce has reached your desired consistency and flavor, remove it from heat. It’s now ready to be used in your enchilada dishes!