Homemade Enchilada Sauce

You'll never want store-bought enchilada sauce after making this super easy, no-fuss homemade version!

INGREDIENTS

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 (28-ounce) can crushed tomatoes
• 2 tablespoons plus 2 teaspoons chili powder
• 1 1/2 teaspoons dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon brown sugar, packed
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Heat vegetable oil in a saucepan over medium high heat. Whisk in flour until well combined, about 1 minute.
• Stir in tomatoes, chili powder, oregano, cumin, garlic powder, onion powder, brown sugar and 1 cup water; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 10 minutes.
• Store in an airtight container in the refrigerator for up to two weeks.