An enchilada sauce imitating that of most Mexican restaurants begins by mixing oil and flour to make a roux, diluting with chicken broth, adding spices and cooking to thicken. Adjust the amount of chili powder in this recipe to meet your family's preference for spiciness.
Make a roux by heating 3 tablespoons of cooking oil in a 2-quart saucepan over medium heat. Add 3 tablespoons of flour to the hot oil, and reduce the heat to low. Heat the flour and oil for two minutes, stirring with a wire whisk. Add 4 teaspoons to 4 tablespoons of chili powder to the pan, and whisk it into the roux.
Add 2 cups of chicken broth, and turn the heat back to medium. Use the whisk to incorporate the flour into the broth. Add 1 teaspoon of cumin, 2 teaspoons of garlic powder, 3/4 teaspoons of salt and 1/2 teaspoon of sugar. Stir after adding each spice. Add a pinch of cinnamon and stir. Continue stirring and cooking for three to five minutes until the sauce thickens, and remove the sauce from the heat.
As the sauce cools, it forms a skin over the surface. Remove the skin, stir the sauce and proceed with your favorite enchilada recipe. Fill enchiladas with browned ground beef, cooked chicken or cheese.