Created by angelique on July 6, 2014
Step 1: Add vegetable oil and flour to a medium saucepan over medium heat. Whisk together to combine. Whisk in remaining ingredients. Taste and adjust spices. Reduce heat to medium-low or low heat. Cook partially covered for around 15 minutes.
Step 2: Pour remaining enchilada sauce into a glass jar, cover tightly and refrigerate for up to two weeks.