Red Enchilada Sauce Recipe

Prep: Gather all ingredients and measure them out ahead of time + have your broth in a container with a little spout - this will help this recipe go much smoother and very quickly!
Whisk: Add 3 tablespoons extra virgin olive oil to medium sauce pan. Bring to medium-high heat. Add 3 tablespoons all-purpose flour and whisk immediately until fully combined. Add in 2-4 tablespoons chili powder, 3 tablespoons tomato paste, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, ½ teaspoon dried oregano leaves, and ½ teaspoon ground black pepper into the pan. Whisk to combine.
Add Broth: While you continue to whisk, slowly pour in 2 cups chicken broth, adding about ¼ cup or so at a time, then stop and whisk until it is combined and thick. Continue whisking and adding ¼ cup at a time until all the broth is fully combined. The sauce should be fairly thick at this point.
Simmer: Turn up the heat a bit and bring sauce to a low simmer (this will help to continue thickening your sauce). Add 1 ½ teaspoons apple cider vinegar and ½ teaspoon lime juice. Whisk to combine. After sauce has a simmered 5-10 minutes, remove from heat and let cool.
Taste + Serve: Taste and add additional salt, pepper or other herbs as needed. Use immediately in your favorite recipe, store in the fridge for up to a week or freeze (see notes below).