Texas Red Enchilada Sauce

2 Tablespoons butter
2 Tablespoons flour
5 teaspoons red chili powder
1 ½ teaspoons cumin
2 teaspoons garlic powder
1 Tablespoon sugar
dash of cinnamon
6 ounces tomato paste
2 ¼ cups chicken broth
salt and pepper
touch of cinnamon

Melt butter in a sauce pan.

Make a roux by browning flour in melted butter.

Add spices and tomato paste; stir until well blended into roux.

Add chicken broth gradually, stirring constantly.

Heat until boiling.

Continue simmering and stirring until desired thickness is achieved.

Taste every so often and adjust spices as needed.

One desired consistency and taste is reached, coat the bottom of a pan with the sauce, add freshly rolled enchiladas, then pour the remainder of the red sauce over enchiladas.

Place pan in oven and cook until enchiladas are done.

Recipe from Recipezaar #42094