Enchilada Sauce

3 Tablespoons vegetable oil
1 Tablespoon flour
2 Tablespoons chili powder (original recipe calls for 1/4 cup but I don't like chili powder that much so I cut it in half so if you prefer you can add more)
2 cups chicken stock
10 oz tomato paste
1 tsp oregano
2 tsp. garlic powder
pinch of cinnamon
1/2 tsp sugar
1/2 tsp salt

In a saucepan heat oil, add flour, smoothing and stirring with a wood spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add chicken stock, tomato paste, oregano, garlic powder, cinnamon, sugar and salt.  Stir to combine.  Bring to a boil, reduce heat to low and cook for 15 minutes.