Red Enchilada Sauce

Instructions:

1. In a saucepan set over medium-high heat, warm the olive oil. Add the flour, whisking it into the oil for about one minute until it's well combined. Then, incorporate the chili powder, garlic powder, and oregano, continuing to whisk for another minute to release the flavors.

2. In a separate container, combine cold water with chicken bouillon and corn starch, stirring until both powders are completely dissolved and the mixture is smooth.

3. Slowly pour the bouillon mixture into the saucepan, whisking continuously to blend it smoothly with the spiced flour mixture and to avoid forming any lumps. Bring the sauce to a simmer, then lower the heat to achieve a gentle simmer. Keep cooking, stirring occasionally, until the sauce reaches your preferred consistency.