Heat oil in a saucepan over medium-high heat. Stir in flour and whisk together for 1 minute. Add spices and salt and whisk for 30 seconds.
Slowly add broth, whisking constantly to break down lumps of flour. Stir in tomato sauce, reduce heat, and simmer for 5-8 minutes, until thickened slightly. Season to taste with salt.
Notes
This recipe makes about 2 1/2 cups of enchilada sauce. STORAGE: Store in a sealed container in the refrigerator for up to 5 days. Freeze in a freezer safe container for up to 3 months.