Enchilada Sauce

Directions

• Combine the chicken broth, chili powder, cumin, garlic powder, salt, pepper, cayenne, cinnamon, and sugar in a saucepan and whisk smooth
• Bring to a boil, reduce to low, and cook for 3 minutes, whisking so the spices dissolve
• Whisk together the cold water and flour in a small bowl until lump free
• Return the sauce to a boil and slowly whisk in the flour slurry, cooking for another minute until thickened
• Stir in a spoonful of sour cream and remove any skin that forms on top before serving