¼teaspoonground cayenne pepper or chipotle chile powder (more or less as desired)
4cupsreduced-sodium chicken stock
Place a medium saucepan over medium heat. Add the oil and heat until it glistens. Whisk in the flour and cook, whisking constantly, for 2 minutes. Whisk in all of the seasonings (through the cayenne). Add the chicken stock in a slow stream, whisking constantly to avoid any lumps forming. Bring to a simmer over medium heat, then reduce heat to low and simmer for 15 minutes to thicken slightly. Remove from heat and cool completely before using on enchiladas or storing for later use.
Sauce may be frozen for up to 6 months. Thaw in the fridge overnight before using as desired.