Red Enchilda Sauce

Heat the oil in a saucepan with flour over medium high heat, mix with a whisk until smooth and a bit bubbly until the flour is cooked. Reduce heat to medium. Add chicken broth, 1 tablespoon chili powder*, tomato paste, dried oregano and salt to taste. Continue to cook for about 5-10 minutes until thickened a bit. Remove from heat and spoon about 1/2 cup of the sauce over the meat mixture. Gently fold into meat mixture.

*this is for a fairly mild chili powder. Use to taste.