Red enchilada sauce

I seem to never have red enchilada sauce on hand when I need it. I found a recipe online and tweaked it a bit. It is way yummy, easy, and uses stuff I always have on hand! Triple win!

1/4 c vegetable oil
2 T flour
5 T chili powder
1 (14.5 oz) can diced tomatoes, pureed in a blender until smooth
1 cup chicken broth
1/2 t cumin
1/2 t garlic powder
1/2 t onion powder

Heat oil in a skillet over medium - high heat. Stir in flour and chili powder, reduce heat to medium, cook for 2 minutes, stirring constantly to prevent burning the flour. Gradually stir pureed tomatoes, chicken broth, and spices into flour mixture. Continue cooking over medium heat for about 10 minutes, it will thicken slightly. Season with salt to taste.